Mechanisms underlying the influence of “roe rubbing” and “salt mixing” on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins - Weijia Zhang; Jingqi Shen; Tianhong Liu; Chenghua Chen; Jinlin Wang; Fan Bai; Peng Xu; Ruichang Gao; Yuanhui Zhao; Xinxing Xu (Food Chemistry, 2025)