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]

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Bibliographic Details
Published in:Food hydrocolloids 2021-11, Vol.120, p.106526, Article 106526
Main Authors: Cao, Zhenyu, Liu, Zelong, Zhang, Huijuan, Wang, Jing, Ren, Shuncheng
Format: Article
Language:English
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ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2020.106526