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Correction: Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability
Lathika
Vaniyan
a,
Pallab Kumar
Borah
af,
Galina E.
Pavlovskaya
b,
Nick
Terrill
c,
Joshua E. S. J.
Reid
a,
Michael
Boehm
d,
Philippe
Prochasson
d,
Reed A.
Nicholson
d,
Stefan
Baier
de and
Gleb E.
Yakubov
*ag
aFood Materials Research Group, University of Nottingham, Sutton Bonington, LE12 5RD, UK
bSir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham NG7 2RD, UK
cDiamond Light Source, Harwell Science and Innovation Campus, Didcot OX11 0DE, UK
dMotif FoodWorks Inc., 27 Drydock Avenue, Boston, MA 02210, USA
eSchool of Chemical Engineering, University of Queensland, Brisbane, QLD 4072, Australia
fHeinz Maier-Leibnitz Zentrum, Technical University of Munich, Lichtenbergstraβe 1, 85748, Germany
gFood Biopolymers Laboratory, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. E-mail: G.Yakubov@Leeds.ac.uk
First published on 26th March 2025
Abstract
Correction for ‘Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability’ by Lathika Vaniyan et al., Soft Matter, 2025, https://doi.org/10.1039/d4sm00705k.
The authors regret an error in Fig. 4 in the original manuscript. The correct version of Fig. 4 is as shown below.
 | ||
| Fig. 1 (a) Normalised filament diameter as a function of time for crosslinking hydrogel with a total polymer concentration of 1 wt% and 20 mM EDC. Early filament thinning and breakage was observed in weakly crosslinked polymer while completely crosslinked polymers exhibited no filament formation. (b) Characteristic relaxation time (λE) from CaBER experiments as a function of crosslinking time obtained by fitting the exponential phase of CaBER data. Red dashed box is a visual guide to indicate the evidence of percolation threshold behaviour. Error bars represent n = 5. Fitted curves for extensional relaxation time, λE, are shown in Fig. S8. | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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