ArticleFood chemistry: X2023
Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 49 citations in OpenAlex.
- Comparative effects of ultrasound, ultraviolet, and microwave treatments on the structure-property relationships of cactus polysaccharide-gelatin composite films.Ultrasonics sonochemistry · 2026Article
- Physicochemical and Functional Properties of Type B Gelatin Obtained from Nile Tilapia (Pharmaceutics · 2026Article
- Lipid-Enriched Biopolymer Films for Active Packaging: A Review of Structure, Properties, and Preservation Performance.Polymers · 2026Review
- Ultrasound-Regulated Molecular Reorganization and Property Enhancement in Gelatin-Glycerol Films.International journal of molecular sciences · 2026Article
- Development of Intelligent and Active Gelatin-Based Packaging Film Incorporating Red Onion Anthocyanins and Encapsulated Citronella Oil.Foods (Basel, Switzerland) · 2025Article
- Gelatin-based materials: fabrication, properties and applications in the food packaging system.RSC advances · 2025Review
- Article
- A pH-sensitive film based on chitosan/gelatin and anthocyanin fromFood chemistry: X · 2024Article
- Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.Ultrasonics sonochemistry · 2024Article
- Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol.Food chemistry: X · 2024Article
- Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification.ACS omega · 2024Article
- Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.Materials (Basel, Switzerland) · 2024Article
- Interaction mechanisms of edible film ingredients and their effects on food quality.Current research in food science · 2024Review
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gelatin emulsion was an important process for preparing gelatin films. A gelatin film with water resistance and ductility could be prepared using gelatin emulsion, whereas the prepared gelatin film has several defects (e.g., low tensile strength and poor thermal stability). This study aimed to modify gelatin emulsion through ultrasonic treatment, then gelatin film was prepared by the modified gelatin emulsion. The results showed that: under the condition of ultrasonic treatment for 12 min at 400 w, zeta potential and viscosity of gelatin emulsion were the largest; thickness, water vapor permeability (WVP) and water solubility (WS) of corresponding gelatin film were the lowest, and the tensile strength (TS), elongation at break (EAB), denaturation temperature (T
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