Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)

Zhiyong Niu; Kexin Li; Yu Guo; Guohua Zhao; Kao Wu; Xinran Hou; Dongling Qiao; Fatang Jiang; Binjia Zhang; Fengwei Xie

doi:10.1016/j.foodhyd.2024.111031

Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)

Zhiyong Niu, Kexin Li, Yu Guo, Guohua Zhao, Kao Wu, Xinran Hou, Dongling Qiao, Fatang Jiang, Binjia Zhang, Fengwei Xie

Research output: Journal Publication › Comment/debate

Abstract

We deeply apologize for the mistake of writing 98.0 mL as 198.0 mL in the sample preparation method (section 2.2). We understand the significance of maintaining the integrity and accuracy of scientific publications, and we are fully committed to ensuring the correctness of our work. We apologize for this oversight and the additional work it may impose on the journal's editorial staff.

Original language	English
Article number	111031
Journal	Food Hydrocolloids
Volume	162
DOIs	https://doi.org/10.1016/j.foodhyd.2024.111031
Publication status	Published - May 2025
Externally published	Yes

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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Niu, Z., Li, K., Guo, Y., Zhao, G., Wu, K., Hou, X., Qiao, D., Jiang, F., Zhang, B., & Xie, F. (2025). Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392). Food Hydrocolloids, 162, Article 111031. https://doi.org/10.1016/j.foodhyd.2024.111031

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title = "Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)",

abstract = "We deeply apologize for the mistake of writing 98.0 mL as 198.0 mL in the sample preparation method (section 2.2). We understand the significance of maintaining the integrity and accuracy of scientific publications, and we are fully committed to ensuring the correctness of our work. We apologize for this oversight and the additional work it may impose on the journal's editorial staff.",

author = "Zhiyong Niu and Kexin Li and Yu Guo and Guohua Zhao and Kao Wu and Xinran Hou and Dongling Qiao and Fatang Jiang and Binjia Zhang and Fengwei Xie",

note = "Publisher Copyright: {\textcopyright} 2024 Elsevier Ltd",

year = "2025",

month = may,

doi = "10.1016/j.foodhyd.2024.111031",

language = "English",

volume = "162",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

Niu, Z, Li, K, Guo, Y, Zhao, G, Wu, K, Hou, X, Qiao, D, Jiang, F, Zhang, B & Xie, F 2025, 'Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)', Food Hydrocolloids, vol. 162, 111031. https://doi.org/10.1016/j.foodhyd.2024.111031

TY - JOUR

T1 - Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)

AU - Niu, Zhiyong

AU - Li, Kexin

AU - Guo, Yu

AU - Zhao, Guohua

AU - Wu, Kao

AU - Hou, Xinran

AU - Qiao, Dongling

AU - Jiang, Fatang

AU - Zhang, Binjia

AU - Xie, Fengwei

PY - 2025/5

Y1 - 2025/5

N2 - We deeply apologize for the mistake of writing 98.0 mL as 198.0 mL in the sample preparation method (section 2.2). We understand the significance of maintaining the integrity and accuracy of scientific publications, and we are fully committed to ensuring the correctness of our work. We apologize for this oversight and the additional work it may impose on the journal's editorial staff.

AB - We deeply apologize for the mistake of writing 98.0 mL as 198.0 mL in the sample preparation method (section 2.2). We understand the significance of maintaining the integrity and accuracy of scientific publications, and we are fully committed to ensuring the correctness of our work. We apologize for this oversight and the additional work it may impose on the journal's editorial staff.

UR - http://www.scopus.com/inward/record.url?scp=85213294472&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2024.111031

DO - 10.1016/j.foodhyd.2024.111031

M3 - Comment/debate

AN - SCOPUS:85213294472

SN - 0268-005X

VL - 162

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 111031

ER -

Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392](S0268005X24006660)(10.1016/j.foodhyd.2024.110392)

Abstract

ASJC Scopus subject areas

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