Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382]
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002962 |
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| author | Lili Liu Beibei Shao Wanlin Yang Weiwei Cheng Yue Ding Feng Xiao |
| author_facet | Lili Liu Beibei Shao Wanlin Yang Weiwei Cheng Yue Ding Feng Xiao |
| author_sort | Lili Liu |
| collection | DOAJ |
| format | Article |
| id | doaj-art-b1e2cf71a12c40ab94e7bea7c86cebe5 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b1e2cf71a12c40ab94e7bea7c86cebe52025-08-20T01:49:59ZengElsevierFood Chemistry: X2590-15752025-04-012710244910.1016/j.fochx.2025.102449Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382]Lili Liu0Beibei Shao1Wanlin Yang2Weiwei Cheng3Yue Ding4Feng Xiao5College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, PR China; Corresponding author at: College of Food and Bioengineering, Henan University of Science and Technology, 471023, Luoyang, China.College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, PR ChinaSchool of instrument Science and Opto-Electronics Engineering, Beijing Information Science and Technology University, Beijing, 100192, PR ChinaCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, PR ChinaCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, PR ChinaCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center of Food Raw Materials, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, PR Chinahttp://www.sciencedirect.com/science/article/pii/S2590157525002962 |
| spellingShingle | Lili Liu Beibei Shao Wanlin Yang Weiwei Cheng Yue Ding Feng Xiao Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] Food Chemistry: X |
| title | Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] |
| title_full | Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] |
| title_fullStr | Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] |
| title_full_unstemmed | Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] |
| title_short | Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] |
| title_sort | corrigendum to regulation of corn starch on the properties of tremella polysaccharide egg white protein orange juice composite gel and its application in 3d printing food chemistry x 27 2025 102382 |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002962 |
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