Improving mechanical and barrier properties of cold-water fish gelatin films through sodium alginate and gellan reinforcement for food packaging applications
Abstract Cold-water fish gelatin (FG, 5% w/v) was combined with sodium alginate (SA) and gellan (GL) at concentrations of 0.01, 0.05, and 0.1% (v/v) to prepare composite FG films using casting method. The mechanical and barrier (water vapor transmission rate) properties of resulting films were chara...
में बचाया:
| मुख्य लेखकों: | , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
SpringerOpen
2026-02-01
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| श्रृंखला: | Journal of Materials Science: Materials in Engineering |
| विषय: | |
| ऑनलाइन पहुंच: | https://doi.org/10.1186/s40712-026-00428-7 |
| टैग: |
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