Corrigendum to “Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion” [Food Structure, Volume 45, 2025, 100448]

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-07-01 DOI:10.1016/j.foostr.2025.100454

Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang

引用次数: 0

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“不同大豆蛋白浓缩物对高水分挤压肉类类似物的结构潜力和挤压质量的影响”的更正[食品结构，第45卷，2025年，100448]

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.