H. Koç

Adaptation of Oral Processing to the Fracture Properties of Soft Solids

G. Essick, E. Foegeding, H. Koç, 2014 .

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

G. Essick, E. Foegeding, H. Koç, 2019, Food Hydrocolloids.

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

E. Allen Foegeding, Hicran Koç, Esra Çakır, 2010 .

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

G. Essick, E. Foegeding, H. Koç, 2012 .

Infrared chemical imaging of germinated wheat: early nondestructive detection and microspectroscopic imaging of kernel thin cross sections in Situ

H. Koç, Hicran Koç, 2007 .

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

E. Allen Foegeding, Yvette Pascua, Hicran Koç, 2013 .

Food oral processing: conversion of food structure to textural perception.

G. Essick, E. Foegeding, H. Koç, 2013, Annual review of food science and technology.