Issue 30, 2021, Issue in Progress
From the journal:

RSC Advances

Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers

Yeong-Sheng Lee,a   Rodrigo Tartéab  and  Nuria C. Acevedo*a  

* Corresponding authors

a Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
E-mail: nacevedo@iastate.edu
Tel: +1-515-294-5962

b Department of Animal Science, Iowa State University, Ames, IA, USA

Abstract

Correction for ‘Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers’ by Yeong-Sheng Lee et al., RSC Adv., 2021, 11, 16275–16284, DOI: 10.1039/D1RA01622A.

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Article information

DOI
https://doi.org/10.1039/D1RA90120F
Article type
Correction
Submitted
14 May 2021
Accepted
14 May 2021
First published
24 May 2021
This article is Open Access
Creative Commons BY license

RSC Adv., 2021,11, 18612-18612

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Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers

Y. Lee, R. Tarté and N. C. Acevedo, RSC Adv., 2021, 11, 18612 DOI: 10.1039/D1RA90120F

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