Scoops of chocolate ice cream garnished with fresh mint leaves in a clear glass bowl.

Academic Consortium Publications for October 2025

Nothing says Indulgence like a chocolate-flavored dairy dessert with… what’s that you say? Hydrolyzed collagen? If you are thinking it sounds delicious but would prefer to wait until someone has studied this combination, then your waiting days are over thanks to Maria Eduarda Marques Soutelino, Bianca Cristina Rocha de Oliveira, Louise de Aguiar Sobral, Fábio Jorge de Vasconcellos Junior, Eliane Teixeira Mársico, Erick Almeida Esmerino, Adriano Gomes da Cruz, and Adriana Cristina de Oliveira Silva. Their paper, "Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert", which was recently published in Journal of Food Science, considered how different levels of hydrolyzed collagen affected the compositional, visual, rheological, and microstructural properties of the dessert. More hydrolyzed collagen tended to improve the functional profile, but using too much hydrolyzed collagen led to negative consumer responses. The sweet spot, figuratively and literally, incorporated 1 to 3% hydrolyzed collagen.

Avoiding Dairy: How Health Concerns Shape Consumer Choices

Authors:

Kaleigh Quick

Consumer Behavior Through Cachaça Labels With Sensory Claims: An Approach With Text Highlighting and Sensory Perceptions by Rate-All-That-Apply and Acceptance

Authors:

Maria Laura Silva Galdino, Katiúcia Alves Amorim, Luiz Guilherme Malaquias da Silva, Jessica Sousa Guimarães, Helena Cintra Benedetti, Ana Marta Guimarães Sátyro, João de Deus Souza Carneiro, Ana Carla Marques Pinheiro

Differential effects of sugar and fat reduction on consumer sensory perception

Authors:

Line Pedersen, Anne Sjørup Bertelsen, Nikoline Bach Hyldelund, Derek V. Byrne, Ulla Kidmose

Enhancing Wine Acidity Through Lactic and Succinic Acid-Producing Yeast Strains and Their Sensory Relevance

Authors:

Mirjam Felicitas Fischer

From visual bias to sensory redemption: Consumer perception of suboptimal fruits through the lens of expectation-disconfirmation theory

Authors:

Ana Giménez, Florencia Alcaire, Leticia Vidal, Lucía Antúnez, Joanna Lado, Maximiliano Dini, Gastón Ares

Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert

Authors:

Maria Eduarda Marques Soutelino, Bianca Cristina Rocha de Oliveira, Louise de Aguiar Sobral, Fábio Jorge de Vasconcellos Junior, Eliane Teixeira Mársico, Erick Almeida Esmerino, Adriano Gomes da Cruz, Adriana Cristina de Oliveira Silva

Nanocoating in Postharvest Management of Crops, Floriculture and Fruits

Authors:

Poorvaja Subramanian, Preethi Kathirvel

Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures

Authors:

Ricardo Uribe-Alvarez, Emily Crofton, Kieran Kilcawley, Iwona Skibinska, Caroline Coleman-Vaughan, Craig P. Murphy, Norah O'Shea