Corrigendum to “Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing” [International Journal of Biological Macromolecules, 295 (2025) 139562]
Year: 2025
Type: erratum
Language: en
Topic: Fungal Biology and Applications
Authors and affiliations:
raw_author_name: Pin Gong
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China. Electronic address: gongpin@sust.edu.cn
raw_author_name: Shan Yue
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Jie Wang
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Ke Xu
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Wenjuan Yang
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Nan Li
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Jing Wang
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Yanni Zhao
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China
raw_author_name: Fuxin Chen
raw_affiliation_strings: School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, 710054, China
raw_author_name: Yuxi Guo
raw_affiliation_strings: School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, 710021, China; Xi'an Key Laboratory of Precision Nutrition and Functional Product Innovation, Shaanxi University of Science and Technology, Xi'an, 710021, China. Electronic address: guoyuxi416@163.com