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This corrects the article "Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats" ( Vol: 41, Issue: 5, Page: 855)

Food Sci Anim ResourFood Sci Anim Resour 2023; 43(1):195-195

pISSN: 2636-0772, eISSN: 2636-0780

DOI: https://doi.org/10.5851/kosfa.2022.e78

ERRATUM

Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

Eun Woo Jeong1https://orcid.org/0000-0002-9883-9810, Gyu Ri Park1https://orcid.org/0000-0003-4121-6644, Jiyun Kim1https://orcid.org/0000-0002-6254-9002, So-Yul Yun2https://orcid.org/0000-0002-4064-5220, Jee-Young Imm2https://orcid.org/0000-0003-3152-7051, Hyeon Gyu Lee1,*https://orcid.org/0000-0002-9141-9469
Author Information & Copyright ▼
1Department of Food and Nutrition, Hanyang University, Seoul 04763, Korea
2Department of Foods and Nutrition, Kookmin University, Seoul 02707, Korea
*Corresponding author: Hyeon Gyu Lee, Department of Food and Nutrition, Hanyang University, Seoul 04763, Korea, Tel: +82-2-2220-1201, Fax: +82-2-2292-1226, E-mail: hyeonlee@hanyang.ac.kr

© Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jan 01, 2023

Erratum

In the published article “Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats. Food Sci Anim Resour 41:855-868 (https://doi.org/10.5851/kosfa.2021.e42).” the acknowledgements have to be modified. The editorial office will report that this amendment is made at the request of the author.

Acknowledgements

This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (119017-3).

References

1.

Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. 2021; Effect of modified casein to whey protein ratio on dispersion stability, protein quality and body composition in rats. Food Sci Anim Resour. 41:855-868

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