Works (7)

Updated: July 5th, 2023 15:40

2020 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

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
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
Source: Web Of Science
Added: August 26, 2019

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

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
Source: Web Of Science
Added: April 20, 2020

2018 journal article

Surface energy and viscoelasticity influence caramel adhesiveness

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

By: T. Wagoner n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: adhesion; confections; creep test; surface energy; texture
MeSH headings : Adhesiveness; Candy / analysis; Food Technology; Humans; Surface Properties; Viscosity
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Whey protein-pectin soluble complexes for beverage applications

FOOD HYDROCOLLOIDS, 63, 130–138.

By: T. Wagoner n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Whey protein; Polysaccharides; Rheology; Complexes; Beverages; Thermal stability
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

co-author countries: United States of America 🇺🇸

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
Sources: Web Of Science, 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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.