Integrating SAOS, LAOS, and food tribology: Emerging frameworks for structure-function relationships and sensory prediction in food systems.
Food structure and its effect on deformation behaviour and sensory perception is still a challenge in food science. Small-Amplitude Oscillatory Shear (SAOS) is a common method for the determination of the linear viscoelastic properties and stability of food materials, but it is not applicable to large deformations, suc...