Ty B. Wagoner

Wagoner, T. B., Cakir-Fuller, E., Drake, M. A., & Foegeding, E. A. (2019). Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. FOOD HYDROCOLLOIDS, 94, 229–237. https://doi.org/10.1016/j.foodhyd.2019.03.010

Wagoner, T. B., Cakir-Fuller, E., Shingleton, R., Drake, M. A., & Foegeding, E. A. (2019). Viscosity drives texture perception of protein beverages more than hydrocolloid type. JOURNAL OF TEXTURE STUDIES. https://doi.org/10.1111/jtxs.12471

Wagoner, T. B., & Foegeding, E. A. (2018). Surface energy and viscoelasticity influence caramel adhesiveness. Journal of Texture Studies, 49(2), 219–227. https://doi.org/10.1111/jtxs.12298

Wagoner, T. B., & Foegeding, E. A. (2017). Whey protein-pectin soluble complexes for beverage applications. Food Hydrocolloids, 63, 130–138. https://doi.org/10.1016/j.foodhyd.2016.08.027

Wagoner, T. B., Luck, P. J., & Foegeding, E. A. (2016). 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. https://doi.org/10.1111/1750-3841.13237

Wagoner, T., Vardhanabhuti, B., & Foegeding, E. A. (2016). [Review of Designing whey protein-polysaccharide particles for colloidal stability]. Annual review of food science and technology, vol 7, 7, 93–116. https://doi.org/10.1146/annurev-food-041715-033315

Wagoner, T. B., Ward, L., & Foegeding, E. A. (2015). Using state diagrams for predicting colloidal stability of whey protein beverages. Journal of Agricultural and Food Chemistry, 63(17), 4335–4344. https://doi.org/10.1021/acs.jafc.5b00633