Dr QIAN YANG's Outputs (37)

It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla (2025)
Journal Article
McNeill, H., Ford, R., Fisk, I., Thibodeau, M., Liu, G., Doyennette, M., & Yang, Q. (2025). It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla. Science Talks, 100424. https://doi.org/10.1016/j.sctalk.2025.100424

The relationship between perceived sweetness intensity and temperature of food is complex. Previous research on the effect of temperature on sweetness perception primarily focused on single solutions. This study aimed to address the gap by using an i... Read More about It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla.

Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt (2024)
Journal Article
Ford, H., Thibodeau, M., Newton, L., Child, C., & Yang, Q. (2024). Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt. International Journal of Food Science and Technology, 59(11), 8490-8500. https://doi.org/10.1111/ijfs.17228

Precision fermented dairy (PFD) is a novel technology used to produce milk proteins that can be used to replicate conventional dairy (CD) products. With PFD products likely to be available soon in the United Kingdom, this study aimed to explore consu... Read More about Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt.

Development of a lexicon for the sensory description of edible insects commercially available in Australia (2024)
Journal Article
Bless, I., Bastian, S. E. P., Gould, J., Yang, Q., & Wilkinson, K. L. (2024). Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Research International, 190, Article 114574. https://doi.org/10.1016/j.foodres.2024.114574

Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible ins... Read More about Development of a lexicon for the sensory description of edible insects commercially available in Australia.

Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK (2024)
Journal Article
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E., & Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, Article 105208. https://doi.org/10.1016/j.foodqual.2024.105208

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need to transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is imp... Read More about Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK.

Improving immersive consumption contexts using virtual & mixed reality (2024)
Journal Article
Barker, I., Yang, Q., Flintham, M., Ankeny, R., & Ford, R. (2024). Improving immersive consumption contexts using virtual & mixed reality. Science Talks, 10, Article 100346. https://doi.org/10.1016/j.sctalk.2024.100346

Immersive technologies, such as Virtual Reality (VR), provide a great opportunity to create relevant contexts in consumer studies. However, challenges persist in consuming food and drink during immersion and ensuring effective data collection. This s... Read More about Improving immersive consumption contexts using virtual & mixed reality.

Methods for fungiform papillae assessment: A collaborative study among European research units (2023)
Journal Article
Piochi, M., Spinelli, S., Melis, M., Laureati, M., Feeney, E., Methven, L., Yang, Q., Monteleone, E., Torri, L., Ford, R., Pagliarini, E., Barbarossa, I. T., & Dinnella, C. (2024). Methods for fungiform papillae assessment: A collaborative study among European research units. Food Quality and Preference, 113, Article 105076. https://doi.org/10.1016/j.foodqual.2023.105076

Fungiform papillae (FP) are the anatomical structures dedicated to gustatory and somatosensory signal triggering. Whether the density of FP (FPD = FP/cm2) is associated with oral responsiveness is controversial, and the disparity in previous findings... Read More about Methods for fungiform papillae assessment: A collaborative study among European research units.

Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK (2023)
Journal Article
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E., Ford, R., & Yang, Q. (2023). Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK. Food Quality and Preference, 112, Article 105034. https://doi.org/10.1016/j.foodqual.2023.105034

The increasing global demand for meat causes additional environmental and food security issues. Adoption of a healthy and sustainable diet through the reduction of meat consumption may represent one approach to tackle these problems. An online survey... Read More about Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK.

The impact of varying key sensory attributes on consumer perception of beer body (2023)
Journal Article
Ivanova, N., Yang, Q., Bastian, S. E., Wilkinson, K. L., Johnson, T. E., & Ford, R. (2023). The impact of varying key sensory attributes on consumer perception of beer body. Food Quality and Preference, 112, Article 105004. https://doi.org/10.1016/j.foodqual.2023.105004

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have... Read More about The impact of varying key sensory attributes on consumer perception of beer body.

“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives (2023)
Journal Article
Ford, H., Gould, J., Danner, L., Bastian, S. E., & Yang, Q. (2023). “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives. Appetite, 190, Article 107025. https://doi.org/10.1016/j.appet.2023.107025

As the market for sustainable food continues to expand, there is a need to understand how consumers’ consumption habits and perceptions are changing. Targeting the younger populations is of interest as they arguably will shape the f... Read More about “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives.

