ArticleFoods (Basel, Switzerland)2022
Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide-Chitosan-Sodium Alginate.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée.Molecules (Basel, Switzerland) · 2026Article
- Review
- Antimicrobial Activity of Chitosan/Gelatin/Poly(vinyl alcohol) Ternary Blend Film Incorporated withFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide-chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio on the performance of composite film was explored. According to the results, the mechanical tensile property, oil absorption property, and water vapor barrier property of the composite film were improved with the presence of genipin. Moreover, the proportion of CS and walnut peptide had significant effects on color, transmittance, mechanical properties, barrier properties, and antioxidant properties of the composite films. Among them, the composite film containing 1% (
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