Corrigendum to “Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity” [Food Hydrocolloids 172 Part 2 (2026) 112062] - Mouhamed Fall; Khin Su Su Hlaing; Menglin Jiang; Genyi Zhang (Food Hydrocolloids, 2026)

Solid-state fermentation of waste bread by Aspergillus oryzae and Rhizopus oryzae: enzymatic hydrolysis and phenolic release - Miriam Dede Doku; Khin Su Su Hlaing; Mouhamed Fall; Steven Suryoprabowo; Yuliang Cheng; Hang Yu; Shaofeng Yuan; Yahui Guo; Weirong Yao (Waste Disposal & Sustainable Energy, 2026)

Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity - Mouhamed Fall; Khin Su Su Hlaing; Menglin Jiang; Genyi Zhang (Food Hydrocolloids, 2026)

Synergistic impact on postprandial glycemic response to whole grain fonio flour (Digitaria iburua) by its particle size and released phenolic compounds - Mouhamed Fall; Khin Su Su Hlaing; Menglin Jiang; Genyi Zhang (Journal of Cereal Science, 2025)

Comparative analysis, nutritional properties, and in-vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques - Khin Su Su Hlaing; Mouhamed Fall; Wenshui Xia; Dawei Yu; Nerissa Arviana Tristanto (Food Bioscience, 2024)