ArticleFoods (Basel, Switzerland)2023
Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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, 15 citations in OpenAlex.
- Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic.Foods (Basel, Switzerland) · 2026Article
- Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application.Food chemistry: X · 2026Review
- Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation.Food chemistry: X · 2025Article
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Authors and funding
9 authors at 1 institution in 1 country.
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Abstract
There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical-chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules. As indicated by the structural properties, stronger cross-linking and intermolecular interactions happened with increasing concentration of Lys. In addition, the composite films presented excellent antibacterial activities against
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