Ty B. Wagoner

Works (7)

Updated: July 5th, 2023 15:40

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 n, E. Cakir-Fuller*, M. Drake n & E. Foegeding  n

author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
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Source: Web Of Science
Added: April 20, 2020

2019 journal article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

JOURNAL OF TEXTURE STUDIES, 51(1), 78–91.

By: T. Wagoner n, E. Cakir-Fuller*, R. Shingleton *, M. Drake n & E. Foegeding  n

author keywords: flavor; hydrocolloids; taste; temporal sensations; texture; viscosity
MeSH headings : Animals; Beverages / analysis; Carrageenan; Colloids / analysis; Humans; Milk; Proteins; Rheology; Taste; Taste Perception / physiology; Viscosity
TL;DR: Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat, suggesting that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosities and independent of the type of hydocolloid. (via Semantic Scholar)
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Source: Web Of Science
Added: August 26, 2019

2017 journal article

Surface energy and viscoelasticity influence caramel adhesiveness

JOURNAL OF TEXTURE STUDIES, 49(2), 219–227.

By: T. Wagoner n & E. Foegeding n

author keywords: adhesion; confections; creep test; surface energy; texture
MeSH headings : Adhesiveness; Candy / analysis; Food Technology; Humans; Surface Properties; Viscosity
TL;DR: The results suggest two zones of adhesion based on formulation, one driven by both surface energy relationships-most notably dispersive and total surface energy-and viscoelasticity, and the other driven solely by viscoELasticity. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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–S744.

By: T. Wagoner n, P. Luck n  & E. Foegeding  n

Contributors: T. Wagoner n, P. Luck n  & E. Foegeding n

author keywords: adhesiveness; confections; cohesiveness; electromyography; oral processing; texture
MeSH headings : Candy / analysis; Carbohydrates; Electromyography; Female; Hardness; Humans; Jaw; Masseter Muscle; Mastication; Models, Biological; Rheology; Temporal Muscle; Tooth; Touch
TL;DR: The combination of material properties and oral processing parameters were able to explain all sensory texture differences in a highly adhesive food. (via Semantic Scholar)
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5. Gender Equality (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2016 article

Designing Whey Protein-Polysaccharide Particles for Colloidal Stability

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 93–116.

By: T. Wagoner n, B. Vardhanabhuti * & E. Foegeding  n

author keywords: electrostatic interactions; soluble complexes; nutritional beverages; protein stability
MeSH headings : Beverages / analysis; Biological Availability; Carrageenan / chemistry; Colloids / chemistry; Drug Stability; Food Preservation; Health Promotion; Hot Temperature; Hydrogen-Ion Concentration; Osmolar Concentration; Pectins / chemistry; Polysaccharides / chemistry; Solubility; Static Electricity; Whey Proteins / chemistry
TL;DR: This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Whey protein-pectin soluble complexes for beverage applications

FOOD HYDROCOLLOIDS, 63, 130–138.

By: T. Wagoner n & E. Foegeding  n

author keywords: Whey protein; Polysaccharides; Rheology; Complexes; Beverages; Thermal stability
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Source: Web Of Science
Added: August 6, 2018

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 n, L. Ward & E. Foegeding  n

author keywords: whey protein isolate; stability; heat treatment; beverage; solubility; turbidity
MeSH headings : Animals; Beverages / analysis; Cattle; Colloids / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Lactalbumin / chemistry; Lactoglobulins / chemistry; Milk Proteins / chemistry; Protein Aggregates; Serum Albumin, Bovine / chemistry; Solubility; Whey Proteins
TL;DR: The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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