Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

Duong, Yen Nhi; Kaur, Kirandeep; Konar, Sumit; Fahy, Brendan; Seung, David; Njobeh, Patrick Berka; Adebo, Oluwafemi Ayodeji; Oyeyinka, Samson Adeoye

doi:10.11002/fsp.2025.32.2.369

This corrects the article "Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch" ( Vol: 32, Issue: 1, Page: 38)

Food Sci. Preserv. 2025; 32(2):369-369

pISSN: 3022-5477, eISSN: 3022-5485

DOI: https://doi.org/10.11002/fsp.2025.32.2.369

Erratum

Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

Yen Nhi Duong¹

, Kirandeep Kaur¹

, Sumit Konar²

, Brendan Fahy³

, David Seung³

, Patrick Berka Njobeh⁴

, Oluwafemi Ayodeji Adebo⁵

, Samson Adeoye Oyeyinka¹^,⁵^,^*

Author Information & Copyright ▼

¹Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK

²School of Chemistry, Joseph Banks Laboratories, University of Lincoln, Green Lane, Lincoln LN6 7DL, UK

³John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK

⁴Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa

⁵Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa

^*Corresponding author Samson Adeoye Oyeyinka, Tel: +44-7977164601, E-mail: soyeyinka@lincoln.ac.uk

Citation: Duong YN, Kaur K, Konar S, Fahy B, Seung D, Njobeh PB, Adebo OA, Oyeyinka SA. Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch. Food Sci. Preserv., 32(2), 369 (2025)

Copyright © The Korean Society of Food Preservation. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 2025

We would like to correct one ORCID number of the article titled, “Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch” by Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Adeoye Oyeyinka, published in Food Sci. Preserv. V.32(1), p 38-49, Feb. 28, 2025. We apologize for any inconvenience caused to readers due to the error.

After correction

ORCID

Yen Nhi Duong (First author) https://orcid.org/0009-0004-6101-557X

Kirandeep Kaur https://orcid.org/0009-0007-2836-6951

Sumit Konar https://orcid.org/0000-0003-3156-6536

Brendan Fahy https://orcid.org/0000-0001-9344-1590

David Seung https://orcid.org/0000-0003-3905-3647

Patrick B. Njobeh https://orcid.org/0000-0001-5193-3650

Oluwafemi A. Adebo https://orcid.org/0000-0002-3757-5137

Samson Adeoye Oyeyinka (Corresponding author) https://orcid.org/0000-0002-5760-541X

References

Duong YN, Kaur K, Konar S, Fahy B, Seung D, Njobeh PB, Adebo OA, Oyeyinka SA. Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch. Food Sci Preserv. 32:38-49 2025;

Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

After correction

ORCID

References

Food Science and Preservation (FSP) reflected in Scopus