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Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

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inferredcites →https://doi.org/10.1016/j.foodres.2010.12.017openalex-snapshot

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Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

inferredcites →https://doi.org/10.1016/j.foodres.2017.06.060openalex-snapshot

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Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels

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inferredcites →https://doi.org/10.1016/j.foodres.2019.108972openalex-snapshot

Health issues and technological aspects of plant-based alternative milk

inferredcites →https://doi.org/10.1016/j.foodres.2020.108979openalex-snapshot

β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies

inferredcites →https://doi.org/10.1016/j.foodres.2020.108996openalex-snapshot

Protein digestion of different protein sources using the INFOGEST static digestion model

inferredcites →https://doi.org/10.1016/j.foodres.2020.109204openalex-snapshot

Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion

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Measurement and interpretation of electrokinetic phenomena

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In vitro digestion kinetics and bioaccessibility of starch in cereal food products

inferredcites →https://doi.org/10.1016/j.jff.2020.103975openalex-snapshot

Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.04.011openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.lwt.2019.05.008openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.lwt.2019.108792openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2019.03.005openalex-snapshot

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Characterization of nanomaterials in food by electron microscopy

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Theoretical prediction of emulsion color

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Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

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Introduction to Optical Microscopy

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Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

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New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

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INFOGEST static in vitro simulation of gastrointestinal food digestion

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In situ hard X-ray microscopy of self-assembly in colloidal suspensions

inferredcites →https://doi.org/10.1039/c9fo00752kopenalex-snapshot

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inferredcites →https://doi.org/10.1039/c9fo02097gopenalex-snapshot

Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release

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Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

inferredcites →https://doi.org/10.1080/10408398.2017.1315362openalex-snapshot

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

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Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

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Preference Mapping of Soymilk with Different U.S. Consumers

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NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

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Raman Imaging

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The Image Processing Handbook

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.1080/10408398.2022.2107997openalex-snapshot

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inferred← citeshttps://doi.org/10.1080/10408398.2023.2183381openalex-snapshot

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

inferred← citeshttps://doi.org/10.1080/10408398.2025.2544771openalex-snapshot

Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties

inferred← citeshttps://doi.org/10.1111/1471-0307.12934openalex-snapshot

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

inferred← citeshttps://doi.org/10.1111/1541-4337.13262openalex-snapshot

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

inferred← citeshttps://doi.org/10.1146/annurev-food-072023-034414openalex-snapshot

Next-Generation Plant-Based Foods: Challenges and Opportunities

inferred← citeshttps://doi.org/10.1177/23197145211042429openalex-snapshot

Critical Success Factors affecting the Restaurant Industry: Insights from Restaurant Managers

inferred← citeshttps://doi.org/10.15237/gida.gd23114openalex-snapshot

VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ

inferred← citeshttps://doi.org/10.2738/engb.2026.0007openalex-snapshot

Pickering Multiphase Materials Enabled by Plant-Based Particles: Stabilization Mechanisms and Template-Directed Architectures

inferred← citeshttps://doi.org/10.3389/frfst.2025.1593870openalex-snapshot

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

inferred← citeshttps://doi.org/10.3390/app14199150openalex-snapshot

Physicochemical Properties and Nutritional Relevance of Rice Beverages Available on the Market

inferred← citeshttps://doi.org/10.3390/app16115376openalex-snapshot

Chemical and Sensory Evaluation of Commercial Oat Beverages with Emphasis on Their Lipid Fraction

inferred← citeshttps://doi.org/10.3390/beverages11060171openalex-snapshot

Can Plant-Based Milk Alternatives Fully Replicate UHT Cow Milk? A Review of Sensory and Physicochemical Attributes

inferred← citeshttps://doi.org/10.3390/foods10112848openalex-snapshot

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

inferred← citeshttps://doi.org/10.3390/foods11182883openalex-snapshot

Progress in the Application of Food-Grade Emulsions

inferred← citeshttps://doi.org/10.3390/foods12142805openalex-snapshot

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders

inferred← citeshttps://doi.org/10.3390/foods12173207openalex-snapshot

Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market

inferred← citeshttps://doi.org/10.3390/foods12213952openalex-snapshot

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

inferred← citeshttps://doi.org/10.3390/foods13040567openalex-snapshot

Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

inferred← citeshttps://doi.org/10.3390/foods13070984openalex-snapshot

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

inferred← citeshttps://doi.org/10.3390/foods14030514openalex-snapshot

Chickpea-Based Milk Analogue Stabilized by Transglutaminase

inferred← citeshttps://doi.org/10.3390/foods14091526openalex-snapshot

Will Australians Eat Alternative Proteins?

inferred← citeshttps://doi.org/10.3390/separations12100282openalex-snapshot

Phenolic Compounds in Plant-Based Milk Alternatives from the Greek Market

inferred← citeshttps://doi.org/10.5327/fst.00230openalex-snapshot

Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands

inferred← citeshttps://doi.org/10.5851/kosfa.2021.e64openalex-snapshot

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

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