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CORRECTION article

Front. Sustain. Food Syst., 21 October 2025

Sec. Sustainable Food Processing

Volume 9 - 2025 | https://doi.org/10.3389/fsufs.2025.1702713

Correction: Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

This article is a correction to:

  1. Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

    1. Read original article
Rasha Hamed HusseinRasha Hamed Hussein1M. Abd ElgadirM. Abd Elgadir2Abdalbasit A. Mariod &#x;Abdalbasit A. Mariod1*†Ibrahim AlnughaymishiIbrahim Alnughaymishi2
  • 1Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Saudi Arabia
  • 2Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia

A Correction on
Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

by Hussein, R. H., Abd Elgadir, M., Mariod, A. A., and Alnughaymishi, I. (2025). Front. Sustain. Food Syst. 9:1614286. doi: 10.3389/fsufs.2025.1614286

Author Abdalbasit A. Mariod was erroneously assigned to affiliation Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish, Sudan. This affiliation has now been removed for author Abdalbasit A. Mariod.

The order of authors in the author list of the published paper was erroneously given as:

Abdalbasit A. Mariod1,2*, M. Abd Elgadir3, Rasha Hamid Hussein1, Ibrahim Alnughaymishi3

The correct author list reads:

Rasha Hamid Hussein1, M. Abd Elgadir2, Abdalbasit A. Mariod1*, Ibrahim Alnughaymishi2

The original version of this article has been updated.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: gelatin yield, ross chicken strain, gel viscosity, water holding capacity, sensory evaluation

Citation: Hussein RH, Abd Elgadir M, Mariod AA and Alnughaymishi I (2025) Correction: Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt. Front. Sustain. Food Syst. 9:1702713. doi: 10.3389/fsufs.2025.1702713

Received: 10 September 2025; Accepted: 29 September 2025;
Published: 21 October 2025.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2025 Hussein, Abd Elgadir, Mariod and Alnughaymishi. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Abdalbasit A. Mariod, YWFsbmFkaWZAdWouZWR1LnNh

†ORCID: Abdalbasit A. Mariod orcid.org/0000-0003-3237-7948

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.