METHODS: This study analyzed 181,190 online reviews under Airbnb listings in Kuala Lumpur, Malaysia, using the structural topic model (STM).
RESULTS: This study identified 21 topics related to Airbnb service and product attributes.
DISCUSSION: The findings show that Airbnb users who stay at entire property are more concerned with the hedonic value of their stay, while those who stay at shared property are more concerned with the utilitarian value. The purposes of the host-guest interaction were also found to differ between these two types of Airbnb accommodations. Regarding the effect of listing prices on users' preferences, findings reveal that those staying at lower-priced rooms were more concerned about the convenience of exploring the surrounding area, while those who stayed at higher-priced rooms were more concerned about the surrounding environment and the interior facilities of the property.
RESULTS: The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties.
CONCLUSION: This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.