Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.

Food Chem X · 2025 · PMC12336675 · PMID 40791883

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a decreasing trendno p-value reported

As the strain increased beyond the LVR, G' showed a decreasing trend, and G" gradually became predominant, indicating the transition of the structure from elastic-dominant to viscous-dominant behavior.

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