Preparation and physical properties of soy protein isolate and gelatin composite films

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Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “The physical properties of composite bovine-bone gelatin and soy protein isolate (SPI) films have been described by Cao et al. (2007a), who found that increasing the proportion of SPI in the film 10 lowered the tensile strength, breaking elongation, and swelling ability of the films.”
Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions (2010, background): “0 has been found to convert protein molecules to a state of maximum unfolding (Cao et al., 2007).”
Whey protein edible films modified with almond and walnut oils (2016, methodology): “The swelling index of films was determined at least in five repetitions using the modified method described by Cao et al. (2007). The films were cut into a pieces 20 20 mm in size and weighed in air-dried conditions.”
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “, 2005); soy protein isolate and gelatin (Cao et al., 2002); and soy protein isolate and polylactic acid (Rhim et al.”