2012 journal article

Evaluation of texture changes due to compositional differences using oral processing

Journal of Texture Studies, 43(4), 257–267.

By: E. Cakir, H. Koc, C. Vinyard, G. Essick, C. Daubert, M. Drake, E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Food Hydrocolloids, 29(1), 234–245.

By: E. Cakir, C. Vinyard, G. Essick, C. Daubert, M. Drake & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

Food Hydrocolloids, 26(1), 33–43.

By: E. Cakir, C. Daubert, M. Drake, C. Vinyard, G. Essick & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion

International Dairy Journal, 27(1-2), 99–102.

By: E. Cakir, S. Khan & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures

Food Hydrocolloids, 25(6), 1538–1546.

By: E. Cakir & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Effect of flavor on perceived texture of whey protein isolate gels

Journal of Sensory Studies, 25(3), 447–462.

By: L. Barden, E. Cakir, P. Leksrisompong, K. Ryan, E. Foegeding & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2010 conference paper

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

International Dairy Journal, 20(9), 562–570.

By: E. Foegeding, E. Cakir & H. Koc

Source: NC State University Libraries
Added: August 6, 2018