Ty B. Wagoner

Works (7)

Updated: July 5th, 2023 15:40

2019 article

Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration

Wagoner, T. B., Çakır-Fuller, E., Drake, M. A., & Foegeding, E. A. (2019, March 8). Food Hydrocolloids.

By: T. Wagoner n, E. Çakır-Fuller*, M. Drake n & E. Foegeding n

author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Sensory Analysis and Statistical Methods; Olfactory and Sensory Function Studies
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Source: Web Of Science
Added: April 20, 2020

2019 article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

Wagoner, T. B., Çakır‐Fuller, E., Shingleton, R., Drake, M. A., & Foegeding, E. A. (2019, July 19). Journal of Texture Studies.

By: T. Wagoner n, E. Çakır‐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
topics (OpenAlex): Proteins in Food Systems; Sensory Analysis and Statistical Methods; Pickering emulsions and particle stabilization
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 article

Surface energy and viscoelasticity influence caramel adhesiveness

Wagoner, T. B., & Foegeding, E. A. (2017, August 26). Journal of Texture Studies.

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
topics (OpenAlex): Material Properties and Processing; Textile materials and evaluations; Sensory Analysis and Statistical Methods
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 article

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

Wagoner, T. B., Luck, P. J., & Foegeding, E. A. (2016, January 28). Journal of Food Science, Vol. 81, pp. 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
topics (OpenAlex): Sensory Analysis and Statistical Methods; Temporomandibular Joint Disorders; Multisensory perception and integration
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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Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2016 article

Designing Whey Protein–Polysaccharide Particles for Colloidal Stability

Wagoner, T., Vardhanabhuti, B., & Foegeding, E. A. (2016, February 28). Annual Review of Food Science and Technology.

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
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Pickering emulsions and particle stabilization
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 article

Whey protein–pectin soluble complexes for beverage applications

Wagoner, T. B., & Foegeding, E. A. (2016, August 25). Food Hydrocolloids.

By: T. Wagoner n & E. Foegeding n

author keywords: Whey protein; Polysaccharides; Rheology; Complexes; Beverages; Thermal stability
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications
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Source: Web Of Science
Added: August 6, 2018

2015 article

Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

Wagoner, T. B., Ward, L., & Foegeding, E. A. (2015, April 16). Journal of Agricultural and Food Chemistry.

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
topics (OpenAlex): Proteins in Food Systems; Protein purification and stability; Microencapsulation and Drying Processes
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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