Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods 2024, 13, 2090

Foods. 2024 Nov 19;13(22):3679. doi: 10.3390/foods13223679.

Teguh Santoso^{1

2}, Thao M Ho^{3

4}, Geerththana Vinothsankar^{1

2}, Kirsi Jouppila³, Tony Chen^{1

2}, Adrian Owens^{1

2}, Masoumeh Pourseyed Lazarjani², Mustafa M Farouk⁵, Michelle L Colgrave^{6

7}, Don Otter⁸, Rothman Kam^{1

2}, Thao T Le^{1

2}

¹ AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand.
² School of Science, Auckland University of Technology, Auckland 1010, New Zealand.
³ Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland.
⁴ Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, 00014 Helsinki, Finland.
⁵ Food Technology and Processing, Smart Foods & Bioproducts, AgResearch Ltd., Grasslands Research Centre, Palmerston North 4440, New Zealand.
⁶ CSIRO Agriculture and Food, 306 Carmody Rd., St. Lucia, QLD 4067, Australia.
⁷ Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA 6027, Australia.
⁸ DEO Dairy Consulting, Marton 4787, New Zealand.

Abstract

In the original publication [...].