Xiaomeng Li

Works (6)

Updated: July 5th, 2023 15:45

2015 article

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Li, X. E., Jervis, S. M., & Drake, M. A. (2015, May 1). Journal of Food Science.

By: X. Li n, S. Jervis n & M. Drake n

author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
MeSH headings : Commerce; Consumer Behavior; Diet / economics; Diet / psychology; Emotions; Food Industry; Food Labeling; Food Preferences; Food Quality; Humans; Satiation
topics (OpenAlex): Sensory Analysis and Statistical Methods; Color perception and design; Consumer Packaging Perceptions and Trends
TL;DR: These 4 key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making, which should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 article

Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

Li, X. E., Lopetcharat, K., & Drake, M. A. (2015, April 6). Journal of Food Science.

By: X. Li n, K. Lopetcharat & M. Drake n

author keywords: chocolate milk; natural nonnutritive sweetener; priming; power function; sugar reduction
MeSH headings : Adult; Animals; Cacao; Child; Choice Behavior; Consumer Behavior; Cucurbitaceae; Dietary Sucrose; Female; Food Labeling; Food Preferences; Fruit; Humans; Male; Milk; Parents; Perception; Plant Leaves; Plant Preparations; Stevia; Sweetening Agents; Taste; Young Adult
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Multisensory perception and integration; Sensory Analysis and Statistical Methods
TL;DR: Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners, which was acceptable by young adults and children. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 article

Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults

Li, X. E., & Drake, M. A. (2015, March 21). Journal of Food Science.

By: X. Li n & M. Drake n

author keywords: children; flavored milk; milk consumption; sugar content; sweeteners
MeSH headings : Adult; Animals; Child; Diet; Dietary Sucrose / administration & dosage; Feeding Behavior; Flavoring Agents / administration & dosage; Humans; Milk; Nutritive Value; Taste
topics (OpenAlex): Diet, Metabolism, and Disease; Diet and metabolism studies; Biochemical Analysis and Sensing Techniques
TL;DR: Understanding the sensory perception of both adults and children for flavored milk can help food developers and manufacturers to address attractive attributes while reducing the sugar content to meet the needs of a healthy diet. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 article

Extrinsic Attributes That Influence Parents’ Purchase of Chocolate Milk for Their Children

Li, X. E., Lopetcharat, K., & Drake, M. A. (2014, June 28). Journal of Food Science.

By: X. Li n, K. Lopetcharat* & M. Drake n

author keywords: chocolate milk; children; conjoint; Kano; parents
MeSH headings : Animals; Cacao; Child; Choice Behavior; Data Collection; Flavoring Agents; Humans; Male; Milk; Parents; Sucrose; Surveys and Questionnaires; Sweetening Agents; Taste; United States
topics (OpenAlex): Sensory Analysis and Statistical Methods; Consumer Attitudes and Food Labeling; Obesity, Physical Activity, Diet
TL;DR: It is established that sweetener type and fat content are the primary extrinsic attributes affecting parents purchase decisions when choosing chocolate milk for their children. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 article

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

Li, X. E., Lopetcharat, K., Qiu, Y., & Drake, M. A. (2014, December 20). Journal of Dairy Science.

By: X. Li n, K. Lopetcharat, Y. Qiu n & M. Drake*

author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Obesity, Physical Activity, Diet; Consumer Attitudes and Food Labeling
TL;DR: Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

Li, X. E., Campbell, R. E., Fox, A. J., Gerard, P. D., & Drake, M. A. (2012, July 1). Journal of Food Science.

By: X. Li*, R. Campbell n, A. Fox n, P. Gerard  n & M. Drake n

author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
topics (OpenAlex): Botanical Research and Applications; Microencapsulation and Drying Processes; Fermentation and Sensory Analysis
TL;DR: It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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