Esra Cakir, Ph.D.
Affiliations: | 2011 | North Carolina State University, Raleigh, NC |
Area:
Food Science and Technology AgricultureGoogle:
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Parents
Sign in to add mentor| E Allen Foegeding | grad student | 2011 | NCSU | |
| (Understanding Textural Properties of Protein-Based Soft-Solid Structures using Oral Processing.) | ||||
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| Çakir E, Koç H, Vinyard CJ, et al. (2012) Evaluation of texture changes due to compositional differences using oral processing Journal of Texture Studies. 43: 257-267 |
| Çakır E, Khan SA, Foegeding EA. (2012) The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion International Dairy Journal. 27: 99-102 |
| Çakir E, Vinyard CJ, Essick G, et al. (2012) Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures Food Hydrocolloids. 29: 234-245 |
| Çakir E, Daubert CR, Drake MA, et al. (2012) The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels Food Hydrocolloids. 26: 33-43 |
| Çakır E, Foegeding EA. (2011) Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures Food Hydrocolloids. 25: 1538-1546 |
| BARDEN L, ÇAKIR E, LEKSRISOMPONG P, et al. (2010) EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS Journal of Sensory Studies. 25: 447-462 |
| Allen Foegeding E, Çakır E, Koç H. (2010) Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations International Dairy Journal. 20: 562-570 |