Proteins as Raw Materials for Films and Coatings: Definitions, Current Status, and Opportunities

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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “Plasticizers are usually included in the formation of edible WP films/coatings, as pure WP films are typically fragile and rigid because of extensive interactions among the polymers [33].”
Natural Biopolymer-Based Nanocomposite Films for Packaging Applications (2007, background): “They cause an increase in free volume of the polymer structure or the molecular mobility of a polymer matrix and a decrease in the ratio of crystalline regions to the amorphous region and a lowering of the glass transition temperature (Krochta, 2002; Sothornvit and Krochta, 2000; Guilbert et al., 19”
Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid (2014, background): “According to Alcantara, Rumsey, and Krochta (1998), an ideal coating should be quite strong, but also provide good flexibility when subjected to tension.”