Corrigendum to “Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers” [Food Hydrocolloids 160 110843] (Food Hydrocolloids (2025) 160(P2), (S0268005X24011172), (10.1016/j.foodhyd.2024.110843))

Julie Frost Dahl*, Oriane Bouché, Miek Schlangen, Atze Jan van der Goot, Milena Corredig*

*Corresponding author for this work

Research output: Contribution to journalComment/Letter to the editorAcademic

Abstract

The authors would like to enhance the clarity of a calculation presented in Eq. (1) Section 2.2 "Closed cavity rheometer": The conversion from shear rate to absolute strain (Absolute strain = Shear rate/Frequency) was calculated using a frequency of 1 Hz. The authors would like to apologise for any inconvenience caused.

Original languageEnglish
Article number110889
Number of pages1
JournalFood Hydrocolloids
Volume160
Issue number1
DOIs
Publication statusPublished - Mar 2025

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