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Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

  • Yaowei Liu
  • Wenjin Zhang
  • Keyu Wang
  • Yulong Bao
  • Joe Mac Regenstein
  • Peng ZhouEmail author
Correction
  • 52 Downloads

Correction to: Food and Bioprocess Technology

  https://doi.org/10.1007/s11947-019-02344-5

The original version of this article unfortunately contained some mistakes. The Fig. 7 was published with incomplete content due to incorrect image processing.

With this, the correct Fig. 7 is hereby published.

Notes

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science & TechnologyJiangnan UniversityWuxiChina
  2. 2.International Joint Research Laboratory for Functional Dairy Protein IngredientsJiangnan UniversityWuxiChina
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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