Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives by Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, Ene Viiard, Tiina Kriščiunaite

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Health, Environment or Taste? Using the Theory of Planned Behaviour to Predict Plant-Based Milk Consumption by Indita Dorina, Ava Nikpour, Barbara Mullan, Hannah Uren

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Attitudes toward milk alternatives and motives for (non-)consumption: an interview study with adolescents from Germany by Lena Szczepanski, Laura-Marie Bahlmann, Corinna Rötker, Annike Eylering, Florian Fiebelkorn

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Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties by Anastasiia A. Ushkalova, Ru Zhao, Yu Gu, Cuina Wang, Tiehua Zhang

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The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product by Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti

Subjects: “…dairy alternative…”
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Consumers’ capabilities, opportunities, and motivations to consume dairy and plant-based alternatives in a dairy-rich food culture by Sini Kuosmanen, Sami Koponen, Hanna Konttinen, Mari Niva

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