Hicran Koç

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

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

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

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

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

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

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

H. Koç, Hicran Koç, 2007 .

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

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

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

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

Adaptation of Oral Processing to the Fracture Properties of Soft Solids

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