Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))

Han Du; Yichen Lin; Catherine Stanton; Davor Daniloski; Emanuele Zannini; R. Paul Ross; Song Miao

doi:10.1016/j.foostr.2024.100369

Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))

Han Du
, Yichen Lin
, Catherine Stanton
, Davor Daniloski
, Emanuele Zannini
, R. Paul Ross
, Song Miao

Teagasc - Irish Agriculture and Food Development Authority
Victoria University
Fujian Agriculture and Forestry University

Research output: Contribution to journal › Comment/Debate

Abstract

The authors regret the printed version of the above paper contained a spelling mistake where “SMATR” should be amended to “SMART” in the acknowledgement. The corrected version is as follows: SMART PROTEIN Project, European Union's Horizon 2020 Research and Innovation Program (No. 862957). The authors would like to apologise for any inconvenience caused.

Original language	English
Article number	100369
Journal	Food Structure
Volume	40
DOIs	https://doi.org/10.1016/j.foostr.2024.100369
Publication status	Published - Apr 2024

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Du, H., Lin, Y., Stanton, C., Daniloski, D., Zannini, E., Ross, R. P., & Miao, S. (2024). Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342)). Food Structure, 40, Article 100369. https://doi.org/10.1016/j.foostr.2024.100369

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title = "Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))",

abstract = "The authors regret the printed version of the above paper contained a spelling mistake where “SMATR” should be amended to “SMART” in the acknowledgement. The corrected version is as follows: SMART PROTEIN Project, European Union's Horizon 2020 Research and Innovation Program (No. 862957). The authors would like to apologise for any inconvenience caused.",

author = "Han Du and Yichen Lin and Catherine Stanton and Davor Daniloski and Emanuele Zannini and Ross, \{R. Paul\} and Song Miao",

note = "Publisher Copyright: {\textcopyright} 2024",

year = "2024",

month = apr,

doi = "10.1016/j.foostr.2024.100369",

language = "English",

volume = "40",

journal = "Food Structure",

issn = "2213-3291",

publisher = "Elsevier B.V.",

}

Du, H, Lin, Y, Stanton, C, Daniloski, D, Zannini, E , Ross, RP & Miao, S 2024, 'Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))', Food Structure, vol. 40, 100369. https://doi.org/10.1016/j.foostr.2024.100369

Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342)). / Du, Han; Lin, Yichen; Stanton, Catherine et al.
In: Food Structure, Vol. 40, 100369, 04.2024.

Research output: Contribution to journal › Comment/Debate

TY - JOUR

T1 - Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))

AU - Du, Han

AU - Lin, Yichen

AU - Stanton, Catherine

AU - Daniloski, Davor

AU - Zannini, Emanuele

AU - Ross, R. Paul

AU - Miao, Song

PY - 2024/4

Y1 - 2024/4

N2 - The authors regret the printed version of the above paper contained a spelling mistake where “SMATR” should be amended to “SMART” in the acknowledgement. The corrected version is as follows: SMART PROTEIN Project, European Union's Horizon 2020 Research and Innovation Program (No. 862957). The authors would like to apologise for any inconvenience caused.

AB - The authors regret the printed version of the above paper contained a spelling mistake where “SMATR” should be amended to “SMART” in the acknowledgement. The corrected version is as follows: SMART PROTEIN Project, European Union's Horizon 2020 Research and Innovation Program (No. 862957). The authors would like to apologise for any inconvenience caused.

UR - https://www.scopus.com/pages/publications/85187920530

U2 - 10.1016/j.foostr.2024.100369

DO - 10.1016/j.foostr.2024.100369

M3 - Comment/Debate

AN - SCOPUS:85187920530

SN - 2213-3291

VL - 40

JO - Food Structure

JF - Food Structure

M1 - 100369

ER -

Du H, Lin Y, Stanton C, Daniloski D, Zannini E , Ross RP et al. Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342)). Food Structure. 2024 Apr;40:100369. doi: 10.1016/j.foostr.2024.100369

Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] (Food Structure (2023) 37, (S2213329123000357), (10.1016/j.foostr.2023.100342))

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