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). [Review of Food oral processing: Conversion of food structure to textural perception]. Annual review of food science and technology, vol 4, 4, 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