@article{cakir_koc_vinyard_essick_daubert_drake_foegeding_2012, title={Evaluation of texture changes due to compositional differences using oral processing}, volume={43}, DOI={10.1111/j.1745-4603.2011.00335.x}, number={4}, journal={Journal of Texture Studies}, author={Cakir, E. and Koc, H. and Vinyard, C. J. and Essick, G. and Daubert, C. R. and Drake, M. and Foegeding, E. A.}, year={2012}, pages={257–267} }
 @article{cakir_vinyard_essick_daubert_drake_foegeding_2012, title={Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures}, volume={29}, DOI={10.1016/j.foodhyd.2012.02.006}, number={1}, journal={Food Hydrocolloids}, author={Cakir, E. and Vinyard, C. J. and Essick, G. and Daubert, C. R. and Drake, M. and Foegeding, E. A.}, year={2012}, pages={234–245} }
 @article{cakir_daubert_drake_vinyard_essick_foegeding_2012, title={The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels}, volume={26}, DOI={10.1016/j.foodhyd.2011.04.011}, number={1}, journal={Food Hydrocolloids}, author={Cakir, E. and Daubert, C. R. and Drake, M. A. and Vinyard, C. J. and Essick, G. and Foegeding, E. A.}, year={2012}, pages={33–43} }
 @article{cakir_khan_foegeding_2012, title={The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion}, volume={27}, DOI={10.1016/j.idairyj.2012.03.013}, number={1-2}, journal={International Dairy Journal}, author={Cakir, E. and Khan, S. A. and Foegeding, E. A.}, year={2012}, pages={99–102} }
 @article{cakir_foegeding_2011, title={Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures}, volume={25}, DOI={10.1016/j.foodhyd.2011.02.002}, number={6}, journal={Food Hydrocolloids}, author={Cakir, E. and Foegeding, E. A.}, year={2011}, pages={1538–1546} }
 @article{barden_cakir_leksrisompong_ryan_foegeding_drake_2010, title={Effect of flavor on perceived texture of whey protein isolate gels}, volume={25}, DOI={10.1111/j.1745-459x.2010.00274.x}, number={3}, journal={Journal of Sensory Studies}, author={Barden, L. M. and Cakir, E. and Leksrisompong, P. N. and Ryan, K. N. and Foegeding, E. A. and Drake, M. A.}, year={2010}, pages={447–462} }
 @inproceedings{foegeding_cakir_koc_2010, title={Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations}, volume={20}, DOI={10.1016/j.idairyj.2009.12.013}, number={9}, booktitle={International Dairy Journal}, author={Foegeding, E. A. and Cakir, E. and Koc, H.}, year={2010}, pages={562–570} }