ArticleCurrent research in food science2020
Formation and characterization of protein-based films from yellow pea (
Article in Current research in food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 103 citations in OpenAlex.
- Biodegradable Protein Films Derived from Pea-Processing By-Products: Matrix Compositions, Properties, and Potential in Active Food Packaging.Molecules (Basel, Switzerland) · 2026Review
- Advances in Pulse and Oil Seed Industry Coproduct-Derived Sustainable Food Packaging: Biopolymers, Additives, Processing Technologies, and Functional Applications.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of the use ofFrontiers in nutrition · 2023Article
- Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles.Food chemistry: X · 2022Article
- The Current Situation of Pea Protein and Its Application in the Food Industry.Molecules (Basel, Switzerland) · 2022Review
- Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation.Scientific reports · 2022Article
- Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging.Polymers · 2022Review
- Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.Foods (Basel, Switzerland) · 2021Article
- Development and Characterization of Fenugreek Protein-Based Edible Film.Foods (Basel, Switzerland) · 2021Article
- Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours.Molecules (Basel, Switzerland) · 2021Article
- Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials.Foods (Basel, Switzerland) · 2021Review
- Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the properties of films or bioplastics fabricated using a wet processing method from yellow pea protein isolate (YPI) and protein concentrate (YPC) for potential application in food packaging. The wet processing method included mixing the protein with water and glycerol followed by casting and drying the films in a humidity- and temperature-controlled chamber. Whey protein isolate (WPI) and a film from a blend of equal amounts of YPI and WPI, labelled as YPI + WPI, were also studied. Fourier transform-infra red analysis revealed that films from YPI, YPC, WPI and YPI + WPI were formed by protein polymerisation with the plasticiser, glycerol,
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Registered trials
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