Phase transitions of pigskin gelatin

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Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, background): “Various plasticizers have also been added to improve mechanical properties of gelatin films [9,10].”
Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends (2009, background): “…the present study the puncture force of the cod-skin gelatin films without added oil was lower than the values reported by Gómez-Guillén et al. (2007) for tuna gelatin films (≈6N) and by Sobral & Habitante (2001) for pigskin gelatin films (14 N) prepared using comparable amounts of plasticizer.”
Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties (2012, background): “The character of the plasticizer itself is another important factor that needs to be considered when formulating films as different plasticizers can increase the water content in films to different degrees, consequently increasing the mobility of molecules (Sobral et al., 2001).”