Corrigendum to “Construction of walnut protein/tea polyphenol/alginate complex for enhancing heat and gastrointestinal tolerance of lactic acid bacteria” [Food Hydrocolloids 149 (2024) 109523]

Food Hydrocolloids 2026 Open access

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Authors: Yinghui Li, Guanwen Liu, Ning Liao, Fengqin Xu, Juan Wang, Dongyan Shao, Chunmei Jiang, Junling Shi
DOI: 10.1016/j.foodhyd.2026.112430
Cited by: 0

Fields of Study & Subjects

Nuts composition and effects Proteins in Food Systems Polysaccharides Composition and Applications

Publication details

Journal / source
Food Hydrocolloids
Volume
174
Pages
112430–112430
Publication date
8 January 2026
Language
EN