Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. <i>Foods</i> 2024, <i>13</i>, 2090
Teguh Santoso,
Thao M. Ho,
Geerththana Vinothsankar,
Kirsi Jouppila,
Tony Chen,
Adrian Owens,
Masoumeh Pourseyed Lazarjani,
Mustafa M. Farouk,
Michelle L. Colgrave,
Don Otter,
Rothman Kam,
Thao T. Le
Affiliations
Teguh Santoso
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
Thao M. Ho
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland
Geerththana Vinothsankar
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
Kirsi Jouppila
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland
Tony Chen
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
Adrian Owens
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
Masoumeh Pourseyed Lazarjani
School of Science, Auckland University of Technology, Auckland 1010, New Zealand
Mustafa M. Farouk
Food Technology and Processing, Smart Foods & Bioproducts, AgResearch Ltd., Grasslands Research Centre, Palmerston North 4440, New Zealand
Michelle L. Colgrave
CSIRO Agriculture and Food, 306 Carmody Rd., St. Lucia, QLD 4067, Australia
Don Otter
DEO Dairy Consulting, Marton 4787, New Zealand
Rothman Kam
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
Thao T. Le
AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand
