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Correction: Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery
Ronggang
Liu
abcd,
Yu
Li
abcd,
Chengfu
Zhou
abcd and
Mingqian
Tan
*abcd
aAcademy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
bState Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
cNational Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
dCollaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China. E-mail: mqtan@dlpu.edu.cn
First published on 23rd April 2024
Abstract
Correction for ‘Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery’ by Ronggang Liu et al., Food Funct., 2023, 14, 4254–4266, https://doi.org/10.1039/D3FO00092C.
The authors regret that there were errors in Fig. 4C and Fig. 6B. In Fig. 4C, there were multiple errors for the coloured MRI images for particle concentrations of: 1% with oil fraction 0.7; 2% with oil fraction 0.6; 2% with oil fraction 0.7 and 2% with oil fraction 0.5. In Fig. 6B, the optical microscopy image of pH 9.5 was duplicated with the pH 4.5 image. The corrected Fig. 4 and 6 are shown below.
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| Fig. 1 Visual appearance of SP–CS complex-stabilized Pickering emulsions with different concentrations (1–3 wt%) and different oil fractions (φ = 0.5–0.7) after storage at 4 °C for (A) 1 day and (B) 28 days. (C) The MRI images, (D) low-field nuclear magnetic resonance decay curves measured by the Carr–Purcell–Meiboom–Gill (CPMG) sequence and (E) T2 relaxation time distribution of SP–CS complex-stabilized Pickering emulsions with different concentrations (1–3%) and oil fractions (φ = 0.5–0.7). | ||
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| Fig. 2 (A) Visual observation, (B) optical microscopy images and (C) the size distribution of Pickering emulsions stabilized by the SP–CS complex (c = 3 wt%, φ = 0.7) at different pH values (4.5–9.5) after 3 days of storage at 4 °C. | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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