Corrigendum to “Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions” [Food Chem.: X 29 (2025) 102835]
Corrigendum to “Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions” [Food Chem.: X 29 (2025) 102835]
Panpan Tang, Zhiwei Liu, Chang Liu, Rana Muhammad Aadil et al.
Journal
Food Chemistry X
Topics
Proteins in Food Systems
article
Corrigendum to “Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions” [Food Chem.: X 29 (2025) 102835]
Panpan Tang, Zhiwei Liu, Chang Liu, Rana Muhammad Aadil, Najla AlMasoud, Xiu-Bin Liu, Jun-Hu Cheng, Taghrid S. Alomar
article en
Abstract
No abstract available for this paper.
Publication Tag
Food Chemistry XVol. 33
Institutions
Princess Nourah bint Abdulrahman University (SA), Foshan University (CN), Changsha University (CN), Hunan Agricultural University (CN), University of Agriculture Faisalabad (PK), South China University of Technology (CN)