@misc{li_jervis_drake_2015, title={Examining Extrinsic Factors that Influence Product Acceptance: A Review}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12852}, abstractNote={AbstractDrivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Jervis, S. M. and Drake, M. A.}, year={2015}, month={May}, pages={R901–R909} }
 @article{li_lopetcharat_drake_2015, title={Parents' and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12835}, abstractNote={AbstractChocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents’ preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents’ acceptability of SCM. Power function and 2‐alternative forced choice studies were used to determine the iso‐sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2‐d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40‐d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Lopetcharat, K. and Drake, M. A.}, year={2015}, month={May}, pages={S1083–S1092} }
 @article{li_drake_2015, title={Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12828}, abstractNote={AbstractMilk and milk products provide essential nutrients for both adults and children. However, overall milk consumption of both adults and children does not meet the recommendations from Dietary Guidelines for Americans. Flavored milk can increase milk consumption for children and adolescents, but the added sugar content raises concern. Since the removal or reduction of flavored milk decreases milk consumption for children, it is important to understand all aspects of flavored milk in order to increase milk consumption while minimizing sugar intake. This review will address adult and children perception of flavored milk as well as its nutrition, regulations in school meal programs, and challenges. 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.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Drake, MaryAnne}, year={2015}, month={Apr}, pages={R665–R670} }
 @article{li_lopetcharat_drake_2014, title={Extrinsic Attributes That Influence Parents' Purchase of Chocolate Milk for Their Children}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12515}, abstractNote={AbstractThe consumption of milk is essential for children's heath; and flavored milk, especially chocolate milk, is often purchased to increase children's milk consumption. However, the sugar content of chocolate milk has raised health concerns. As such, it is important to understand chocolate milk extrinsic attributes that influence parents’ purchase decisions when they are purchasing chocolate milk for their children. The objective of this study was to determine the key extrinsic attributes for parents when they purchase chocolate milk for their children. An online survey with a conjoint analysis design, emotions questions, and Kano questionnaire that focused on chocolate milk was conducted targeting parents. Three hundred and twelve parents participated in the survey. Parents reported positive emotions including good, good natured, happy, loving, and satisfied when purchasing chocolate milk for their kids. Three segments of parents were identified with subtle but distinct differences in their key preferences for chocolate milk attributes for their children. Type of sweetener was the primary driver of choice for purchasing chocolate milk for children followed by fat content. Among sweetener types, natural noncaloric/nonnutritive sweeteners or sucrose were preferred over artificial sweeteners, and reduced fat was preferred over full fat or skim milk. Kano results revealed that reduced fat and sugar with an all natural label and added vitamins, minerals, and protein were attractive to the majority of parents when purchasing chocolate milk for their kids.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Lopetcharat, Kannapon and Drake, MaryAnne}, year={2014}, month={Jul}, pages={S1407–S1415} }
 @article{li_lopetcharat_qiu_drake_2015, title={Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8490}, abstractNote={Milk consumption by Americans has not met the standards of the Dietary Guidelines for Americans. Chocolate milk can improve milk consumption, especially by children, due to its color and taste. However, the high sugar content of chocolate milk is a cause for concern about its healthfulness, resulting in its removal from some school lunch programs. It is important to reduce the sugar content of chocolate milk and still maintain acceptability among consumers. It is also important to investigate other natural alternatives to sweetening. The objectives of this study were to identify the different sweetness intensity perceptions of sucrose in water and various dairy matrices, to identify the acceptable reduction in sweet taste for chocolate milk for both young adults (19-35 yr) and children (5-13 yr), and to determine if lactose hydrolysis is a viable alternative. Threshold and power function studies were used to determine the benchmark concentration of sucrose in chocolate milk. The acceptability of sugar reduction from the benchmark concentration for both young adults and children and the acceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with added lactose for young adults were evaluated. Acceptability results demonstrated that sugar reduction in chocolate milk is possible for both young adults and children as long as it does not exceed a 30% reduction (from 205 mM). Lactose hydrolysis of added lactose was used to achieve the sweetness of sucrose in chocolate milk but required >7.5% (wt/vol) added lactose, which contributed undesirable calories, indicating that lactose hydrolysis may be more suitable for other dairy beverages that require less added sugar. The findings of this study demonstrate consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Li, X. E. and Lopetcharat, K. and Qiu, Y. and Drake, M. A.}, year={2015}, month={Mar}, pages={1455–1466} }
 @article{li_campbell_fox_gerard_drake_2012, title={Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02749.x}, abstractNote={Abstract:  The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat‐separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at −20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or −20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat‐separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray‐dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey.Practical Application:  Optimization of whey bleaching conditions is important to reduce the negative effects of bleaching on the flavor of dried whey ingredients. This study established that liquid storage and whey composition are critical processing points that influence bleaching efficacy.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Campbell, Rachel E. and Fox, Aaron J. and Gerard, Patrick D. and Drake, MaryAnne}, year={2012}, month={Jul}, pages={C798–C804} }