Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods 2024, 13, 2090

Foods (Nov 2024)

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

Abstract

In the original publication [...]