Esra Cakir

Works (7)

Updated: July 5th, 2023 15:48

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 n, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n & E. Foegeding  n

author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR: Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. (via Semantic Scholar)
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5. Gender Equality (Web of Science)
Source: Web Of Science
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 n, S. Khan n  & E. Foegeding  n

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Sources: Web Of Science, 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 n & E. Foegeding  n

author keywords: Whey protein; kappa-Carrageenan; Mixed gel; Gelation; Phase separation; Rheology
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.

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

author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2011 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 n, C. Daubert n, M. Drake n, C. Vinyard *, G. Essick* & E. Foegeding  n

author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
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Source: Web Of Science
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 n, E. Cakir n, P. Leksrisompong n, K. Ryan n, E. Foegeding n & M. Drake n

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Source: Web Of Science
Added: August 6, 2018

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.

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

TL;DR: Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release and fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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