Author Correction: Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps

Nat Food. 2020 Dec;1(12):820. doi: 10.1038/s43016-020-00204-6.

S Reyniers¹, N De Brier^{2

3}, N Ooms², S Matthijs⁴, A Piovesan⁵, P Verboven⁵, K Brijs², R G Gilbert^{6

7}, J A Delcour²

¹ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium. stijn.reyniers@kuleuven.be.
² Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
³ Belgian Red Cross, Mechelen, Belgium.
⁴ Kellogg Company, Mechelen, Belgium.
⁵ BIOSYST - MeBioS and LFoRCe, KU Leuven, Leuven, Belgium.
⁶ Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia.
⁷ Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, Jiangsu, China.

No abstract available

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