1. Adaptation of Oral Processing to the Fracture Properties of Soft Solids. Issue 1 (28th October 2013) Authors: Koç, H.; Çakir, E.; Vinyard, C.J.; Essick, G.; Daubert, C.R.; Drake, M.A.; Osborne, J.; Foegeding, E.A. Journal: Journal of texture studies Issue: Volume 45:Issue 1(2014) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels. Issue 4 (7th March 2013) Authors: Melito, H.S.; Daubert, C.R.; Foegeding, E.A. Journal: Journal of food process engineering Issue: Volume 36:Issue 4(2013:Aug.) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese. Issue 4 (11th March 2013) Authors: Melito, H.S.; Daubert, C.R.; Foegeding, E.A. Journal: Journal of texture studies Issue: Volume 44:Issue 4(2013) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