Corrigendum to "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" [Food Chem. 176 (2015) 115-122]

Affiliations

• ¹ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
• ² Faculty of Fisheries, Kagoshima University, 4-50-20 Shimoarata, Kagoshima 890-0056, Japan.
• ³ Lab of Aquatic Product Utilization, Kochi University, Kochi 783-8502, Japan.
• ⁴ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: chenshiguo210@163.com.