Corrigendum to “Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids” [Food Hydrocolloids 84C (2018) 173-180]

The authors regret to inform that Figures 1 and 2 were improperly formatted. The correct figures have been appended below.

Fig. 1a.

Viscosity measurements of xanthan gum (X), guar gum (G), and carboxymethyl cellulose (C) at IDDSI level 1, when matched for apparent viscosity at 50 s⁻¹.

Fig. 1b.

Viscosity measurements of xanthan gum (X), guar gum (G), and carboxymethyl cellulose (C) at IDDSI level 2, when matched for apparent viscosity at 50 s⁻¹.

Fig. 1c.

Viscosity measurements of xanthan gum (X), guar gum (G), and carboxymethyl cellulose (C) at IDDSI level 3, when matched for apparent viscosity at 50 s⁻¹.