Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916]
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Ultrasonics Sonochemistry |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725000057 |
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| author | An-Qi Bi Xian-Bing Xu Yu Guo Ming Du Cui-Ping Yu Chao Wu |
| author_facet | An-Qi Bi Xian-Bing Xu Yu Guo Ming Du Cui-Ping Yu Chao Wu |
| author_sort | An-Qi Bi |
| collection | DOAJ |
| format | Article |
| id | doaj-art-c94a013445584e5f9f74bf596636053d |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-c94a013445584e5f9f74bf596636053d2025-02-01T04:11:37ZengElsevierUltrasonics Sonochemistry1350-41772025-02-01113107226Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916]An-Qi Bi0Xian-Bing Xu1Yu Guo2Ming Du3Cui-Ping Yu4Chao Wu5School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR ChinaSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Corresponding author at: No. 1 Qinggongyuan, Ganjingzi District, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, PR ChinaSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR ChinaSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR ChinaSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR Chinahttp://www.sciencedirect.com/science/article/pii/S1350417725000057 |
| spellingShingle | An-Qi Bi Xian-Bing Xu Yu Guo Ming Du Cui-Ping Yu Chao Wu Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] Ultrasonics Sonochemistry |
| title | Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] |
| title_full | Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] |
| title_fullStr | Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] |
| title_full_unstemmed | Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] |
| title_short | Corrigendum to “Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions” [Ultrason. Sonochem. 64 (2020) 104916] |
| title_sort | corrigendum to ultrasound pre fractured casein and in situ formation of high internal phase emulsions ultrason sonochem 64 2020 104916 |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725000057 |
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