2012 journal article
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.
2012 journal article
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
FOOD HYDROCOLLOIDS, 29(1), 234–245.
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.
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.
2011 journal article
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
FOOD HYDROCOLLOIDS, 25(6), 1538–1546.
2010 journal article
EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS
JOURNAL OF SENSORY STUDIES, 25(3), 447–462.
2010 article
Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations
Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570.
