ArticleAntioxidants (Basel, Switzerland)2025
Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods.
Article in Antioxidants (Basel, Switzerland), 2025. 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Carbon dot-integrated edible films: emerging synergies for advanced food packaging applications.RSC advances · 2026Review
- Antioxidant Performance and Characterization Comparison of Carbon Dots Derived from Agricultural Waste Pineapple Peel.Foods (Basel, Switzerland) · 2026Article
- Dialdehyde Cellulose Nanocrystals and Proanthocyanidins Reinforced Soy Protein Isolate Films for Blueberry Preservation.Polymers · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Carbon dots perform a variety of functions when they are incorporated into active films synthesized from soy protein isolate/polyvinyl alcohol. The study examined the impact of varying concentrations of carbon dots on the structural, bioactive, and physicochemical properties of composite films. The addition of carbon dots improved the UV-blocking rate (up to 99.64%) with a higher water-barrier property of the films. The films with carbon dot-enhanced antioxidant activities (ABTS was 99.71%, and DPPH was 51.44%) exhibited strong antibacterial activities against
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Registered trials
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