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Correction: Effect of different calcium salts and methods for triggerisng gelation on the characteristics of microencapsulated Lactobacillus plantarum LIP-1
Wenjing Tian,
Jiaojiao Song,
Yali Wang,
Linfang Yue,
Junguo Wang*,
Tong Dan,
Bilige Menghe and
Heping Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China. E-mail: junguo379@aliyun.com; Fax: +86 04714300591
First published on 23rd September 2015
Abstract
Correction for ‘Effect of different calcium salts and methods for triggering gelation on the characteristics of microencapsulated Lactobacillus plantarum LIP-1’ by Wenjing Tian et al., RSC Adv., 2015, 5, 73352–73362.
The authors regret that funding details were omitted from the Acknowledgements section of the original article. The amended text for this section is presented below.
This study was supported financially by National Natural Science Foundation of China (Grant No. 31160315; Grant No. 31430066), Natural Science Foundation of Inner Mongolia (Grant No. 2015MS0306), the International S&T Cooperation Program of China (Beijing, China; ISTCP, 2014DFR 31150), Hi-Tech Research and Development Program of China (Beijing, China; 863 planning, 2011AA100902), Major Program of Science Technology of Inner Mongolia (Grant No. 20140125), The Western Light talent Cultivation Program of CAS and the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education PRC, Inner Mongolia Agricultural University. The authors gratefully acknowledge Dr Wang for scientific advice relating to measurements, microbiological testing and for technical assistance.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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