Issue 9, 2024
From the journal:

Food & Function

Correction: Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery

Ronggang Liu,abcd   Yu Li,abcd   Chengfu Zhouabcd  and  Mingqian Tan*abcd  

* Corresponding authors

a Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China

b State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China

c National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China

d Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
E-mail: mqtan@dlpu.edu.cn

Abstract

Correction for ‘Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery’ by Ronggang Liu et al., Food Funct., 2023, 14, 4254–4266, https://doi.org/10.1039/D3FO00092C.

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Article information

DOI
https://doi.org/10.1039/D4FO90044H
Article type
Correction
Submitted
17 Apr 2024
Accepted
17 Apr 2024
First published
23 Apr 2024
This article is Open Access
Creative Commons BY license

Food Funct., 2024,15, 5178-5179

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Correction: Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery

R. Liu, Y. Li, C. Zhou and M. Tan, Food Funct., 2024, 15, 5178 DOI: 10.1039/D4FO90044H

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