Aeneas O Koosis

Distinct mechanical signatures of dairy and plant-based cheeses

The paper compares the mechanical properties of dairy and plant-based cheeses using various tests and consumer feedback, finding significant differences in texture and consumer preference.

Open-source benchmarking of dairy and dairy-free products

This study benchmarks sensory properties of dairy and dairy-free products across ten categories, finding significant gaps in mozzarella, Greek-style yogurt, and butter.

Texture Profile Analysis and Consumer Sensory Evaluation of Plant-Based and Conventional Breaded Shrimp

This study compares the textural properties and consumer acceptance of plant-based and conventional breaded shrimp, finding that plant-based shrimp are harder and chewier but receive comparable hedonic ratings.

The Burger Battle: The Future is Blended

This study evaluates consumer acceptance of different burger formulations by combining sensory evaluation and texture analysis, finding that moistness and meatiness are key factors influencing preference.

The Meatball Matchup: Plant vs. Animal Proteins on Campus

Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.