Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix

Food Sci Biotechnol. 2023 Nov 1;33(5):1271. doi: 10.1007/s10068-023-01470-3. eCollection 2024 Apr.

Authors

KeunCheol Yoo¹, SeHyeok Kim¹, Mi-Ja Kim², Won Young Oh³, JaeHwan Lee¹

Affiliations

¹ Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu‑ro, Jangan‑gu, Suwon, Gyeonggi‑do 440‑746 Republic of Korea.
² Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.
³ College of Pharmacy, Dongduk Women's University, 60, Hwarang-ro 13-gil, Seongbuk-gu, Seoul, 02748 Republic of Korea.

PMID: 38440690
PMCID: PMC10908758 (available on 2024-11-01)
DOI: 10.1007/s10068-023-01470-3

Abstract

[This corrects the article DOI: 10.1007/s10068-023-01338-6.].

© The Korean Society of Food Science and Technology 2023.

Publication types

Published Erratum