Next-generation sensory and consumer science: data collection tools using digital technologies (2023)
Book Chapter
Ford, R., Ramsey, I., & Yang, Q. (2023). Next-generation sensory and consumer science: data collection tools using digital technologies. In Digital Sensory Science: Applications in New Product Development (229-248). Elsevier. https://doi.org/10.1016/B978-0-323-95225-5.00013-4

The digital technologies used in sensory and consumer science have changed considerably over the last few decades, such as software for sensory data capture, devices and software for physiological and emotional response measurement, the use of sensor... Read More about Next-generation sensory and consumer science: data collection tools using digital technologies.

Using correlation matrices to standardise sweet liking status classification (2022)
Journal Article
Kavaliauskaite, G., Thibodeau, M., Ford, R., & Yang, Q. (2023). Using correlation matrices to standardise sweet liking status classification. Food Quality and Preference, 104, Article 104759. https://doi.org/10.1016/j.foodqual.2022.104759

Distinct hedonic patterns of sweet taste liking have been widely recognised for more than half a century. Despite there being a growing consensus on the role of Sweet Liking Status (SLS) in food choice behaviour, current classification methods for th... Read More about Using correlation matrices to standardise sweet liking status classification.

The stability of self-reported emotional response and liking of beer in context (2022)
Journal Article
Nijman, M., Yang, Q., Hidrio, C., & Ford, R. (2022). The stability of self-reported emotional response and liking of beer in context. Food Quality and Preference, 100, Article 104603. https://doi.org/10.1016/j.foodqual.2022.104603

Collecting emotional response to products has been found to be more discriminating than liking alone, yet emotions are not static and are highly impacted by mood and our environment (or context). Therefore the question rises whether a consumer's emot... Read More about The stability of self-reported emotional response and liking of beer in context.

Improving simulated consumption context with virtual Reality: A focus on participant experience (2022)
Journal Article
Yang, Q., Nijman, M., Flintham, M., Tennent, P., Hidrio, C., & Ford, R. (2022). Improving simulated consumption context with virtual Reality: A focus on participant experience. Food Quality and Preference, 98, Article 104531. https://doi.org/10.1016/j.foodqual.2022.104531

Context can have a significant impact on liking, emotional response and product choice, and Virtual Reality (VR) is a promising tool to evoke realistic consumption contexts in a controlled testing environment. This study compared an innovative approa... Read More about Improving simulated consumption context with virtual Reality: A focus on participant experience.

The impact of time standardising TCATA by modality data on the multisensory profile of beer (2021)
Journal Article
Dietz, C., Yang, Q., & Ford, R. (2022). The impact of time standardising TCATA by modality data on the multisensory profile of beer. Food Quality and Preference, 98, Article 104506. https://doi.org/10.1016/j.foodqual.2021.104506

Temporal sensory profiles are increasingly assessed ‘by modality’ to investigate complex profiles and multisensory properties of foods and beverages. Panellists’ noise in temporal data caused by differences in oral and cognitive processing cannot ent... Read More about The impact of time standardising TCATA by modality data on the multisensory profile of beer.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article
Dietz, C., Cook, D., Yang, Q., Wilson, C., & Ford, R. (2022). A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Quality and Preference, 97, Article 104470. https://doi.org/10.1016/j.foodqual.2021.104470

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

Rare sugars: metabolic impacts and mechanisms of action: a scoping review (2021)
Journal Article
Smith, A., Avery, A., Ford, R., Yang, Q., Goux, A., Mukherjee, I., Neville, D. C., & Jethwa, P. (2022). Rare sugars: metabolic impacts and mechanisms of action: a scoping review. British Journal of Nutrition, 128(3), 389-406. https://doi.org/10.1017/S0007114521003524

Food manufacturers are under increasing pressure to limit the amount of free sugars in their products. Many have reformulated products to replace sucrose, glucose and fructose with alternative sweeteners, but some of these have been associated with a... Read More about Rare sugars: metabolic impacts and mechanisms of action: a scoping review.

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept (2021)
Journal Article
Ivanova, N., Yang, Q., Bastian, S. E., Wilkinson, K. L., & Ford, R. (2022). Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Quality and Preference, 98, Article 104383. https://doi.org/10.1016/j.foodqual.2021.104383

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of... Read More about Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept.

Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions (2021)
Presentation / Conference Contribution
Yang, N., Yang, Q., Zhao, J., Fan, X., Chen, J., & Fisk, I. (2021, May). Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. Presented at 16th Weurman Flavour Research Symposium, online

The mechanism on how capsaicin could affect salt release in the mouth and its saltiness perception was unknown. This is the first study designed to investigate the impact of capsaicin on salt release in the tongue and correlate with its perception du... Read More about Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, Article 100121. https://doi.org/10.1016/j.fochx.2021.100121

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., Foster, T., & Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.