Correction to “Protein Isolates Made in the Laboratory Versus the Factory: A Case Study With Mung Bean and Chickpea”

The original sentence on page 95 was:Lab CCPI had a large, narrow endotherm at 92.0C, and ChickP gave a wider, shallower endotherm from 70C to 100C with a major peak at 96.1C. The corrected sentence is:ChickP gave a wide, shallow endotherm from 70C to 100C with a major peak at 96.1C.It was not possible to obtain consistent DSC data for lab CPPI.

Publication Details

Journal
Sustainable Food Proteins
Published
2025-06-30
DOI
https://doi.org/10.1002/sfp2.70019
Primary Topic
Advanced Proteomics Techniques and Applications
Type
article
Field-Weighted Citation Impact
0.00
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article

Correction to “Protein Isolates Made in the Laboratory Versus the Factory: A Case Study With Mung Bean and Chickpea”

Sustainable Food Proteins
Advanced Proteomics Techniques and Applications
article

Correction to “Protein Isolates Made in the Laboratory Versus the Factory: A Case Study With Mung Bean and Chickpea”

article en

Abstract

The original sentence on page 95 was:Lab CCPI had a large, narrow endotherm at 92.0C, and ChickP gave a wider, shallower endotherm from 70C to 100C with a major peak at 96.1C. The corrected sentence is:ChickP gave a wide, shallow endotherm from 70C to 100C with a major peak at 96.1C.It was not possible to obtain consistent DSC data for lab CPPI.

Sustainable Food ProteinsVol. 3(3)
Zero hunger
Openalex Percentile: Top 86%
Advanced Proteomics Techniques and Applications
DOIOpen Access PDFOpenAlex
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Correction to “Protein Isolates Made in the Laboratory Versus the Factory: A Case Study With Mung Bean and Chickpea” · Sustainable Food Proteins (2025) | TGRS Research Map | TGRS