Djin Gie Liem

Associate Professor

Deakin University

Australia

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About

Djin Gie Liem is an Associate Professor at Deakin University in Australia. His research focuses on sensory science, food choices, and the sensory attributes of plant-based foods, as evidenced by his recent publications. He explores topics such as online consumer behavior and the impact of immersive environments on eating experiences. Professor Liem's work contributes to the understanding of consumer perceptions and sensory evaluation in food science.

Articles (13)

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2025

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2025

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2025

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2020

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2020

Collaborators (9)

Snehal Jadhav

Lecturer

Deakin University

AUSTRALIA

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Russell Keast

Professor

Deakin University

AUSTRALIA

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Dipendra Kumar Mahato

Deakin University

AUSTRALIA

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Brittany Johnson

Flinders University

AUSTRALIA

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Lucinda Bell

Flinders University

AUSTRALIA

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Andrew Costanzo

Lecturer

Deakin University

AUSTRALIA

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Shirani Gamlath

Lecturer

Deakin University

AUSTRALIA

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Catherine Georgina Russell

Senior Lecturer

Deakin University

AUSTRALIA

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Robert A. Shellie

AUSTRALIA

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Djin Gie Liem

Research Interests

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About

Articles (13)

Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics

The future of online or web-based research. Have you been BOTTED?

Impact of protein on sensory attributes and liking of plant-based Milk alternatives

Encouraging online consumers into making better food choices: The power of nature exposure on healthy food choices

Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study

Testing the validity of immersive eating environments against laboratory and real life settings

Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study

Identifying opportunities for strengthening advice to enhance vegetable liking in the early years of life: Qualitative consensus and triangulation methods

Assessment of the triangle test methodology for determining umami discrimination status

Dutch consumers’ perception of sustainable packaging for milk products, a qualitative and quantitative study

Consumer Acceptance of Brown and White Rice Varieties

Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Collaborators (9)

Snehal Jadhav

Russell Keast

Dipendra Kumar Mahato

Brittany Johnson

Lucinda Bell

Andrew Costanzo

Shirani Gamlath

Catherine Georgina Russell

Robert A. Shellie

Make your next move.