Wang QMIN-HSIUNG PANChiou Y.-SLi ZWei SYin XDing B.2022-12-142022-12-14202200236438https://www.scopus.com/inward/record.uri?eid=2-s2.0-85126518099&doi=10.1016%2fj.lwt.2022.113285&partnerID=40&md5=45505a0f6ddc70fb7dde742fbd38a565https://scholars.lib.ntu.edu.tw/handle/123456789/626032The 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]SDG2[SDGs]SDG3Corrigendum 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))corrigendum10.1016/j.lwt.2022.1132852-s2.0-85126518099