Esra Cakir

Cakir, E., Koc, H., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M., & Foegeding, E. A. (2012). EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. JOURNAL OF TEXTURE STUDIES, 43(4), 257–267. https://doi.org/10.1111/j.1745-4603.2011.00335.x

Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., & Foegeding, E. A. (2012). Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. FOOD HYDROCOLLOIDS, 29(1), 234–245. https://doi.org/10.1016/j.foodhyd.2012.02.006

Cakir, E., Daubert, C. R., Drake, M. A., Vinyard, C. J., Essick, G., & Foegeding, E. A. (2012). The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels. FOOD HYDROCOLLOIDS, 26(1), 33–43. https://doi.org/10.1016/j.foodhyd.2011.04.011

Cakir, E., Khan, S. A., & Foegeding, E. A. (2012). The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion. INTERNATIONAL DAIRY JOURNAL, 27(1-2), 99–102. https://doi.org/10.1016/j.idairyj.2012.03.013

Cakir, E., & Foegeding, E. A. (2011). Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. FOOD HYDROCOLLOIDS, 25(6), 1538–1546. https://doi.org/10.1016/j.foodhyd.2011.02.002

Barden, L. M., Cakir, E., Leksrisompong, P. N., Ryan, K. N., Foegeding, E. A., & Drake, M. A. (2010). EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. JOURNAL OF SENSORY STUDIES, 25(3), 447–462. https://doi.org/10.1111/j.1745-459x.2010.00274.x

Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570. https://doi.org/10.1016/j.idairyj.2009.12.013