Corrigendum to "Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches" [Food Chemistry 457 (2024) 140096].

Food Chem

Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilizatio

Published: October 2024


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