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Volume 14
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Correction to Foods 2022, 11(8), 1091.
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Correction

Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091

by
Daying Wu
1,
Liwei Yu
1,
Lei Guo
1,
Shiquan Li
1,
Xiaohua Yao
2,
Youhua Yao
2,
Xinyou Cao
3,
Kunlun Wu
2,* and
Xin Gao
1,*
1
State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China
2
State Key Laboratory of Plateau Ecology & Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining 810016, China
3
Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center for Wheat & Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture/Shandong Provincial Technology Innovation Center for Wheat, Jinan 250100, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(6), 1041; https://doi.org/10.3390/foods14061041
Submission received: 24 February 2025 / Accepted: 25 February 2025 / Published: 19 March 2025
Browse Figure
Versions Notes

Error in Figure

In the original publication [1], there was a mistake in Figure 2. The authors regret the mistake of misplacing the CLSM image of HLY in the place of that of BQ. The corrected version of Figure 2 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Wu, D.; Yu, L.; Guo, L.; Li, S.; Yao, X.; Yao, Y.; Cao, X.; Wu, K.; Gao, X. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. [Google Scholar] [CrossRef]
Foods 14 01041 g002
Figure 2. The gluten micro-structure of composite dough samples added with three highland barley varieties with different ratios: (A–E): JM-BQ; (F–J): JM-DLH; (K–O): JM-HLY. The samples stained with Rhodamine B and visualized by confocal laser scanning microscopy. Scale bar = 50 µm.
Figure 2. The gluten micro-structure of composite dough samples added with three highland barley varieties with different ratios: (A–E): JM-BQ; (F–J): JM-DLH; (K–O): JM-HLY. The samples stained with Rhodamine B and visualized by confocal laser scanning microscopy. Scale bar = 50 µm.
Foods 14 01041 g002
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MDPI and ACS Style

Wu, D.; Yu, L.; Guo, L.; Li, S.; Yao, X.; Yao, Y.; Cao, X.; Wu, K.; Gao, X. Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods 2025, 14, 1041. https://doi.org/10.3390/foods14061041

AMA Style

Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X. Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods. 2025; 14(6):1041. https://doi.org/10.3390/foods14061041

Chicago/Turabian Style

Wu, Daying, Liwei Yu, Lei Guo, Shiquan Li, Xiaohua Yao, Youhua Yao, Xinyou Cao, Kunlun Wu, and Xin Gao. 2025. "Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091" Foods 14, no. 6: 1041. https://doi.org/10.3390/foods14061041

APA Style

Wu, D., Yu, L., Guo, L., Li, S., Yao, X., Yao, Y., Cao, X., Wu, K., & Gao, X. (2025). Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods, 14(6), 1041. https://doi.org/10.3390/foods14061041

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