Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids

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Edible and Biodegradable Starch Films: A Review (2012, methodology): “Using this method, many authors have formulated films from different sources, such as whey protein (Osés et al. 2009a), caseinates (Fabra et al. 2009), gelatin (Limpisophon et al. 2010), hydroxypropylmethylcellulose (Jiménez et al. 2010), or chitosan (Vásconez et al. 2009).”
Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk) (2012, background): “mechanical properties, most of edible films are potentially used to extend the shelf-life and improve the quality of almost any food systems by serving as mass transfer barriers to gases, lipid, flavor or aroma (Jiménez et al., 2010).”