2019 journal article

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

FOOD HYDROCOLLOIDS, 94, 311–325.

By: H. Koc, M. Drake, C. Vinyard, G. Essick, F. Velde & E. Foegeding

Source: Web Of Science
Added: April 20, 2020

2014 journal article

Adaptation of oral processing to the fracture properties of soft solids

Journal of Texture Studies, 45(1), 47–61.

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

Source: NC State University Libraries
Added: August 6, 2018

2013 review

Food oral processing: Conversion of food structure to textural perception

[Review of ]. Annual review of food science and technology, vol 4, 4, 237–266.

By: H. Koc, C. Vinyard, G. Essick & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

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

Source: NC State University Libraries
Added: August 6, 2018