{"title":"对“酪蛋白酸钠/单宁酸/琥珀酸辛烯基淀粉复合物部分取代蛋清蛋白：蛋糕和冰淇淋的理化性质研究”的修正。","authors":"","doi":"10.1111/jtxs.70005","DOIUrl":null,"url":null,"abstract":"<p>Zhou, X., Y. Jiang, M. Youssef, Y. Teng, J. Li, B. Li, and F. Zhan. 2024. “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.” <i>Journal of Texture Studies</i> 55: e12870. https://doi.org/10.1111/jtxs.12870.</p><p>In the originally published version, the order of authors and institutions were incorrect. The correct order appears below. The online version of this article has been corrected accordingly.</p><p>We apologize for this error.</p><p>Fuchao Zhan<sup>1</sup>, Xiaorui Zhou<sup>2</sup>, Ying Jiang<sup>2</sup>, Mahmoud Youssef<sup>2,3</sup>, Yongxin Teng<sup>4</sup>, Jing Li<sup>2</sup>, Bin Li<sup>2</sup></p><p><sup>1</sup>College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China</p><p><sup>2</sup>College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China</p><p><sup>3</sup>Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt</p><p><sup>4</sup>School of Food Science and Engineering, South China University of Technology, Guangzhou, China</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70005","citationCount":"0","resultStr":"{\"title\":\"Correction to “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream”\",\"authors\":\"\",\"doi\":\"10.1111/jtxs.70005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Zhou, X., Y. Jiang, M. Youssef, Y. Teng, J. Li, B. Li, and F. Zhan. 2024. “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.” <i>Journal of Texture Studies</i> 55: e12870. https://doi.org/10.1111/jtxs.12870.</p><p>In the originally published version, the order of authors and institutions were incorrect. The correct order appears below. The online version of this article has been corrected accordingly.</p><p>We apologize for this error.</p><p>Fuchao Zhan<sup>1</sup>, Xiaorui Zhou<sup>2</sup>, Ying Jiang<sup>2</sup>, Mahmoud Youssef<sup>2,3</sup>, Yongxin Teng<sup>4</sup>, Jing Li<sup>2</sup>, Bin Li<sup>2</sup></p><p><sup>1</sup>College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China</p><p><sup>2</sup>College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China</p><p><sup>3</sup>Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt</p><p><sup>4</sup>School of Food Science and Engineering, South China University of Technology, Guangzhou, China</p>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"56 1\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-01-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70005\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70005\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70005","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Correction to “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream”
Zhou, X., Y. Jiang, M. Youssef, Y. Teng, J. Li, B. Li, and F. Zhan. 2024. “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.” Journal of Texture Studies 55: e12870. https://doi.org/10.1111/jtxs.12870.
In the originally published version, the order of authors and institutions were incorrect. The correct order appears below. The online version of this article has been corrected accordingly.
期刊介绍：
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
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