{"title":"Corrigendum to “Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate” [Food Chem. 469 (2025) 142620]","authors":"Kaiyi Zou, Fengru Zhang, Wenwen Lv, Wei Chen, Jian He, Ikram Alouk, Zhanqun Hou, Shuai Ren, Guangyi Gong, Yanbo Wang, Duoxia Xu","doi":"10.1016/j.foodchem.2025.143152","DOIUrl":null,"url":null,"abstract":"The authors regret that due to oversights in the proofreading of the manuscript, two identical images were inadvertently used in <span><span>Fig. 3B</span></span>. The corrected <span><span>Fig. 3B</span></span> is provided in this corrigendum.<figure><span><img alt=\"Fig. 3B\" aria-describedby=\"ca0005\" height=\"408\" src=\"https://ars.els-cdn.com/content/image/1-s2.0-S0308814625004029-gr1.jpg\"/><ol><li><span><span>Download: <span>Download high-res image (901KB)</span></span></span></li><li><span><span>Download: <span>Download full-size image</span></span></span></li></ol></span><span><span><p><span>Fig. 3B</span>. Effect of the different concentrations of sodium alginate (0–3 wt%) on the SEM images of VA emulsion microparticles, the first image was 1000× and that of others was 5000×, scale bar indicates 6 μm.</p></span></span></figure>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"49 1","pages":""},"PeriodicalIF":9.8000,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.143152","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The authors regret that due to oversights in the proofreading of the manuscript, two identical images were inadvertently used in Fig. 3B. The corrected Fig. 3B is provided in this corrigendum.
Download: Download high-res image (901KB)
Download: Download full-size image
Fig. 3B. Effect of the different concentrations of sodium alginate (0–3 wt%) on the SEM images of VA emulsion microparticles, the first image was 1000× and that of others was 5000×, scale bar indicates 6 μm.
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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