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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


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 GLVR 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 τy and flow point τf) of the MG-oleogels prepared in the starch pasting cell
Sample GLVR (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) × 100a 54.0 ± 3.7a n.a. n.a.
AC (1.36 ± 0.14) × 103b 11.9 ± 1.2b 2.0 ± 1.6a 8.5 ± 5.2a
ACS (3.65 ± 0.15) × 104c 3.0 ± 0.2c 22.3 ± 2.0b 74.2 ± 4.3b
SAC (6.41 ± 0.30) × 105d 13.9 ± 0.4b 20.0 ± 0.0b 59.5 ± 2.2c
MMACS (3.33 ± 0.10) × 105e 1.6 ± 0.2d 68.7 ± 6.7c 98.5 ± 9.7d


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 2018