Corrigendum to “Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action” [Food Hydrocolloids 99 (2020) 105350]

Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Zhenyu Cao, Zelong Liu, Huijuan Zhang, Jing Wang, Shuncheng Ren

Source: Food Hydrocolloids - June 22, 2021 Category: Food Science Source Type: research