Open Access Article
This Open Access Article is licensed under a Creative Commons Attribution 3.0 Unported Licence
DOI: 10.1039/D1RA90120F
(Correction)
RSC Adv., 2021, 11, 18612-18612
Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers
Yeong-Sheng Leea,
Rodrigo Tartéab and
Nuria C. Acevedo*a
aDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA. E-mail: nacevedo@iastate.edu; Tel: +1-515-294-5962
bDepartment of Animal Science, Iowa State University, Ames, IA 50011, USA
Received
14th May 2021
, Accepted 14th May 2021
First published on 24th May 2021
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.
The authors regret that the affiliations for the second (Rodrigo Tarté) and corresponding author (Nuria C. Acevedo) were incorrectly shown in the original article.
The correct affiliations are given here.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
| This journal is © The Royal Society of Chemistry 2021 |