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
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.
A corrected version of Table 1 has been presented below:
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) × 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 |