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Erratum | Open Access

Erratum to “Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG” [Food Science and Human Wellness 11 (2022) 1373-1383]

Lin Wanga,b, Ning Zhouc, Shengxuan Zhengc, Jie Pangc ( )
Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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The online version of the original article can be found at:
https://doi.org/10.1016/j.fshw.2022.04.037

Keywords

HydrogelCarboxymethyl konjac glucomannanGelatinTannic acidBiodegradationSustained release

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Food Science and Human Wellness
Volume 15 Issue 9,
September 2026
Article number: 9251343
DOI: 10.26599/FSHW.2026.9251343

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Cite this article:
Wang L, Zhou N, Zheng S, et al. Erratum to “Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG” [Food Science and Human Wellness 11 (2022) 1373-1383]. Food Science and Human Wellness, 2026, 15(9): 9251343. https://doi.org/10.26599/FSHW.2026.9251343

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Published: 26 October 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).