Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

By J. Su, Zhen Huang, Xiaoyan Yuan, Xin-yu Wang, Min Li. 2010

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Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers (2011, background): “Accordingly, edible films based on natural materials are receiving much attention as potential packaging materials, principally because such biodegradable films are considered to be a promising solution to environmental impacts of synthetic polymer packaging (Wang et al., 2008; Su et al., 2010).”
Recent Developments of Carboxymethyl Cellulose (2021, background): “teristic surface properties [24,25], mechanical strength [26], different formability [27,28],”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “The inclusion of polysaccharides such as starch [40, 54, 68], chitosan [28, 34, 146], agar [49, 100], pectin [88, 120], alginate [126], methyl cellulose [66], carboxymethyl cellulose [105, 138], Food Eng Rev (2019) 11:78–92 81”
XRD, SEM, and XPS Analysis of Soybean Protein Powders Obtained Through Extraction Involving Reverse Micelles (2015, methodology): “The structural properties of the proteins were measured by an X-ray diffractometer (D8 Advance, Bruker, Karlsruhe, Germany) [12].”