@article{wagoner_cakir-fuller_shingleton_drake_foegeding_2020, title={Viscosity drives texture perception of protein beverages more than hydrocolloid type}, volume={51}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12471}, abstractNote={Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s-1 ), and complexity of the system (aqueous, skim milk, or whole milk) influence sensory taste and texture of fluids. All fluids were shear thinning; however, skim milk and whole milk solutions that contained carrageenan had much higher low shear viscosity and lower high shear viscosity than those with starch. There was a significant effect of viscosity level on sensory perception of consistency, creamy/oily, mouthcoating, and residual mouthcoating in aqueous, skim milk, and whole milk beverages, and a weak effect of hydrocolloid type. However, normalizing creamy/oily, paste, and mouthcoating against sensory consistency removed the effect of hydrocolloid type. Flavors (cream, cooked, cardboard, and melon/cardboard) were associated with the type of hydrocolloid and milk protein ingredient. 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. Hydrocolloid type did not significantly influence mouthcoating or the persistence of astringency. Additionally, increasing viscosity from 3 to 74 mPa·s at 50 s-1 did not suppress perceived sweet or salty taste. The results suggest that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosity and independent of the type of hydrocolloid. This article is protected by copyright. All rights reserved.}, number={1}, journal={JOURNAL OF TEXTURE STUDIES}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Shingleton, Rebecca and Drake, MaryAnne and Foegeding, E. Allen}, year={2020}, month={Feb}, pages={78–91} }
 @article{wagoner_cakir-fuller_drake_foegeding_2019, title={Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration}, volume={94}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2019.03.010}, abstractNote={It is generally reported that in random coil polysaccharide solutions, increasing polymer concentration above the critical overlap concentration (c*) results in decreased taste perception due to a high degree of polymer entanglement and resultant poor mixing efficiency with saliva in the mouth. However, these reports are commonly based on aqueous solutions of polymers and it is unknown if this phenomenon applies to more complex fluids containing protein and fat, or if taste suppression can be explained on the basis of an altered temporal profile of taste. In this study, the effects of carboxymethyl cellulose (CMC) concentration (0.15–1.50% w/w) on sensory texture and sweet taste perception (6.0% w/w sucrose) were evaluated. Zero-shear viscosity of CMC solutions ranged from 5.5 to 133 mPa s, and c* was experimentally determined to be 0.67% w/w. Three concentrations above c* were tested and only the highest (1.5% CMC) caused a significant (p < 0.05) reduction in sweet taste. Moreover, when combined with milk protein concentrate to approximate the macromolecular profile of reduced fat milk, perceived sweet taste slightly increased with viscosity. Time intensity evaluations revealed a large variation in temporal perception of sweet taste among individual panelists, with time to maximum intensity ranging from 4.8 to 33.5 s. The results indicate that the critical overlap taste suppression observed in aqueous solutions of polysaccharides did not apply to a more complex fluid microstructure containing a combination of protein and fat.}, journal={FOOD HYDROCOLLOIDS}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Drake, MaryAnne and Foegeding, E. Allen}, year={2019}, month={Sep}, pages={229–237} }
 @article{wagoner_foegeding_2018, title={Surface energy and viscoelasticity influence caramel adhesiveness}, volume={49}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12298}, abstractNote={Adhesion is an important textural attribute that directs consumer eating patterns and behaviors and can be a negative attribute during food processing. The objectives of this study were to modify caramel formulation and compare adhesion to different materials to quantify the influence of surface energetics and viscoelasticity on caramel adhesiveness. Mechanical adhesion was viewed in the context of pressure sensitive tack theory, where adhesion is controlled by viscoelasticity of the adhesive material and the surface energy relationship of material and probe. Caramel samples varied in total amount of fat and protein, and mechanical adhesion was measured using a series of materials with total surface energies of 39.7-53.2 mJ/m2 . Adhesiveness decreased as fat and protein content increased, with a significant effect of total surface energy. Viscoelasticity was modeled using creep recovery data fit to a four-element Burger mechanistic model. Burger model parameters representing retarded elasticity correlated strongly with adhesiveness. 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.


