Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558)

Avtar Singh; Rattikarn Boonchoosri; Akuleti Saikumar; Sajid Maqsood; Soottawat Benjakul

doi:10.1016/j.foodhyd.2025.111633

Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558)

Avtar Singh, Rattikarn Boonchoosri, Akuleti Saikumar, Sajid Maqsood, Soottawat Benjakul

Research output: Contribution to journal › Comment/debate › peer-review

Abstract

The publisher regrets Fig. 7 was mistakenly replaced with an outdated version during the final proofing stage.[Figure presented] The publisher would like to apologise for any inconvenience caused.

Original language	English
Article number	111633
Journal	Food Hydrocolloids
Volume	169
DOIs	https://doi.org/10.1016/j.foodhyd.2025.111633
Publication status	Published - Dec 2025

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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Singh, A., Boonchoosri, R., Saikumar, A., Maqsood, S., & Benjakul, S. (2025). Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558). Food Hydrocolloids, 169, Article 111633. https://doi.org/10.1016/j.foodhyd.2025.111633

Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558). / Singh, Avtar; Boonchoosri, Rattikarn; Saikumar, Akuleti et al.
In: Food Hydrocolloids, Vol. 169, 111633, 12.2025.

Research output: Contribution to journal › Comment/debate › peer-review

Singh, A, Boonchoosri, R, Saikumar, A, Maqsood, S & Benjakul, S 2025, 'Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558)', Food Hydrocolloids, vol. 169, 111633. https://doi.org/10.1016/j.foodhyd.2025.111633

Singh A, Boonchoosri R, Saikumar A, Maqsood S, Benjakul S. Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558). Food Hydrocolloids. 2025 Dec;169:111633. doi: 10.1016/j.foodhyd.2025.111633

Singh, Avtar ; Boonchoosri, Rattikarn ; Saikumar, Akuleti et al. / Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558). In: Food Hydrocolloids. 2025 ; Vol. 169.

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abstract = "The publisher regrets Fig. 7 was mistakenly replaced with an outdated version during the final proofing stage.[Figure presented] The publisher would like to apologise for any inconvenience caused.",

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Erratum to “Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs” [Food Hydrocolloids, 169, (2025) 111558](S0268005X25005181)(10.1016/j.foodhyd.2025.111558)

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