Topic · Food Science · Agricultural and Biological Sciences

Sensory Analysis and Statistical Methods

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Bioengineering·Food Research InternationalPeer-reviewed·Jun 6, 2026
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The Meatball Matchup: Plant vs. Animal Proteins on Campus
Skyler R. St. Pierre, Aeneas O. Koosis, Nancy Ruonan Zhang, Ellen Kuhl A
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.
5 citationstop 1%
human·proteomics
·𝕏 Post·Bluesky