The authors regret that Fig. 3 was inadvertently repeated in place of Fig. 4(b) during production. The correct form of Fig. 4(b) of the original paper is presented here. The authors confirm that this change does not affect the originality and importance of the scientific findings reported in the paper. The authors would like to apologize for any inconvenience caused.
. 2021 Mar 14;73:105504. doi: 10.1016/j.ultsonch.2021.105504
Corrigendum to “High-power sonication of soy proteins: Hydroxyl radicals and their effects on protein structure” [Ultrason. Sonochem. 64 (2020) 1050192]
Md Mahfuzur Rahman
a, Bibek Byanju
a, David Grewell
b, Buddhi P Lamsal
a,⁎
Md Mahfuzur Rahman
aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
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Bibek Byanju
aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
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David Grewell
bDepartment of Industrial and Manufacturing Engineering, North Dakota State University, Fargo, ND 58102, United States
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Buddhi P Lamsal
aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
Find articles by Buddhi P Lamsal
aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
bDepartment of Industrial and Manufacturing Engineering, North Dakota State University, Fargo, ND 58102, United States
⁎
Corresponding author at: 2312 Food Sciences Building, 536 Farm House Lane, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1057, United States. lamsal@iastate.edu
Collection date 2021 May.
© 2020 Elsevier B.V. All rights reserved.
PMCID: PMC7973376 PMID: 33725646
This corrects the article "High-power sonication of soy proteins: Hydroxyl radicals and their effects on protein structure." in volume 64 on page 105019.

