Issue 6, 2016
From the journal:

Food & Function

Correction: Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

Timothy W. Yeung,a   Izlia J. Arroyo-Maya,a   David J. McClementsab  and  David A. Sela*acd  

* Corresponding authors

a Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
E-mail: davidsela@umass.edu
Tel: +1 413 545 1010

b Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia

c Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts, Amherst, MA 01003, USA

d Center for Microbiome Research, University of Massachusetts Medical School, Worcester, MA 01655, USA

Abstract

Correction for ‘Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads’ by Timothy W. Yeung et al., Food Funct., 2016, 7, 1797–1804.

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Article information

DOI
https://doi.org/10.1039/C6FO90021F
Article type
Correction
Submitted
12 May 2016
Accepted
12 May 2016
First published
03 Jun 2016
This article is Open Access
Creative Commons BY license

Food Funct., 2016,7, 2909-2909

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Correction: Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

T. W. Yeung, I. J. Arroyo-Maya, D. J. McClements and D. A. Sela, Food Funct., 2016, 7, 2909 DOI: 10.1039/C6FO90021F

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