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CO₂ induced changes in saliva: Effects on biochemical properties, emulsifying and foaming behavior, and dynamic

Amir Bouallegue1, Tian Ma2, Yanyun Cao3

  • 1Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Sensory Science Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Food Chemistry
|June 30, 2026
PubMed

Keywords:
Carbon dioxideEmulsion stabilityOral food processingSalivaSourness perception

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