Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

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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))
Dahl, J. F., Bouché, O., Schlangen, M., van der Goot, A. J. & Corredig, M., Mar 2025, In: Food Hydrocolloids. 160, 1, 1 p., 110889.
Research output: Contribution to journal › Comment/Letter to the editor › Academic