Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol

By N. B. Shaw, F. Monahan, E. O'Riordan, M. O’Sullivan. 2002

139 citations recorded by the source corpus.

Subfields: Biomaterials

View Paper: https://www.semanticscholar.org/paper/5382acd6e4cfe26b49374916b95526532c4651ab

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In Biomaterials

1. H. Kim
2. J. Ham
3. H. Kang
4. Jayeon Yoo
5. Andrea Lazzeri
6. J. Yun
7. P. Cinelli
8. M. Schmid

Citations in the corpus

• State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “[152] evidenced that glycerol showed the highest water vapor permeability at each protein-plasticizer ratio.”
• Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “Compared to WPI films plasticized with glycerol, films plasticized with sorbitol and xylitol have a much lower tensile strength [76].”