Corrigendum to "W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus" [Int. J. Biol. Macromol. 232C (2023) 123477]
Int J Biol Macromol. 2023 Jul 1;242(Pt 1):125047.
doi: 10.1016/j.ijbiomac.2023.125047.
Epub 2023 May 30.
1 Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, National Dairy Engineering Technology Research Center, Harbin 150028, China.
2 Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
3 Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
4 Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; Yili YiNuo Technology (Shanghai) Co., Ltd., Shanghai 200245, China.
5 Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, National Dairy Engineering Technology Research Center, Harbin 150028, China. Electronic address: [email protected].
6 Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China. Electronic address: [email protected].