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DOI: 10.1039/C7FO90006F (Correction) Food Funct., 2017, 8, 888-888

Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception

Laura Laguna a, Grace Farrell a, Michael Bryant b, Ardian Morina b and Anwesha Sarkar *a
aFood Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK. E-mail: A.Sarkar@leeds.ac.uk
bSchool of Mechanical Engineering, University of Leeds, LS2 9JT, UK

Received 9th February 2017 , Accepted 9th February 2017

First published on 15th February 2017

Abstract

Correction for ‘Relating rheology and tribology of commercial dairy colloids to sensory perception’ by Laura Laguna, et al., Food Funct., 2017, DOI: 10.1039/c6fo01010e.

In the original article, Fig. 10 is displayed incorrectly. The correct figure and caption are as follows:
image file: c7fo90006f-f10.tif
Fig. 10 Traction coefficient dependence of cream cheese samples at variable speeds for full fat (■), low fat (image file: c7fo90006f-u1.tif), full fat + saliva (image file: c7fo90006f-u2.tif) and low fat + saliva (image file: c7fo90006f-u3.tif) cream cheese.

The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.

This journal is © The Royal Society of Chemistry 2017