Jessica Childs

Works (7)

Updated: July 8th, 2023 21:14

2010 journal article

Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

JOURNAL OF FOOD SCIENCE, 75(9), S513–S521.

By: J. Childs n & M. Drake n

author keywords: astringency; flavor; whey protein
MeSH headings : Adult; Animals; Beverages; Consumer Behavior; Female; Focus Groups; Humans; Male; Milk Proteins / chemistry; Mouth / physiology; Olfactory Perception; Taste / physiology; Taste Perception; Whey Proteins
TL;DR: It is suggested that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. (via Semantic Scholar)
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Added: August 6, 2018

2010 journal article

EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA

JOURNAL OF SENSORY STUDIES, 25, 133–152.

By: L. Melo *, J. Childs n, M. Drake n, H. Andre Bolini * & P. Efraim

TL;DR: The results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address, and which levels of sugar claim, sweetener type and calorie reduction should be used depending on whom – nondiabetic and diabetic – diabetic/reduced-calorie milk chocolates are being developed. (via Semantic Scholar)
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Added: August 6, 2018

2009 journal article

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

JOURNAL OF SENSORY STUDIES, 24(6), 902–921.

By: J. Childs n & M. Drake n

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Added: August 6, 2018

2009 journal article

Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

JOURNAL OF FOOD SCIENCE, 74(6), S205–S218.

By: J. Childs n, M. Yates n & M. Drake n

author keywords: cheese sauce; cluster analysis; drivers of liking; partial least squares regression
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / standards; Condiments / analysis; Condiments / standards; Consumer Behavior; Female; Food Handling; Humans; Middle Aged; Multivariate Analysis; Quality Control; Sensation; Sodium Chloride, Dietary / administration & dosage; Taste
TL;DR: Knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers. (via Semantic Scholar)
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Added: August 6, 2018

2008 journal article

Consumer perception of whey and soy protein in meal replacement products

JOURNAL OF SENSORY STUDIES, 23(3), 320–339.

By: J. Childs n, J. Thompson n, J. Lillard n, T. Berry n & M. Drake n

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Added: August 6, 2018

2007 journal article

Factors regulating cheese shreddability

JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174.

By: J. Childs n, C. Daubert n, L. Stefanski n & E. Foegeding n

author keywords: cheese; shreddability; pressure-sensitive adhesion; surface energy
MeSH headings : Cheese / analysis; Dietary Fats / analysis; Food Handling / methods; Rheology; Statistics as Topic; Temperature; Time Factors
TL;DR: Rheological properties and tack energy appeared to be the key factors involved in shredding defects, and Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content. (via Semantic Scholar)
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2007 journal article

Sensory properties of meal replacement bars and beverages made from whey and soy proteins

JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.

By: J. Childs n, M. Yates n & M. Drake n

author keywords: descriptive analysis; flavor; soy protein; whey protein
MeSH headings : Benzaldehydes / analysis; Beverages / analysis; Chemical Phenomena; Chemistry, Physical; Consumer Behavior; Dose-Response Relationship, Drug; Female; Food Technology; Food, Formulated / analysis; Humans; Male; Milk Proteins / analysis; Nutritive Value; Principal Component Analysis; Soybean Proteins / analysis; Taste; Whey Proteins
TL;DR: Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products. (via Semantic Scholar)
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