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This study aimed to examine in detail the underlying factors which affect visual texture perception based on existing sensory methodology. The visual properties of dairy dessert samples were manipulated via a full factorial design, with four factors, screened from a fractional design of eight factors. Fifteen assessors, trained solely in visual profiling based on the Quantitative Descriptive Analysis (QDA)1 method, analysed 16 formulations of mousse dessert products over ten visual texture attributes. The visual profile data were examined using analysis of variance (ANOVA), principal component analysis (PCA) and generalised Procrustes analysis (GPA) methods. ANOVA results showed that cream levels significantly affected all the visual textures (p < 0.05). It was also found that levels of blue colourant significantly affected the perception of creaminess (p < 0.05). The results suggest the possibilities of food formulators producing detectable variation in visual texture parameters which may subsequently affect quality perception in chilled dairy dessert products.

There is a paucity of knowledge on how visual sensory cues impact consumers’ purchase behaviour and their satisfaction, especially in Ramadhan street food bazaar context. This study aims to investigate the effect of Muslim consumer’s visual sensory cues on Ramadhan street food purchase behaviour and satisfaction.

This study surveyed 367 Malaysian Muslim consumers to depict their purchase behaviour and satisfaction based on visual sensory cues during their visit to the Ramadhan street food bazaar.

The findings show that visual sensory evaluations of texture and appearance influence Ramadhan street food bazaar customers’ purchase behaviour. Meanwhile, visual cues of texture and taste of the street bazaar food significantly influenced satisfaction.

The result offers practice guidelines for small food operators to enhance their product placement and display to encourage consumer purchase behaviour. The findings highlight the importance of visual cues in foodservice businesses and how they affect consumers’ desire to consume Ramadhan street bazaar’s food products.

Paying attention to food presentation would allow the sellers to obtain customers’ attention and purchase intention. Subsequently, it allows the Ramadhan street bazaar food sellers to be more competitive and effective in their business operation techniques and services, eventually impacting their survivability and sustainability.

Nowadays, most methods of illusion garment evaluation are based on the subjective evaluation of experienced practitioners, which consumes time and the results are too subjective to be accurate enough. It is necessary to explore a method that can quantify professional experience into objective indicators to evaluate the sensory comfort of the optical illusion skirt quickly and accurately. The purpose of this paper is to propose a method to objectively evaluate the sensory comfort of optical illusion skirt patterns by combining texture feature extraction and prediction model construction.

Firstly, 10 optical illusion sample skirts are produced, and 10 experimental images are collected for each sample skirt. Then a Likert five-level evaluation scale is designed to obtain the sensory comfort level of each skirt through the questionnaire survey. Synchronously, the coarseness, contrast, directionality, line-likeness, regularity and roughness of the sample image are calculated based on Tamura texture feature algorithm, and the mean, contrast and entropy are extracted of the image transformed by Gabor wavelet. Both are set as objective parameters. Two final indicators T1 and T2 are refined from the objective parameters previously obtained to construct the predictive model of the subjective comfort of the visual illusion skirt. The linear regression model and the MLP neural network model are constructed.

Results show that the accuracy of the linear regression model is 92%, and prediction accuracy of the MLP neural network model is 97.9%. It is feasible to use Tamura texture features, Gabor wavelet transform and MLP neural network methods to objectively predict the sensory comfort of visual illusion skirt images.

Compared with the existing uncertain and non-reproducible subjective evaluation of optical illusion clothing based on experienced experts. The main advantage of the authors' method is that this method can objectively obtain evaluation parameters, quickly and accurately obtain evaluation grades without repeated evaluation by experienced experts. It is a method of objectively quantifying the experience of experts.

The purpose of this paper is to discuss the relationship between bra's visual impression and bra parts, and then to explore the application of visual impression in bra design.

Firstly, 82 female undergraduates are asked to answered this questionnaire online, which is about the importance of parts in bra design. In the part of data analysis, the method of principal part analysis (PCA) are used to get the relationship between bra's parts, and reduce dimension of factors that influence bra design. After that, those group of features are further discussed from the perspective of visual design. Finally, design an application based on conclusion.

