勘误表:"通过多尺度方法探讨γ-赤藓醇对α-乳白蛋白或β-乳球蛋白负载的皮克林乳液凝胶稳定机制的作用" [Food Chemistry 457 (2024) 140096]。

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-10-30 Epub Date: 2024-07-14 DOI:10.1016/j.foodchem.2024.140368
Jinzhe Li, Qiuwan Jiang, Heyang Xu, Meng Li, Muhammad Altaf Hussain, Zhanmei Jiang, Juncai Hou
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Corrigendum to "Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches" [Food Chemistry 457 (2024) 140096].
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
期刊最新文献
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