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Online trust is a key factor for successful online transactions. To some extent, online health consultation can be considered an online transaction. Owing to the unique physician–patient relationship, patients' choice of physicians within an online health consultation setting may not only be based on rational judgments but also considerably affected by their feelings. Hence, the purpose of this study was to explore which physicians' attributes affect patients' cognitive and affective trust in physicians, as well as how these two variables and their association affect patients' willingness to choose.

Based on the broad conceptual framework of online trust, this paper proposed a set of hypotheses that were tested through analyzing survey data using structural equation modeling techniques.

Results showed that physicians' ability had a significant positive influence on patients' cognitive trust in the physician; physicians' integrity and benevolence had a significant positive influence on patients' affective trust in the physician; cognitive and affective trust had a significant positive impact on patients' willingness to choose and there were significant positive interactions between affective and cognitive trust.

This study theoretically enriches the generic model of online trust. From the practical perspective, it will provide physicians working in online health consultation platforms and relevant practitioners with baseline information on the topic and advice for decision-making toward service enhancement and clientele improvements.

Health promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].

Sensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.

Sensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.

This innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

This study aims to propose resident-based brand equity models on green, creative and smart development themes through a multi-sample telephone survey on Hong Kong residents (n = 751).

This research adopted a quantitative approach with a round of questionnaire-based survey carried out anonymously on adult citizens who have stayed in Hong Kong for more than one year. Telephone survey was performed by a professional survey research centre with trained interviewers between May and July 2022.

The study identifies the magnitude of these city brand equity attributes and reconfigured their composition under separate samples of Hong Kong residents. The results reveal the relatively stronger brand equity for developing Hong Kong as a smart city brand compared with green and creative branding.

The research findings might carry a major limitation of varied interpretations and stereotypes of each city theme (green, creative and smart) by local residents. To minimize the expected bias, two core questions were added to provide respondents with information on each theme before the main survey questions. The questions’ wording was also simplified to ensure the constraint and inconsistency of layman effect.

The common attributes across the themes, including distinctiveness, uniqueness, confidence, positive image, liveability, long-term residence, feature familiarity and top-of-mind, indicate the most prominent aspects of brand equity formation and enhancement. Since urban sustainability does not follow a single path of strategies and infrastructure development, city brand process should also follow a selective approach, which clearly identifies a multiplicity of local interests that could create the best outcomes and the strongest brand equity for the city.

The factor allocation and regression analysis elucidate different configurations of the determining factors with a three-factor model for green city brand equity and two-factor models for the other ones. The findings encore some previous studies supporting the differentiation between common attributes and distinctive attributes, and the overlapping approach to unleash the strongest integration of attributes of brand equity.

Deepfake information poses more ethical risks than traditional disinformation in terms of fraud, slander, rumors and other malicious uses. However, owing to its high entertainment value, deepfake information with ethical risks has become popular. This study aims to understand the role of ethics and entertainment in the acceptance and regulation of deepfake information.

Mixed methods were used to qualitatively identify ethical concerns and quantitatively evaluate the influence of ethical concerns and perceived enjoyment on the ethical acceptability and social acceptance of deepfake information.

The authors confirmed that informed consent, privacy protection, traceability and non-deception had a significantly positive impact on ethical acceptability and indirectly influenced social acceptance, with privacy protection being the most sensitive. Perceived enjoyment impacts the social acceptance of deepfake information and significantly weakens the effect of ethical acceptability on social acceptance.

The ethical concerns affecting acceptance behavior identified in this study provide an entry point for the ethical regulation of deepfake information. The weakening effect of perceived enjoyment on ethics serves as a wake-up call for regulators to guard against pan-entertainment deepfake information.

In this age of extremely well-developed social media, it is necessary to detect any change in the corporate image of an enterprise immediately so as to take quick action to avoid the wide spread of a negative image. However, existing survey-based corporate image evaluation methods are costly, slow and static, and the results may quickly become outdated. User comments, news reports and we-media articles on the internet offer varied channels for enterprises to obtain public evaluations and feedback. The purpose of this study is to effectively use online information to timely and accurately measure enterprises’ corporate images.

