Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. 2024, , 2090.
Teguh Santoso, Thao M Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani, Mustafa M Farouk, Michelle L Colgrave, Don Otter, Rothman Kam, Thao T Le
Author Information
Teguh Santoso: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand.
Thao M Ho: Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland. ORCID
Geerththana Vinothsankar: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand.
Kirsi Jouppila: Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland. ORCID
Tony Chen: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand.
Adrian Owens: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand.
Masoumeh Pourseyed Lazarjani: School of Science, Auckland University of Technology, Auckland 1010, New Zealand.
Mustafa M Farouk: Food Technology and Processing, Smart Foods & Bioproducts, AgResearch Ltd., Grasslands Research Centre, Palmerston North 4440, New Zealand.
Michelle L Colgrave: CSIRO Agriculture and Food, 306 Carmody Rd., St. Lucia, QLD 4067, Australia. ORCID
Don Otter: DEO Dairy Consulting, Marton 4787, New Zealand. ORCID
Rothman Kam: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand. ORCID
Thao T Le: AUT Centre for Future Foods, Auckland University of Technology, Auckland 1010, New Zealand. ORCID
