Hicran Koc

Koc, H., Drake, M. A., Vinyard, C. J., Essick, G., Velde, F., & Foegeding, E. A. (2019). Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture. FOOD HYDROCOLLOIDS, 94, 311–325. https://doi.org/10.1016/j.foodhyd.2019.03.018

Koc, H., Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., … Foegeding, E. A. (2014). ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS. JOURNAL OF TEXTURE STUDIES, 45(1), 47–61. https://doi.org/10.1111/jtxs.12051

Koc, H., Vinyard, C. J., Essick, G. K., & Foegeding, E. A. (2013). Food Oral Processing: Conversion of Food Structure to Textural Perception. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4, Vol. 4, pp. 237–266. https://doi.org/10.1146/annurev-food-030212-182637

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