Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

By A. Al-Hassan, M. H. Norziah. 2012

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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids (2015, background): “…Starch-gelatin blend films have also been studied by other authors, who reported good 82 interactions of gelatin with polysaccharide matrices when the protein predominates in 83 the system (Al-Hassan & Norziah, 2012; Lee, Shim & Lee, 2004; Pérez-Gago & 84 Krochta, 2001; Pranoto, Lee & Park, 2007).”
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): “In most other publications, gelatin seems to be used together with other proteins such as soy or whey or even with polysaccharides such as starch [295] or chitosan [296].”