Journal of Food Science - Take 5 for Food Science: Ty Wagoner
Channel: Institute of Food Technologists - IFT
Date: 2017-05-22

Ty Wagoner from N.C. State explains his team's research into sensory perception of texture using different formulations of caramel, published in the March 2016 issue of JFS: "Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture." (JFS 81(3):S736-744. DOI: 10.1111/1750-3841.13237)