Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

• Linyu Nian,
• Linyu Nian,
• Ailing Cao,
• Ailing Cao,
• Jing Wang,
• Hongyu Tian,
• Yongguo Liu,
• Lingxiao Gong,
• Luyun Cai,
• Luyun Cai,
• Yanbo Wang

Affiliations

Linyu Nian

College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China

Linyu Nian

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Ailing Cao

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Ailing Cao

Hangzhou Customs District, Hangzhou, China

Jing Wang

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Hongyu Tian

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Yongguo Liu

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Lingxiao Gong

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Luyun Cai

College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China

Luyun Cai

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Yanbo Wang

College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China