PRACTICAL APPLICATIONS
Relationships between mechanical properties and adhesion have been explored but are still not well understood, and could aid in the design of food products with a controlled level of adhesion. The results of this study indicate the importance of considering material surface energy when measuring mechanical adhesion or texture profile analysis. Understanding the relationships between viscoelastic behavior and adhesion can be used to make inferences on perceived texture.}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Wagoner, Ty B. and Foegeding, Edward Allen}, year={2018}, month={Apr}, pages={219–227} }
 @article{wagoner_foegeding_2017, title={Whey protein-pectin soluble complexes for beverage applications}, volume={63}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2016.08.027}, abstractNote={There is a strong interest in the consumption of beverages containing whey proteins due to implications in health outcomes such as increased satiety and metabolic regulation. However, low thermal stability limits the conditions under which whey protein beverages can be formulated. Studies have shown that at a narrow pH range near the protein isoelectric points, whey proteins and polysaccharides self assemble into soluble complexes (SCs) that exhibit unique functionality. This study investigated the formation and thermal stability of SCs under conditions relevant to beverage applications. Complexes were formed at pH 5 using whey protein isolate (WPI; 1–6% w/w) and high-methoxyl pectin (HMP; 0.125–0.75% w/w) and then heat-set at 85 °C for 25 min. Hydrodynamic properties, particle size distribution, ζ–potential, and dispersion viscosity were evaluated before and after heat-setting. Mean particle diameter ranged from 300 to 715 nm for unheated SCs, and 230 nm to 1 μm for heat-set SCs. Heat-setting SCs led to a significant (p < 0.05) reduction in intrinsic viscosity from 93.6 mL/g to 79.5 mL/g, suggesting conformational changes that favor a smaller hydrodynamic size. Dispersions of SCs exhibited decreased apparent viscosity, consistent with the lower intrinsic viscosity and smaller particle size. Heat-set SCs (4% WPI, 0.5% HMP) remained as sub-micron particles (d = 303–829 nm) after pH adjustment (pH 4–7) and thermal processing (142 °C for 6 s), indicating that WPI and HMP can be heat-set into complexes with enhanced colloidal stability in beverage applications.}, journal={FOOD HYDROCOLLOIDS}, author={Wagoner, Ty B. and Foegeding, E. Allen}, year={2017}, month={Feb}, pages={130–138} }
 @article{wagoner_luck_foegeding_2016, title={Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture}, volume={81}, ISSN={["1750-3841"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84959510916&partnerID=MN8TOARS}, DOI={10.1111/1750-3841.13237}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Wagoner, Ty B. and Luck, Paige J. and Foegeding, E. Allen}, year={2016}, month={Mar}, pages={S736–S744} }
 @article{wagoner_vardhanabhuti_foegeding_2016, title={Designing Whey Protein-Polysaccharide Particles for Colloidal Stability}, volume={7}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-041715-033315}, abstractNote={ Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages. In beverages, the primary goal is the formation of complexes that remain dispersed after thermal processing and extended storage. This review highlights recent progress in the area of forming whey protein–polysaccharide soluble complexes that would be appropriate for beverage applications. Research in this area indicates that soluble complexes can be formed and stabilized that are reasonably small in size and possess a large surface charge that would predict colloidal stability. Selection of specific proteins and polysaccharides can be tailored to desired conditions. The principal challenges involve overcoming restrictions on protein concentration and ensuring that protein remains bioavailable. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7}, author={Wagoner, Ty and Vardhanabhuti, Bongkosh and Foegeding, E. Allen}, year={2016}, pages={93–116} }
 @article{wagoner_ward_foegeding_2015, title={Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages}, volume={63}, ISSN={["1520-5118"]}, DOI={10.1021/acs.jafc.5b00633}, abstractNote={A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3-7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Wagoner, Ty B. and Ward, Loren and Foegeding, E. Allen}, year={2015}, month={May}, pages={4335–4344} }