Plasticizers in edible films and coatings

By R. Sothornvit, J. Krochta. 2005

266 citations recorded by the source corpus.

Subfields: Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/216f96d2bc5836f3f5dbdd428e98febc8bbe4cfe

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In Biomaterials

1. H. Kim
2. J. Ham
3. M. E. D. Silva
4. H. Kang
5. Jayeon Yoo
6. J. Yun
7. M. Vieira
8. S. Kandasamy

Citations in the corpus

• Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “The addition of plasticizers is mandatory to avoid fragility in protein films produced by excess cross-linking in the protein network; however, the compatibility between all film constituents must be counted as they wholly control the properties of final film [25].”
• Natural-based plasticizers and biopolymer films: A review (2011, background): “The benefit of using external plasticizers, compared to internal ones, is the chance to select the right substance depending on the desired product properties [22].”