Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
Crossref DOI link: https://doi.org/10.1007/s11947-019-02356-1
Published Online: 2019-11-05
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Yaowei
Zhang, Wenjin
Wang, Keyu
Bao, Yulong
Regenstein, Joe Mac
Zhou, Peng http://orcid.org/0000-0002-6665-3800
Text and Data Mining valid from 2019-11-05
Version of Record valid from 2019-11-05
Article History
First Online: 5 November 2019
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