ArticleMolecules (Basel, Switzerland)2022
Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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Who cites it
10 citing papers in PubMed.
- Development of an Active Almond Gum/Gelatin Bio-Composite Film With Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Chicken Fillets.Journal of food science · 2026Article
- Article
- Biopolymer Development from Agro-Food and Aquaculture By-Products with Antioxidant Hydrolysates ofInternational journal of molecular sciences · 2025Article
- Development of Tailored Composite Biopolymer Film Formulations Using Minimally Refined Chitosan from American Lobster (Polymers · 2025Article
- Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese.Foods (Basel, Switzerland) · 2025Article
- Wet-Spun Chitosan-Sodium Caseinate Fibers for Biomedicine: From Spinning Process to Physical Properties.International journal of molecular sciences · 2024Article
- Article
- Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging.Gels (Basel, Switzerland) · 2023Article
- Recent Advances in Bio-Based Smart Active Packaging Materials.Foods (Basel, Switzerland) · 2022Review
- The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications.Polymers · 2022Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3-6 g), whey protein (W) (2.5-7.5 g) and chitosan (C) (0.5-2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the response surface methodology (RSM), as well as optimizing the formulation for the packaging of foods. The results of the study were evaluated via first- and second-order multiple regression analysis to obtain the determination coefficient values with a good fit (R ˃ 0.90) for each of the response variables, except for the values of solubility and b*. The individual linear effect of the independent variables (the concentrations of gelatin, whey protein and chitosan) significantly affected (
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Registered trials
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