Open Access Article
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Expression of concern: Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins
Zakir Showkat Khan*ab,
Shubham Mandliyac,
Shweta Surid,
Seerat Bhindere,
Pintu Choudharyf,
Shreya Mandalg,
Narender Kumar Chandlah,
Koyel Kari,
Ömer Said Tokerj,
Slim Smaouik,
Mohmad Sayeed Bhatl,
Hari Niwas Mishrac,
Navdeep Singh Sodhia,
Bhavnita Dhillona and
Thameed Aijazm
aDepartment of Food Science Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India. E-mail: khanzakir204@gmail.com; khanzakir204@uumail.in; Tel: +91-6006081109
bDepartment of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, Uttarakhand, India
cAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
dAmity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201301, Uttar Pradesh, India
eDepartment of Biotechnology Engineering and Food Technology, Chandigarh University, Mohali 140413, Punjab, India
fDepartment of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Sector 13, HUDA, Bhiwani 127021, Haryana, India
gICAR-Indian Agricultural Research Institute, New Delhi 110012, India
hDepartment of Dairy Engineering, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141012, Punjab, India
iDepartment of Pharmaceutical Chemistry, BCDA College of Pharmacy & Technology, 78, Jessore Road (South), Hridaypur, Kolkata 700127, West Bengal, India
jDepartment of Food Engineering, Chemical and Metallurgical Engineering Faculty, Davutpaşa Campus, Yıldız Technical University, 34210 Esenler, İstanbul, Turkey
kLaboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax 3029, Tunisia
lDivision of Food Science and Technology, Sher-i-Kashmir University of Science and Technology, Shalimar, 190025, Srinagar, J&K, India
mDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama 192123, J&K, India
First published on 11th February 2025
Abstract
Expression of concern for ‘Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins’ by Zakir Showkat Khan et al., Sustainable Food Technol., 2024, Accepted Manuscript, https://doi.org/10.1039/D4FB00193A.
The Royal Society of Chemistry is publishing this expression of concern in order to alert readers that concerns have been raised regarding the validity of the author details and the authorship of this paper. The Royal Society of Chemistry has asked the Guru Nanak Dev University and Uttaranchal University to investigate this matter. An expression of concern will continue to be associated with the article until a conclusive outcome is reached.
Anna Rulka
28th January 2025
Executive Editor, Sustainable Food Technology
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