Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Robbe Heymans; Iris Tavernier; Sabine Danthine; Tom Rimaux; Paul Van der Meeren; Koen Dewettinck

doi:10.1039/C8FO90023J

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DOI: 10.1039/C8FO90023J (Correction) Food Funct., 2018, 9, 4036-4036

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Robbe Heymans *^a, Iris Tavernier ^a, Sabine Danthine ^b, Tom Rimaux ^c, Paul Van der Meeren ^d and Koen Dewettinck ^a
^aLaboratory of Food Technology & Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Gent, Belgium. E-mail: Robbe.Heymans@Ugent.be; Tel: +32 9 264 61 98
^bDepartment of Food Science, University of Liège, 5030 Gembloux, Belgium
^cVandemoortele R&D Centre, Prins Albertlaan 79, 8870 Izegem, Belgium
^dParticle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium

Received 1st June 2018 , Accepted 1st June 2018

First published on 29th June 2018

Abstract

Correction for ‘Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties’ by Robbe Heymans et al., Food Funct., 2018, DOI: 10.1039/c8fo00536b.

The authors regret that the values of G′_LVR in Table 1 are shown incorrectly in the original manuscript. The values should be displayed with the final character superscript.

A corrected version of Table 1 has been presented below:

Table 1 Rheological properties (i.e. storage modulus in the linear visco-elastic region, phase angle in the linear visco-elastic region, yield point τ_y and flow point τ_f) of the MG-oleogels prepared in the starch pasting cell

Sample	G′_LVR (Pa)	Phase angle LVR (°)	τ _y (Pa)	τ _f (Pa)
n.a. = not applicable. Means within the same column with different letters are significantly different (P ≤ 0.05).
PAC	(2.01 ± 0.73) × 10^0a	54.0 ± 3.7^a	n.a.	n.a.
AC	(1.36 ± 0.14) × 10^3b	11.9 ± 1.2^b	2.0 ± 1.6^a	8.5 ± 5.2^a
ACS	(3.65 ± 0.15) × 10^4c	3.0 ± 0.2^c	22.3 ± 2.0^b	74.2 ± 4.3^b
SAC	(6.41 ± 0.30) × 10^5d	13.9 ± 0.4^b	20.0 ± 0.0^b	59.5 ± 2.2^c
MMACS	(3.33 ± 0.10) × 10^5e	1.6 ± 0.2^d	68.7 ± 6.7^c	98.5 ± 9.7^d

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