Hung, Yung

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Grasso, A. C., Hung, Y., Olthof, M. R., Verbeke, W., & Brouwer, I. A. (2019) · Nutrients

Agriculture Sustainability and Environmental ImpactConsumer Attitudes and Food Labeling

Cited by 315

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Hung, Y., de Kok, T. M., & Verbeke, W. (2016) · Meat Science

Consumer Attitudes and Food LabelingMeat and Animal Product Quality

Cited by 212

Consumer segments less or more willing to adopt foods with microalgae proteins

Van der Stricht, H., Hung, Y., Fischer, A. R. H., & Verbeke, W. (2024) · Food Quality and Preference

Consumer Attitudes and Food LabelingSensory Analysis and Statistical Methods

Cited by 45

Consumers’ willingness-to-buy pasta with microalgae proteins–which label can promote sales?

Van der Stricht, H., Profeta, A., Hung, Y., & Verbeke, W. (2023) · Food Quality and Preference

Consumer Attitudes and Food LabelingEconomic and Environmental Valuation

Cited by 33

Consumer acceptance and nutritional expectations of microalgae protein products: insights from a cross-european study

Hung, Y., Van der Stricht, H., & Verbeke, W. (2023) · The 14th European Nutrition Conference FENS 2023

Sensory Analysis and Statistical MethodsConsumer Attitudes and Food Labeling

Cited by 6