Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia

By P. Sobral, J. Santos, Farah T. Garcı́a. 2005

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Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, unknown): “This result is consistent with the claim by Sobral et al. (2005), who reported that increasing concentrations of Gly facilitate water absorption and transport within the ﬁ lms.”
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, background): “This effect of the plasticizer was probably related to a dilution effect, due to its increasing concentration in the film forming solution, since glycerol is a colorless component (Sobral et al., 2005).”
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): “fish myofibrills Cuq, Aymard, Cuq and Guilbert, 1995 [19]; Shiku, Hamaguchi, and Tanaka, 2003 [242]; Sobral, Santos and Garcia, 2005 [243]; Edible and transparent films by solution casting from acidic or alkaline solutions (plasticizer)”
Natural-based plasticizers and biopolymer films: A review (2011, methodology): “GLY was used as plasticizer for fish protein films, reducing opacity, color and Tg [43].”