ArticlePolymers2022
Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 65 citations in OpenAlex.
- Laccase-Mediated Fabrication of Food Packaging Films: A Critical Review of Functional Performance, Safety, and Industrial Viability.Biomolecules · 2026Review
- Article
- Novel Egg White Protein-Chitin Nanocrystal Biocomposite Films with Enhanced Functional Properties.Polymers · 2025Article
- A Biomaterial-Based Approach to Trypsin Sensing: Design and Optimization of Gelatin-Casein Films.ACS omega · 2025Article
- Study on the preparation, characterization, and antibacterial properties of keggin POMs functionalized carrageenan composite films.Scientific reports · 2025Article
- Innovative Use of Gallic Acid as a Crosslinking Agent for Gelatin: A Biocompatible Strategy for 3D-Printed Scaffolds in Tissue Engineering.Pharmaceutics · 2025Article
- Gallic Acid Loaded Alginate-Gelatin Beads for Potential Bone Tissue Engineering Applications.Biopolymers · 2025Article
- Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil.Antioxidants (Basel, Switzerland) · 2024Article
- The Most Potent Natural Pharmaceuticals, Cosmetics, and Food Ingredients Isolated from Plants with Deep Eutectic Solvents.Journal of agricultural and food chemistry · 2023Review
- The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers-A Review.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the current work, we fabricated gelatin-casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4-5%
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.