Avoid common mistakes on your manuscript.
Correction to: Food Biophysics
In this article the Acknowledgements section should have appeared as below.
Acknowledgements This IGF project AiF 20285 N of the FEI is/was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the Federal Ministry of Economic Affairs and Climate Action (BMWK), based on a resolution of the German Parliament. The authors would like to express appreciation to Vivien Schreiber for the excellent and precise work.
The original article has been corrected.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
About this article
Cite this article
Wettlaufer, T., Flöter, E. Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures. Food Biophysics 17, 360 (2022). https://doi.org/10.1007/s11483-022-09755-6
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-022-09755-6