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Findings indicated that the tensile strength values of potato flour films plasticized with ethylene glycol are about four times higher than those of PEG200\u2010plasticized films. The lowest elongation at break value of plasticized films is obtained with ethylene glycol reaching up to three times lower than the sorbitol\u2010plasticized films. The films plasticized with xylitol, sorbitol, ethylene glycol, and glycerol are more transparent than PEG200 and PEG400 counterparts. Films containing PEG200 and urea possessed higher moisture content and water vapor permeability than other plasticized films. PEG400 plasticized films showed higher water solubility and lower water contact angle, whereas propylene glycol plasticized films presented lower water solubility and higher water contact angle. The results obtained in this study indicated that plasticizer type significantly improved the properties of potato flour film.<\/jats:p>","DOI":"10.1002\/star.202100179","type":"journal-article","created":{"date-parts":[[2021,10,9]],"date-time":"2021-10-09T13:41:52Z","timestamp":1633786912000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effect of Plasticizers on the Properties of Potato Flour Films"],"prefix":"10.1002","volume":"74","author":[{"given":"Shao\u2010xiang","family":"Guo","sequence":"first","affiliation":[{"name":"School of Artificial Intelligence Beijing Technology and Business University  Beijing 100048 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7392-1789","authenticated-orcid":false,"given":"Zong\u2010qiang","family":"Fu","sequence":"additional","affiliation":[{"name":"School of Artificial Intelligence Beijing Technology and Business University  Beijing 100048 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yao","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Artificial Intelligence Beijing Technology and Business University  Beijing 100048 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xue\u2010ying","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Artificial Intelligence Beijing Technology and Business University  Beijing 100048 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Min","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Engineering China Agricultural University  Beijing 100083 China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,10,24]]},"reference":[{"key":"e_1_2_8_1_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201500349"},{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2016.07.082"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.eurpolymj.2013.01.019"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-2009-7"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym10101172"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2011.03.013"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.03.027"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-0-387-35766-9"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-020-00795-2"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1155\/2021\/6633711"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s41783-020-00082-0"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym12010121"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2018.02.085"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2008.07.017"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13380"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2019.109809"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0004-3"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048790"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2006.00075.x"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-013-2075-x"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.05.105"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0257704"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/coatings9020077"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-018-3226-7"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0926-6690(03)00015-3"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2019.1618324"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.10.038"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-016-2227-7"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2014.04.005"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(00)00237-5"}],"container-title":["Starch - 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