The DOI matches its Crossref record; 100 of the 101 references it cites were found in a registry or an index.
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products
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In the citing paper
“Although soy has traditionally dominated this market because of its high protein content, mild flavor, and technofunctional properties, concerns regarding allergens, antinutritional factors, Genetically Modified Organisms (GMOs), and its extensive use as animal feed have stimulated interest in alternative protein sources [22][23][24].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [24]
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Citations
Cites
Hierarchical Grouping to Optimize an Objective Function
Ward, J. H. (1963) · Journal of the American Statistical Association · doi:10.1080/01621459.1963.10500845 · Cited by 21,341
Food Security: The Challenge of Feeding 9 Billion People
Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., & Toulmin, C. (2010) · Science · doi:10.1126/science.1185383 · Cited by 11,943
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Peryam, D. R., & Pilgrim, F. J. (1957) · Food technology · Cited by 1,344
Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2020) · Appetite · doi:10.1016/j.appet.2020.105058 · Cited by 1,093
Plant-based milk alternatives an emerging segment of functional beverages: a review
Sethi, S., Tyagi, S., & Anurag, R. (2016) · Journal of food science and technology · doi:10.1007/s13197-016-2328-3 · Cited by 941
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
Hartmann, C., & Siegrist, M. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.12.006 · Cited by 884
Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855
Hoek, A. C., Luning, P. A., Weijzen, P., Engels, W., Kok, F. J., & de Graaf, C. (2011) · Appetite · doi:10.1016/j.appet.2011.02.001 · Cited by 757
Nijdam, D., Rood, T., & Westhoek, H. (2012) · Food Policy · doi:10.1016/j.foodpol.2012.08.002 · Cited by 734
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
McClements, D. J., & Großmann, L. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12771 · Cited by 666
Research works printed but not linked: 4
- Chen, S. (1989). Preparation of fluid soymilk. InT. H. Applewhite (Ed.), Proceedings of the world congress on vegetable protein utilization in human foods and animal feedstuffs(pp. 341-352). Champaign, Illinois, USA: American Oil Chemists’ Society.
- Euvepro. (2019). The use of plant-based proteins in foods and beverages in the EU. A 10- year review of new product launches containing plant-based proteins across EU 28. European Vegetable Protein Associate. Access on 10 Feb 2021 from https://euvepro.eu/_library/_files/INNOVA_2018_rep ort_summary_THE_USE_OF_PLANT-BASED_PROTEINS_IN_FOOD_AND_BEVERAGES_ IN_THE_EU.pdf.
- Onwezen, 2022, Positive emotions explain increased intention to consume five types of alternative proteins between 2015 and 2019, Food Quality and Preference, 159
- Schutz, 1981, Consumer perception of the relative importance of appearance, flavor and texture to food acceptance, Criteria of Food Acceptance, 97
Cited by
Sorted by citations
Giacalone, D., Clausen, M. P., & Jaeger, S. R. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100919 · Cited by 260
Self-citationConsumer acceptance of novel sustainable food technologies: A multi-country survey
Giacalone, D., & Jaeger, S. R. (2023) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2023.137119 · Cited by 195
Self-citationAppiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162
Plant-Based Dairy Alternatives—A Future Direction to the Milky Way
Plamada, D., Teleky, B., Nemeș, S. A., Mitrea, L., Szabo, K., Călinoiu, L. F., Pascuta, M. S., Varvara, R.-A., Ciont, C., Martău, G. A., et al. (2023) · Foods · doi:10.3390/foods12091883 · Cited by 127
Moss, R. H., LeBlanc, J., Gorman, M., Ritchie, C., Duizer, L. M., & McSweeney, M. B. (2023) · Foods · doi:10.3390/foods12081709 · Cited by 110
Metadata
- Authors
- Cardello, A. V., Llobell, F., Giacalone, D., Roigard, C. M., & Jaeger, S. R.
- Affiliations
- University of Southern Denmark (DK)
- Plant & Food Research (NZ)
- Corresponding author
- Jaeger, Sara R.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2022-09
- Volume
- 100
- Pages
- 104599
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W4223946989
- Cited by
- 191
- References
- 101
- Citations by year
- 2026: 47 · 2025: 58 · 2024: 43 · 2023: 34 · 2022: 9
- FWCI
- 18.23
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- Food Quality and Preference (publishedVersion)
- University of Southern Denmark Research Portal (University of Southern Denmark) (submittedVersion)
- Funders
- MBIE
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Keywords
- plant-based milk alternatives, dairy milk, sensory perception, product liking, soy milk, oat milk, cashew milk, rice milk, coconut milk, full-fat dairy, check-all-that-apply
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