Details der Publikation - Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

The original version of this article unfortunately contained some mistakes. The Fig. 7 was published with incomplete content due to incorrect image processing..

Medienart:	E-Artikel

Erscheinungsjahr:	2019
Erschienen:	2019

Enthalten in:	Zur Gesamtaufnahme - volume:12
Enthalten in:	Food and bioprocess technology - 12(2019), 12 vom: 05. Nov., Seite 1980-1981

Sprache:	Englisch

Beteiligte Personen:	Liu, Yaowei [VerfasserIn] Zhang, Wenjin [VerfasserIn] Wang, Keyu [VerfasserIn] Bao, Yulong [VerfasserIn] Regenstein, Joe Mac [VerfasserIn] Zhou, Peng [VerfasserIn]

Links:	Volltext [lizenzpflichtig]

BKL:	58.34$jLebensmitteltechnologie

Anmerkungen:	© Springer Science+Business Media, LLC, part of Springer Nature 2019

doi:	10.1007/s11947-019-02356-1

funding:
Förderinstitution / Projekttitel:

PPN (Katalog-ID):	OLC210310773X

Internformat


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912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
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912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
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912			\|a GBV_ILN_4112
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912			\|a GBV_ILN_4246
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
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912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4336
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Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

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