Corrigendum to “Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties” [LWT - Food Sci. Technol. Vol 157 article number 113067] (LWT (2022) 157, (S0023643822000020), (10.1016/j.lwt.2022.113067))
Journal
LWT
Journal Volume
161
Date Issued
2022
Author(s)
Abstract
The authors regret that errors were introduced in Fig. 10 caption and the “Conclusions” of this paper. “a: The.” in Fig. 10 caption and the phrase “EAIs under different ratios were 0, 0.25:1, 0.5:1, 0.75:1 and 1:1 (g:g). b: The ESIs under different ratios were 0, 0.25:1, 0.5:1, 0.75:1 and 1:1 (g:g).” in Section 4 (4. Conclusions) are redundant, and they should be deleted. The authors would like to apologize for any inconvenience caused. © 2022 The Author(s)
SDGs
Type
corrigendum