2019 journal article
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
FOOD HYDROCOLLOIDS, 94, 229–237.
By: T. Wagoner, E. Cakir-Fuller*, M. Drake & E. Foegeding
Viscosity drives texture perception of protein beverages more than hydrocolloid type
JOURNAL OF TEXTURE STUDIES.
By: T. Wagoner, E. Cakir-Fuller*, R. Shingleton *, M. Drake & E. Foegeding
2018 journal article
Surface energy and viscoelasticity influence caramel adhesiveness
Journal of Texture Studies, 49(2), 219–227.
By: T. Wagoner & E. Foegeding
2017 journal article
Whey protein-pectin soluble complexes for beverage applications
Food Hydrocolloids, 63, 130–138.
2016 journal article
Caramel as a model system for evaluating the roles of mechanical properties and oral processing on sensory perception of texture
Journal of Food Science, 81(3), S736–744.
By: T. Wagoner, P. Luck & E. Foegeding
Designing whey protein-polysaccharide particles for colloidal stability
[Review of ]. Annual review of food science and technology, vol 7, 7, 93–116.
By: T. Wagoner, B. Vardhanabhuti * & E. Foegeding
2015 journal article
Using state diagrams for predicting colloidal stability of whey protein beverages
Journal of Agricultural and Food Chemistry, 63(17), 4335–4344.
By: T. Wagoner, L. Ward* & E. Foegeding