Corrigendum to “Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers” [International Journal of Biological Macromolecules 285 (2024), 128805]

International Journal of Biological Macromolecules 2026

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Authors: Siyuan Fei, Yu Li, Kangjing Liu, Haitao Wang, A.M. Abd EL-Aty, Mingqian Tan
DOI: 10.1016/j.ijbiomac.2026.150413
Cited by: 1

Fields of Study & Subjects

Dysphagia Assessment and Management Polysaccharides Composition and Applications Proteins in Food Systems

Publication details

Journal / source
International Journal of Biological Macromolecules
Publisher
Elsevier BV
Volume
352
Pages
150413–150413
Publication date
1 March 2026
Language
EN