Mechanical, water vapor barrier and thermal properties of gelatin based edible films

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Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, methodology): “(3) adapted from Sobral et al. (2001): wx ADP ¼WVP t ð3Þ where x is the average thickness of edible films, A is the permeation area (0.005524 m2), P is the difference of partial vapour pressure of the atmosphere (2337 Pa at 20 C) and the term w/t was calculated by linear regression from the points…”
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, neutral): “Since Gly is a colorless component, the effect of such a plasticizer was probably related to dilution of the proteins and other components, due to its increasing concentration in the film-forming solution (Sobral et al., 2005).”
The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends (2008, methodology): “(2001b,c), who studied films made with PVA and collagen or gelatin, respectively, but was different from the results of films based on pure gelatin (Sobral et al., 2001; Vanin et al., 2005), which presented only one endothermic peak.”