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Food Science and Preservation
The Korean Society of Food Preservation
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 Duong1https://orcid.org/0009-0004-6101-557X, Kirandeep Kaur1https://orcid.org/0009-0007-2836-6951, Sumit Konar2https://orcid.org/0000-0003-3156-6536, Brendan Fahy3https://orcid.org/0000-0001-9344-1590, David Seung3https://orcid.org/0000-0003-3905-3647, Patrick Berka Njobeh4https://orcid.org/0000-0001-5193-3650, Oluwafemi Ayodeji Adebo5https://orcid.org/0000-0002-3757-5137, Samson Adeoye Oyeyinka1,5,*https://orcid.org/0000-0002-5760-541X
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

1.

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;