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

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

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Bibliographic Details
Published in:Food and bioprocess technology 2019-12, Vol.12 (12), p.1980-1981
Main Authors: Liu, Yaowei, Zhang, Wenjin, Wang, Keyu, Bao, Yulong, Regenstein, Joe Mac, Zhou, Peng
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Correction
Emulsions
Fabrication
Food Science
Image processing
Rheological properties
Whey
Whey protein
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Online Access:Get full text
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Description
Summary:The original version of this article unfortunately contained some mistakes. The Fig. 7 was published with incomplete content due to incorrect image processing.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-019-02356-1