A new corporate image evaluation method was built by first using a literature review to establish a corporate image evaluation index system. Next, an automatic text analysis of online public information was performed through a topic classification and sentiment analysis algorithm based on the dictionary. The accuracy of the topic classification and sentiment analysis algorithm is then calculated. Finally, three internet enterprises were chosen as cases, and their corporate image was evaluated.

The results show that the author’s corporate image evaluation method is effective.

First, in this study, a new corporate image evaluation index system is constructed. Second, a new corporate image evaluation method based on text mining is proposed that can support data-driven decision-making for managers with real-time corporate image evaluation results. Finally, this study improves the understanding of corporate image by generating business intelligence through online information. The findings provide researchers with specific and detailed suggestions that focus on the corporate image management of emerging internet enterprises.

Over the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties.

Sensory evaluation was carried out using nine-point hedonic and line scales and the ranking test amongst consumer panels (n = 150) to evaluate control, 2, 4 and 6% SC cookies. Preferred formulation and control cookies were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, calcium, sodium and potassium contents) and physical (texture profile and water activity [Aw]) analyses.

There was no significant difference (p < 0.05) in terms of overall acceptability and ranking scores between control and 2% SC cookies upon gender discrimination. Results indicated that incorporation of 2% SC into cookie caused significant enhancement (p < 0.05) of moisture, fat, ash, calcium and potassium contents but did not cause a significant effect on hardness, although loss of crispiness was observed after two weeks of storage at room temperature. This study showed that the 2% SC cookie did not diminish consumers' acceptance while increasing potassium content. Most notably, it can be declared as a source of calcium.

This original research features the incorporation of medicinal plant SC in the development of novel functional cookie and the results constitute unique findings pertaining to its nutritional contents. Remarkably, the findings of this research have contributed knowledge to existing literature as well as benefits food manufacturers in creating nutritious functional cookie to better meet the needs and expectations of consumers, healthcare providers, governmental organisations and consumer advocacy groups while maintaining health benefits without compromising consumers' acceptance.

In recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.

Sensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).

Evaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p < 0.05) higher overall acceptability (5.79 ± 1.94) compared to control. In addition to lower calorie content (36.52 kcal/100 ml), nutritional and technological properties of F3 [total dietary fibre content (4.03 ± 0.04 g/100 ml), viscosity (28 ± 6.93 cP), viable count (87.00 ± 4.00 × 106 CFU/ml S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p < 0.05) improved compared to control. Remarkably, the new formulation complied with nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. Hence, we conclude that 5% inulin improved nutritional and technological characteristic in synbiotic yogurt drink without compromising consumers' acceptance.

This novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.

This paper aims to reveal the factors patients consider when choosing a doctor for consultation on an online medical consultation (OMC) platform and how these factors influence doctors' consultation volumes.

In Study 1, influencing factors reflected as service features were identified by applying a feature extraction method to physician reviews, and the importance of each feature was determined based on word frequencies and the PageRank algorithm. Sentiment analysis was used to analyze patient satisfaction with each service feature. In Study 2, regression models were used to analyze the relationships between the service features obtained from Study 1 and the doctor's consultation volume.

The study identified 14 service features of patients' concerns and found that patients mostly care about features such as trust, phraseology, overall service experience, word of mouth and personality traits, all of which describe a doctor's soft skills. These service features affect patients' trust in doctors, which, in turn, affects doctors' consultation volumes.

This research is important as it informs doctors about the features they should improve, to increase their consultation volume on OMC platforms. Furthermore, it not only enriches current trust-related research in the field of OMC, which has a certain reference significance for subsequent research on establishing trust in online doctor–patient relationships, but it also provides a reference for research concerning the antecedents of trust in general.

Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink.

Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined.

Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement.

Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.