Would boba and food characteristics impact the tasting experience? A Kansei Engineering study towards food mixed with boba
Author:
Affiliation:
1. Department of Industrial Engineering, Tsinghua University
Publisher
Japan Society of Kansei Engineering
Link
https://www.jstage.jst.go.jp/article/isase/ISASE2024/0/ISASE2024_1_13/_pdf
Reference11 articles.
1. [1] FAN, Yu-Tsai, Minqian YANG, and Pei-Luen Patrick RAU; Acceptance and Preference of Chinese Meals with Boba: Influence of Meal Characteristics and the Consumer’s Personal Experience. International Journal of Affective Engineering; 22(2), pp.177-184, 2023.
2. Reiko Ninomiya and Yukiko Higuchi; Individual Difference Analysis of Fashion Image Shapes, Ningen-Kougaku, 24(1), pp.43-51, 1988.
3. [2] Forde Ciarán G; From Perception to Ingestion; the Role of Sensory Properties in Energy Selection, Eating Behaviour and Food Intake, Food quality and preference; 66, pp.171-177, 2018.
4. [3] Pliner Patricia and Hobden Karen; Development of a Scale to Measure the Trait of Food Neophobia in Humans, Appetite; 19(2), pp.105-120, 1992.
5. [4] Choe Seo ‐ Youn and Hong Jae ‐ Hee; Can Information Positively Influence Familiarity and Acceptance of a Novel Ethnic Food? A Case Study of Korean Traditional Foods for Malaysian Consumers, Journal of sensory studies; 33(3), pp.e12327, 2018.
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