Hicran Koc, Ph.D.
Affiliations: | 2012 | North Carolina State University, Raleigh, NC |
Area:
Food Science and Technology Agriculture, Chemical Engineering, Materials Science EngineeringGoogle:
"Hicran Koc"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| E Allen Foegeding | grad student | 2012 | NCSU | |
| (Sensory Texture of Model Foods Based on Oral Processing and Food Material Properties Considerations.) | ||||
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Publications
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| Koç H, Çakir E, Vinyard CJ, et al. (2014) Adaptation of Oral Processing to the Fracture Properties of Soft Solids Journal of Texture Studies. 45: 47-61 |
| Koç H, Vinyard CJ, Essick GK, et al. (2013) Food oral processing: conversion of food structure to textural perception. Annual Review of Food Science and Technology. 4: 237-66 |
| Pascua Y, Koç H, Foegeding EA. (2013) Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials Current Opinion in Colloid & Interface Science. 18: 324-333 |
| 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 |
| 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 |