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Volume 11
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Correction to Gels 2024, 10(8), 533.
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Correction

Correction: Xue et al. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533

by
Shan Xue
1,2,3,*,
Chao Li
1 and
Zhouyi Xiong
4
1
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
2
Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China
3
Zhangzhou Food Science Research Institute, Zhangzhou 363000, China
4
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
*
Author to whom correspondence should be addressed.
Gels 2025, 11(12), 967; https://doi.org/10.3390/gels11120967 (registering DOI)
Submission received: 25 November 2025 / Accepted: 27 November 2025 / Published: 1 December 2025
(This article belongs to the Section Gel Chemistry and Physics)
Browse Figures
Versions Notes
The authors would like to make the following correction to [1]: In the original publication, the insertion of Figure 3d was incorrect. It was repeated with Figure 3b. Figure 3d has now been inserted correctly as follows:
In Figure 6A, the third figure is a mistake. The corrected Figure 6 appears below.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Xue, S.; Li, C.; Xiong, Z. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533. [Google Scholar] [CrossRef] [PubMed]
Gels 11 00967 g003
Figure 3. Response surface plots (a,c,e) and contour plots (b,d,f) of the effects of the interaction of various factors on comprehensive score.
Figure 3. Response surface plots (a,c,e) and contour plots (b,d,f) of the effects of the interaction of various factors on comprehensive score.
Gels 11 00967 g003
Gels 11 00967 g006
Figure 6. Cross-section and surface microstructure of EG and CG. The grass carp preserved with ZEO-complex polysaccharide gels was the experimental group (EG), and the grass carp preserved with complex polysaccharide gels without ZEO was the control group (CG). (A) Cross-section and surface microstructure of EG; (B) cross-section and surface microstructure of CG.
Figure 6. Cross-section and surface microstructure of EG and CG. The grass carp preserved with ZEO-complex polysaccharide gels was the experimental group (EG), and the grass carp preserved with complex polysaccharide gels without ZEO was the control group (CG). (A) Cross-section and surface microstructure of EG; (B) cross-section and surface microstructure of CG.
Gels 11 00967 g006
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MDPI and ACS Style

Xue, S.; Li, C.; Xiong, Z. Correction: Xue et al. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533. Gels 2025, 11, 967. https://doi.org/10.3390/gels11120967

AMA Style

Xue S, Li C, Xiong Z. Correction: Xue et al. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533. Gels. 2025; 11(12):967. https://doi.org/10.3390/gels11120967

Chicago/Turabian Style

Xue, Shan, Chao Li, and Zhouyi Xiong. 2025. "Correction: Xue et al. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533" Gels 11, no. 12: 967. https://doi.org/10.3390/gels11120967

APA Style

Xue, S., Li, C., & Xiong, Z. (2025). Correction: Xue et al. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024, 10, 533. Gels, 11(12), 967. https://doi.org/10.3390/gels11120967

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