Corrigendum to “Design of metastable peanut protein–polyphenol complex particles for tunable flow, interfacial, and gelation properties” [Food Chem. 525 (2026) 150611]
- DOI
- 10.1016/j.foodchem.2026.151385
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151385,
title = {Corrigendum to “Design of metastable peanut protein–polyphenol complex particles for tunable flow, interfacial, and gelation properties” [Food Chem. 525 (2026) 150611]},
author = {Shishuai Cui and Shinuo Cao and Tianlong Xiao and Yichen Zheng and Fei Xiang and Lijuan Yu and Qiang Wang and Xiaojie Ma and Benu Adhikari and Aimin Shi},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151385},
url = {https://doi.org/10.1016/j.foodchem.2026.151385}
}RIS
TY - JOUR TI - Corrigendum to “Design of metastable peanut protein–polyphenol complex particles for tunable flow, interfacial, and gelation properties” [Food Chem. 525 (2026) 150611] AU - Shishuai Cui AU - Shinuo Cao AU - Tianlong Xiao AU - Yichen Zheng AU - Fei Xiang AU - Lijuan Yu AU - Qiang Wang AU - Xiaojie Ma AU - Benu Adhikari AU - Aimin Shi PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151385 UR - https://doi.org/10.1016/j.foodchem.2026.151385 ER -
APA
Cui, S., Cao, S., Xiao, T., Zheng, Y., Xiang, F., Yu, L., Wang, Q., Ma, X., Adhikari, B., & Shi, A. (2026). Corrigendum to “Design of metastable peanut protein–polyphenol complex particles for tunable flow, interfacial, and gelation properties” [Food Chem. 525 (2026) 150611]. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151385
Source records
- crossref · retrieved 2026-11-07T01:21:19.451Z