Erpeng Wang
Biographic Data
| ID | 6461065 |
|---|---|
| NAME | Erpeng Wang |
| GIVEN NAMES | Erpeng |
| FAMILY NAME | Wang |
| SIGNATURE | WANG E |
| AFFILIATIONS | Nanjing Tech University |
| ORCID | 0000-0003-2701-3453 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 6 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Chinese consumers’ dish value
Purpose This paper aims to identify Chinese consumers’ dish value systems and investigate whether and to what extent their dish values vary by type of consumers. Design/methodology/approach We used a best–worst scaling (BWS) developed based on previous literature on food values and attributes of Chinese dishes to elicit Chinese consumers’ dish value structure. Then, we estimated each participant’s share of preferences for dish values and applied …
Chinese consumer preference for processed food quality attributes and the impact of trust in information sources
Purpose The purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers. Design/methodology/approach Data of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice…
Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder
Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder
Chinese consumer preference for processed food quality attributes and the impact of trust in information sources
Purpose The purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers. Design/methodology/approach Data of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice…
Chinese consumers’ dish value
Purpose This paper aims to identify Chinese consumers’ dish value systems and investigate whether and to what extent their dish values vary by type of consumers. Design/methodology/approach We used a best–worst scaling (BWS) developed based on previous literature on food values and attributes of Chinese dishes to elicit Chinese consumers’ dish value structure. Then, we estimated each participant’s share of preferences for dish values and applied …
Business (3 works) · Marketing (3 works) · Mathematics (3 works) · Statistics (3 works) · Advertising (2 works) · Economics (2 works) · Marketing (2 works) · Organic Food and Agriculture (2 works) · Certification (1 works) · Computer Science (1 works)