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
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
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
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
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
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
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