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

Source: Web Of Science
Added: April 20, 2020

2019 article

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

Source: Web Of Science
Added: August 26, 2019

2018 journal article

Surface energy and viscoelasticity influence caramel adhesiveness

Journal of Texture Studies, 49(2), 219–227.

By: T. Wagoner & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Whey protein-pectin soluble complexes for beverage applications

Food Hydrocolloids, 63, 130–138.

By: T. Wagoner & E. Foegeding

Source: NC State University Libraries
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), S736–744.

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

Source: NC State University Libraries
Added: August 6, 2018

2016 review

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

Source: NC State University Libraries
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, L. Ward & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018