Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)

Jiang Jiang; Bo Zhu; Yuanfa Liu; Youling L. Xiong

doi:10.1021/jf501898m

Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)

Jiang Jiang
, Bo Zhu
, Yuanfa Liu
, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Comment/debate

17 Scopus citations

Original language	English
Pages (from-to)	4225
Number of pages	1
Journal	Journal of Agricultural and Food Chemistry
Volume	62
Issue number	18
DOIs	https://doi.org/10.1021/jf501898m
State	Published - May 7 2014

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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Jiang, J., Zhu, B., Liu, Y., & Xiong, Y. L. (2014). Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h). Journal of Agricultural and Food Chemistry, 62(18), 4225. https://doi.org/10.1021/jf501898m

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title = "Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)",

author = "Jiang Jiang and Bo Zhu and Yuanfa Liu and Xiong, \{Youling L.\}",

year = "2014",

month = may,

day = "7",

doi = "10.1021/jf501898m",

language = "English",

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Jiang, J, Zhu, B, Liu, Y & Xiong, YL 2014, 'Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)', Journal of Agricultural and Food Chemistry, vol. 62, no. 18, pp. 4225. https://doi.org/10.1021/jf501898m

Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h). / Jiang, Jiang; Zhu, Bo; Liu, Yuanfa et al.
In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 18, 07.05.2014, p. 4225.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Erratum

T2 - Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)

AU - Jiang, Jiang

AU - Zhu, Bo

AU - Liu, Yuanfa

AU - Xiong, Youling L.

PY - 2014/5/7

Y1 - 2014/5/7

UR - https://www.scopus.com/pages/publications/84900311890

UR - https://www.scopus.com/pages/publications/84900311890#tab=citedBy

U2 - 10.1021/jf501898m

DO - 10.1021/jf501898m

M3 - Comment/debate

AN - SCOPUS:84900311890

SN - 0021-8561

VL - 62

SP - 4225

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 18

ER -

Erratum: Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions (Journal of Agricultural and Food Chemistry (2014) 7:62 (1683-1691) DOI: 10.1021/jf405190h)

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