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

doi:10.1016/j.foodhyd.2024.110889

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 journal › Comment/Letter to the editor › Academic

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 language	English
Article number	110889
Number of pages	1
Journal	Food Hydrocolloids
Volume	160
Issue number	1
DOIs	https://doi.org/10.1016/j.foodhyd.2024.110889
Publication status	Published - Mar 2025

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1 Article

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers
Dahl, J. F., Bouché, O., Schlangen, M., van der Goot, A. J. & Corredig, M., Mar 2025, In: Food Hydrocolloids. 160, 2, 110843.
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Dahl, J. F., Bouché, O., Schlangen, M., van der Goot, A. J., & Corredig, M. (2025). 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)). Food Hydrocolloids, 160(1), Article 110889. https://doi.org/10.1016/j.foodhyd.2024.110889

Dahl, Julie Frost ; Bouché, Oriane ; Schlangen, Miek et al. / 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)). In: Food Hydrocolloids. 2025 ; Vol. 160, No. 1.

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title = "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))",

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.",

author = "Dahl, \{Julie Frost\} and Oriane Bouch{\'e} and Miek Schlangen and \{van der Goot\}, \{Atze Jan\} and Milena Corredig",

year = "2025",

month = mar,

doi = "10.1016/j.foodhyd.2024.110889",

language = "English",

volume = "160",

journal = "Food Hydrocolloids",

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Dahl, JF, Bouché, O, Schlangen, M , van der Goot, AJ & Corredig, M 2025, '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))', Food Hydrocolloids, vol. 160, no. 1, 110889. https://doi.org/10.1016/j.foodhyd.2024.110889

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)). / Dahl, Julie Frost; Bouché, Oriane; Schlangen, Miek et al.
In: Food Hydrocolloids, Vol. 160, No. 1, 110889, 03.2025.

Research output: Contribution to journal › Comment/Letter to the editor › Academic

TY - JOUR

T1 - 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))

AU - Dahl, Julie Frost

AU - Bouché, Oriane

AU - Schlangen, Miek

AU - van der Goot, Atze Jan

AU - Corredig, Milena

PY - 2025/3

Y1 - 2025/3

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodhyd.2024.110889

DO - 10.1016/j.foodhyd.2024.110889

M3 - Comment/Letter to the editor

AN - SCOPUS:85210273715

SN - 0268-005X

VL - 160

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 1

M1 - 110889

ER -

Dahl JF, Bouché O, Schlangen M , van der Goot AJ, Corredig M. 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)). Food Hydrocolloids. 2025 Mar;160(1):110889. doi: 10.1016/j.foodhyd.2024.110889