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Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion

Sofia Melchior a, Marilena Marino *a, Francesca D'Este b, Nadia Innocente a, Maria Cristina Nicoli a and Sonia Calligaris a
aDipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy. E-mail: marilena.marino@uniud.it
bDipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy

Received 21st December 2020 , Accepted 21st December 2020

First published on 12th January 2021


Abstract

Correction for ‘Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion’ by Sofia Melchior et al., Food Funct., 2021, DOI: 10.1039/D0FO01788D.


The authors regret that the images in Table 2 depicting the visual appearance of the samples were incorrect in the original article. The correct version of Table 2 is given below.
Table 2 Visual appearance, micrographs under normal and polarized light, and pH of binary (B-water and B-milk) and ternary (T-water, T-milk) systems
System Visual appearance Micrograph under normal light Micrograph under polarized light pH
B-water image file: d0fo90063j-u1.tif image file: d0fo90063j-u2.tif image file: d0fo90063j-u3.tif 5.49 ± 0.01
B-milk image file: d0fo90063j-u4.tif image file: d0fo90063j-u5.tif image file: d0fo90063j-u6.tif 5.51 ± 0.01
T-water image file: d0fo90063j-u7.tif image file: d0fo90063j-u8.tif image file: d0fo90063j-u9.tif 5.19 ± 0.01
T-milk image file: d0fo90063j-u10.tif image file: d0fo90063j-u11.tif image file: d0fo90063j-u12.tif 5.57 ± 0.02


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


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