To get the influence features of bra appearance and improve the visual design effect, this paper matches the bra parts with visual features (color, texture, shape and space) and presents four main features of bra design: “color,” “visual texture,” “design shape” and “spatial expression” together with corresponding bra parts and technique of expression. Moreover, user interface in bra cloud customization is designed.

The conclusion, which shows the corresponding relationship between bra visual effect and its basic parts, has an important role in bra visual design. First, it can be useful for design idea with different technique of expression, which may supply a theoretical basis for design. Secondly, the combination of bra parts and visual features can be used to evaluate the appearance.

Discussing the bra visual impression based on bra's basic parts and visual features provides a theoretical method for bra design and its appearance evaluation.

This paper aims to explore the influence of a particular label surface texture, i.e. embossing, on consumer purchase intentions and willingness to pay. This paper further highlights the underlying mechanisms explaining this relationship by unveiling the mediating role of willingness to touch and perceived package uniqueness.

Based on the visual salience theory and the stimulus–organism–response (SOR) model, this paper tests mediations and serial mediations across two online experiments and evidence from a laboratory experiment.

Study 1 reveals perceived package uniqueness as the mediator, such that embossed elements on the label increase perceived uniqueness, hence leading to greater purchase intentions and willingness to pay. In addition, Study 2 replicates these results and goes further by demonstrating the positive effect of embossing on purchase intentions and willingness to pay through willingness to touch then perceived package uniqueness.

The findings provide insightful managerial implications by drawing attention to the importance of using embossed elements on packaging, particularly when companies seek to differentiate themselves from competitors by stimulating consumers to touch their product packaging and having them perceive their products as unique.

Using visual salience theory and the SOR model, this research is, to the best of the authors’ knowledge, the first to shed light on the effect of embossing as a visual element of the packaging design on willingness to touch the product (haptics) and perceived uniqueness, ultimately enhancing purchase intentions and willingness to pay.

This study aims to explore consumers' vicarious experience of touch, namely, mental simulation for touch, through product pictures as visual stimuli and the use of touch devices as motion stimuli in the context of online fashion shopping.

Participants were randomly exposed to one of the two texture conditions (weak vs strong tactile sensitivity). The responses from the participants who used a laptop as a non-touch device and a touch device were considered in the analysis. A total of 179 responses were analyzed with analysis of variance and the PROCESS procedure for path analysis using SPSS 20.0.

The interaction effects of tactile sensitivity and device types on mental simulation for touch were significant; seeing a less tactile-sensitive product facilitated a greater mental simulation for touch when using a touch device; however, seeing a tactile-sensitive product produced a similar mental simulation for touch, regardless of device types. Furthermore, browsing a less tactile-sensitive product using a touch device increased favorable product attitudes, fully mediated by mental simulation for touch.

This study contributes to the literature on online shopping behaviors of fashion consumers by showing the role of mental simulation for touch that is shaped by the tactile qualities of products and device types. Exploration of this topic can contribute significantly to online fashion retailers because studies on consumers' mental simulation for touch are limited.

Investigates the effects of ingredients and processing procedure on colour and appearance properties of chilled dairy dessert products, namely mousse. Chilled mousse products were formulated via a factorial design involving several ingredients and processing factors. Sixteen formulated dairy dessert mousses were presented to a trained sensory panel. A screening experiment was carried via a fractional factorial design involving eight factors at two levels. The effects were examined by means of graphical half normal plots using the software Design Ease (Stat‐Ease Inc., USA). Five factors were identified as being the more significant factors which were cream level (CRE), mix time (MIX), blue (BLU), yellow (YEL) and red (RED) colouring agent levels. A further full factorial formulation design was carried out involving four factors: CRE, MIX, BLU, RYR (ratio of red to yellow additive) in a series of sensory perception experiments. Results verified by multivariate analysis of variance (MANOVA) indicated that it was the level of cream and colouring agents that were the most significant factors (p<0.001) affecting colour and appearance aspects of chilled mousse.

