Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium-Reference-Cited by-同舟云学术

Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium

Published:2021-12 Issue: Volume:4 Page:100088
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Profeta Adriano^ORCID,Baune Marie-Christin^ORCID,Smetana Sergiy,Broucke Keshia^ORCID,Van Royen Geert,Weiss Jochen,Hieke Sophie,Heinz Volker,Terjung Nino

Publisher

Elsevier BV

Reference46 articles.

1. Future protein supply;Aiking;Trends Food Sci. Technol.,2011

2. Background, aims and scope;Aiking,2006

3. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food Policy,2016

4. The future supply of animal-derived protein for human consumption;Boland;Trends Food Sci. Technol.,2013

5. Special Eurobarometer 475 Report;Commission,2018

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW;Gıda;2024-08-14

2. The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition;International Journal of Food Science & Technology;2024-08-12

3. Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends;Food Hydrocolloids;2024-06

4. Consumers’ preferences for the attributes of plant-based meat in China: A best-worst scaling approach;Future Foods;2024-06

5. OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES;Suranaree Journal of Science and Technology;2024-03-15