Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449]

Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449]

International Dairy Journal 20 (2010) 223 Contents lists available at ScienceDirect International Dairy Journal journal homepage: www.elsevier.com/l...

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International Dairy Journal 20 (2010) 223

Contents lists available at ScienceDirect

International Dairy Journal journal homepage: www.elsevier.com/locate/idairyj

Corrigendum

Corrigendum to ‘‘Rheological properties and structure of inulin - whey protein gels’’ [International Dairy Journal 19 (2009) 443–449] Pawel Glibowski* Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin, Skromna 8, 20-704 Lublin, Poland

The author regrets that in the above published paper the following error occurred in Section 2.3.1, page 444: The last two sentences state: Small strain measurements were conducted at a frequency of 1.0 Hz and a strain of 0.001. The strain used corresponded to the maximum found within the linear viscoelastic region of the studied material. The sentences should read as follows: Frequency sweeps were conducted at a strain of 0.001. The strain used corresponded to the maximum found within the linear viscoelastic region of the studied material. For analytical purposes for some samples the average values of G0 and G00 were calculated from the values obtained at 1 Hz.

DOI of original article: 10.1016/j.idairyj.2009.03.011. * Tel.: þ48 081 462 3349; fax: þ48 081 462 3354. E-mail address: [email protected] 0958-6946/$ – see front matter Ó 2009 Elsevier Ltd. All rights reserved. doi:10.1016/j.idairyj.2009.12.009