This study aimed to design a user-participatory methodology to investigate the post-occupancy sustainability of reused historical buildings and to apply it to a case study.

This study was designed in four stages. In the first stage, the sustainability parameters and sub-parameters were determined in the reused historical buildings based on the literature. The second stage included a field study in which the current situation of the study area was analysed, and the users were reached using the survey technique. In the third stage, the data obtained from the user participation were analysed with importance performance analysis (IPA) and an IPA matrix was created. The fourth stage included an evaluation of the results of the analysis and the development of recommendations.

IPA is a supportive method for ensuring the sustainable use of historic buildings. According to the data obtained from the IPA, it was seen that the functional sustainability of the building was achieved to a great extent. At the same time, there were deficiencies in technical and environmental sustainability. In terms of aesthetic sustainability, it was observed that the importance and performance values given by the users were generally consistent with each other.

The originality of this study is that the performance of the reused historical buildings in the process of use was monitored with appropriate parameters, and a user-participated method was proposed that allows improvement suggestions to be developed in line with the results obtained.

This paper aims to investigate the influence of consumer reviews on the evaluation, post-experience, of products with a combination of sustainable, hedonic and utilitarian properties.

In the first instance, consumer reviews for organic and non-organic cosmetics posted on the French Web site beauté-test.com were analyzed. Second, a full-factorial two product types (organic and non-organic) × three reviews (positive, negative and no reviews) experiment was conducted. Sixty French women tested a beauty product and evaluated it on hedonic and utilitarian (ambiguous and non-ambiguous) properties. In a second experiment, 132 English-speaking students evaluated an herbal tea at home, along a full-factorial two product types (fair-trade and non-fair-trade) × three product properties (hedonic, utilitarian ambiguous and utilitarian non-ambiguous) × two reviews (negative review and no review) between-subject design.

First, consumers are significantly less influenced by reviews for hedonic products compared to utilitarian products. In particular, they rely on reviews when evaluating utilitarian ambiguous properties (e.g. anti-aging properties) which they find difficult to judge on their own. Second, consumers are more resistant to the persuasive effect of reviews when the product focus is on sustainable (organic or fair-trade) credentials, in particular when judging ambiguous properties.

This paper explores a topic neglected in the literature so far: the moderating role of product properties and sustainability, in particular, on consumers’ responses to persuasion and consumer reviews in the context of this paper. Its originality lies in the demonstration that consumers learn through product testing for hedonic and utilitarian unambiguous product properties and through consumer reviews for utilitarian ambiguous product properties. Additionally, it highlights the resistance of sustainable products (organic and fair-trade in this research) to negative product reviews.

The purpose of this research was to investigate the effect of three virtual fashion stores using product display methods dominant by colour, visual texture and style coordination on consumers' retailer interest, retail pleasure, perception of merchandise quality, patronage intention, and purchase behaviour to provide empirically tested, actionable product display methods to visual merchandising researchers and practitioners.

The authors used mixed methods for this exploratory study, combining experimental and focus group methods to gather data. For the experiment, data were collected via a between-subjects design reflecting manipulation of three variables (i.e. colour, style coordination, visual texture). After the experiment, participants completed a self-administered online questionnaire. A segment of the participants also participated in focus group discussions of the virtual stores.

Participants who shopped in the style coordination store spent significantly more money than those who shopped in colour or visual texture stores. Participants who shopped in the colour store experienced significantly more retail pleasure and showed significantly higher patronage intention than those who shopped in the visual texture and style coordination stores; and they showed more retailer interest than subjects in the visual texture store. Retail pleasure and interest were found to mediate the link between methods of product display and patronage intention. Participants' fashion involvement moderated the relationship between fashion product display methods and retail interest.

This research is one of the first to create three virtual stores featuring product display methods dominant by colour, visual texture, and style coordination using 3D technology – a Mockshop software package. The effect of these different display methods on shoppers' reactions and responses was tested, which provided actionable results for visual merchandising practitioners, not only in the physical but also in the virtual store environment.