Ty B. Wagoner

514 total citations
9 papers, 422 citations indexed

About

Ty B. Wagoner is a scholar working on Food Science, Nutrition and Dietetics and Experimental and Cognitive Psychology. According to data from OpenAlex, Ty B. Wagoner has authored 9 papers receiving a total of 422 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 3 papers in Nutrition and Dietetics and 2 papers in Experimental and Cognitive Psychology. Recurrent topics in Ty B. Wagoner's work include Sensory Analysis and Statistical Methods (6 papers), Proteins in Food Systems (4 papers) and Biochemical Analysis and Sensing Techniques (3 papers). Ty B. Wagoner is often cited by papers focused on Sensory Analysis and Statistical Methods (6 papers), Proteins in Food Systems (4 papers) and Biochemical Analysis and Sensing Techniques (3 papers). Ty B. Wagoner collaborates with scholars based in United States and New Zealand. Ty B. Wagoner's co-authors include E. Allen Foegeding, Bongkosh Vardhanabhuti, M.A. Drake, P.J. Luck and Loren S. Ward and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Journal of Food Science.

In The Last Decade

Ty B. Wagoner

9 papers receiving 416 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Ty B. Wagoner United States	9	344	127	54	47	39	9	422
A Krzemiński Germany	9	311 0.9×	90 0.7×	43 0.8×	85 1.8×	36 0.9×	14	441
Rituja Upadhyay China	8	270 0.8×	166 1.3×	37 0.7×	77 1.6×	23 0.6×	11	414
Sukanya Wichchukit Thailand	11	331 1.0×	125 1.0×	76 1.4×	58 1.2×	34 0.9×	16	463
Esra Çakır United States	6	380 1.1×	162 1.3×	28 0.5×	61 1.3×	17 0.4×	9	475
Thomas Janhøj Denmark	8	383 1.1×	123 1.0×	41 0.8×	134 2.9×	38 1.0×	8	441
Mechthild Busch‐Stockfisch Germany	13	392 1.1×	191 1.5×	71 1.3×	138 2.9×	43 1.1×	23	586
Andréa Alves Simiqueli Brazil	9	254 0.7×	82 0.6×	77 1.4×	52 1.1×	28 0.7×	24	367
Véronique Bosc France	14	281 0.8×	72 0.6×	45 0.8×	47 1.0×	50 1.3×	29	441
Jörg Hinrichs Germany	11	518 1.5×	118 0.9×	55 1.0×	97 2.1×	114 2.9×	21	661
Pere Morell Spain	13	583 1.7×	201 1.6×	42 0.8×	86 1.8×	66 1.7×	15	766

Countries citing papers authored by Ty B. Wagoner

Since Specialization

Citations

This map shows the geographic impact of Ty B. Wagoner's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ty B. Wagoner with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ty B. Wagoner more than expected).

Fields of papers citing papers by Ty B. Wagoner

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ty B. Wagoner. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ty B. Wagoner. The network helps show where Ty B. Wagoner may publish in the future.

Co-authorship network of co-authors of Ty B. Wagoner

This figure shows the co-authorship network connecting the top 25 collaborators of Ty B. Wagoner. A scholar is included among the top collaborators of Ty B. Wagoner based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ty B. Wagoner. Ty B. Wagoner is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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9 of 9 papers shown

1.

Wagoner, Ty B., et al.. (2019). Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. Food Hydrocolloids. 94. 229–237. 15 indexed citations

2.

Wagoner, Ty B., et al.. (2019). Viscosity drives texture perception of protein beverages more than hydrocolloid type. Journal of Texture Studies. 51(1). 78–91. 21 indexed citations

3.

Wagoner, Ty B., et al.. (2018). Food texture and sweetener type modify sweetness perception in whey protein‐based model foods. Journal of Sensory Studies. 33(4). 27 indexed citations

4.

Wagoner, Ty B. & E. Allen Foegeding. (2017). Surface energy and viscoelasticity influence caramel adhesiveness. Journal of Texture Studies. 49(2). 219–227. 11 indexed citations

5.

Wagoner, Ty B., Bongkosh Vardhanabhuti, & E. Allen Foegeding. (2016). Designing Whey Protein–Polysaccharide Particles for Colloidal Stability. Annual Review of Food Science and Technology. 7(1). 93–116. 103 indexed citations

6.

Wagoner, Ty B., et al.. (2016). Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. Food Structure. 13. 1–12. 66 indexed citations

7.

Wagoner, Ty B., P.J. Luck, & E. Allen Foegeding. (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). S736–44. 22 indexed citations

8.

Wagoner, Ty B. & E. Allen Foegeding. (2016). Whey protein–pectin soluble complexes for beverage applications. Food Hydrocolloids. 63. 130–138. 138 indexed citations

9.

Wagoner, Ty B., Loren S. Ward, & E. Allen Foegeding. (2015). Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages. Journal of Agricultural and Food Chemistry. 63(17). 4335–4344. 19 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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