Corrigendum to "Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate" [Food Chem. 400 (2023) 134032]

Food Chem. 2025 Jun 21:145144. doi: 10.1016/j.foodchem.2025.145144. Online ahead of print.

Authors

Hong Zhang¹, Simin Tan¹, Hongmei Gan¹, Huajiang Zhang², Ning Xia³, Longwei Jiang¹, Haowei Ren¹, Xiaonan Zhang⁴

Affiliations

¹ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: hjthzhang@163.com.
³ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: xianing1981@126.com.
⁴ School of Life Science, Jiaying University, Meizhou 514015, China.

PMID: 40544103
DOI: 10.1016/j.foodchem.2025.145144

No abstract available

Publication types

Published Erratum