Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

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Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

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Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products

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Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives

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Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

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Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts

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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

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Consumer resistance diminishes environmental gains of dietary change

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