{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T21:13:17Z","timestamp":1790197997286,"version":"4.1.0"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T00:00:00Z","timestamp":1675209600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100001409","name":"Department of Science and Technology, Ministry of Science and Technology, India","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001409","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100017204","name":"Instituto de Tecnolog\u00eda Qu\u00edmica","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100017204","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2023,2]]},"DOI":"10.1016\/j.ijbiomac.2022.12.161","type":"journal-article","created":{"date-parts":[[2022,12,20]],"date-time":"2022-12-20T02:24:43Z","timestamp":1671503083000},"page":"938-951","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":43,"special_numbering":"C","title":["Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage"],"prefix":"10.1016","volume":"227","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2543-1478","authenticated-orcid":false,"given":"Somnath","family":"Basak","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3420-5077","authenticated-orcid":false,"given":"Uday S.","family":"Annapure","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2021.118967","article-title":"Trends in \u201cgreen\u201d and novel methods of pectin modification-a review","volume":"278","author":"Basak","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107026","article-title":"Microwave vs. conventional extraction of pectin from Malus domestica \u2018F\u0103lticeni\u2019 pomace and its potential use in hydrocolloid-based films","volume":"121","author":"Dranca","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0020","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.foodhyd.2013.06.005","article-title":"Edible films from pectin: physical-mechanical and antimicrobial properties-a review","volume":"35","author":"Espitia","year":"2014","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.ijbiomac.2022.12.161_bb0025","doi-asserted-by":"crossref","first-page":"736","DOI":"10.1016\/j.carbpol.2009.02.014","article-title":"Alginate and pectin composite films crosslinked with Ca2+ ions: effect of the plasticizer concentration","volume":"77","author":"da Silva","year":"2009","journal-title":"Carbohydr. Polym."},{"issue":"1\u20132","key":"10.1016\/j.ijbiomac.2022.12.161_bb0030","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1006\/fstl.1996.0002","article-title":"Prolongation of the shelf-life of perishable food products using biodegradable films and coatings","volume":"29","author":"Guilbert","year":"1996","journal-title":"LWT\u2013Food SciTechnol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0035","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ijbiomac.2020.01.103","article-title":"A detailed investigation of the effect of calcium crosslinking and glycerol plasticizing on the physical properties of alginate films","volume":"148","author":"Giz","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2022.100119","article-title":"Recent trends in the application of cold plasma for the modification of plant proteins-a review","author":"Basak","year":"2022","journal-title":"Future Foods"},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0045","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.ijbiomac.2021.12.013","article-title":"Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch","volume":"196","author":"Kalaivendan","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"issue":"114","key":"10.1016\/j.ijbiomac.2022.12.161_bb0050","doi-asserted-by":"crossref","first-page":"35","DOI":"10.52547\/fsct.18.114.35","article-title":"Effect of cold plasma on structural and rheological properties of Guar gum","volume":"18","author":"Fazeli","year":"2021","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106724","article-title":"Effects of cold atmospheric-pressure plasma on the rheological properties of gum arabic","volume":"117","author":"Amirabadi","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0060","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.foodhyd.2018.03.031","article-title":"Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum","volume":"82","author":"Misra","year":"2018","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107639","article-title":"Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin","volume":"129","author":"Basak","year":"2022","journal-title":"Food Hydrocoll."},{"issue":"B","key":"10.1016\/j.ijbiomac.2022.12.161_bb0070","doi-asserted-by":"crossref","first-page":"2572","DOI":"10.1016\/j.ijbiomac.2018.09.033","article-title":"Pectin modification assisted by nitrogen glow discharge plasma","volume":"120","author":"Momeni","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0075","article-title":"Atmospheric pressure pin-to-plate cold plasma modification of high methoxyl apple pectin: Impact on functional properties","volume":"9","author":"Basak","year":"2022","journal-title":"J. Agric. Food Res."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.117349","article-title":"Rheological performance of film-forming solutions made from plasma-modified starches with different amylose\/amylopectin content","volume":"255","author":"Hernandez-Perez","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0085","series-title":"Characterization of Cold Plasma-treated High Methoxyl Apple Pectin","author":"Basak","year":"2022"},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0090","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.carbpol.2017.09.097","article-title":"Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions","volume":"179","author":"Morales-Contreras","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0095","doi-asserted-by":"crossref","first-page":"100733","DOI":"10.1016\/j.fpsl.2021.100733","article-title":"Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications","volume":"29","author":"Sharmin","year":"2021","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0100","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1016\/j.carbpol.2017.12.068","article-title":"Preparation and characterization of PVA\/nanocellulose\/Ag nanocomposite films for antimicrobial food packaging","volume":"184","author":"Sarwar","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0105","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1016\/j.ijbiomac.2018.10.165","article-title":"Optimization of konjac glucomannan\/carrageenan\/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus","volume":"122","author":"Zhang","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0110","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.foodhyd.2017.07.034","article-title":"Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin","volume":"74","author":"Klinchongkon","year":"2018","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.ijbiomac.2022.12.161_bb0115","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.jfoodeng.2012.03.006","article-title":"Development and characterization of composite edible films based on sodium alginate and pectin","volume":"115","author":"Galus","year":"2013","journal-title":"J. Food Eng."},{"issue":"18","key":"10.1016\/j.ijbiomac.2022.12.161_bb0120","doi-asserted-by":"crossref","first-page":"40803","DOI":"10.1002\/app.40803","article-title":"Zein film: Effects of dielectric barrier discharge atmospheric cold plasma","volume":"131","author":"Pankaj","year":"2014","journal-title":"J. Appl. Polym. Sci."},{"issue":"19","key":"10.1016\/j.ijbiomac.2022.12.161_bb0125","doi-asserted-by":"crossref","DOI":"10.1063\/1.5121710","article-title":"Effect of glycerol on the mechanical and temperature-sensing properties of pectin films","volume":"115","author":"Costanza","year":"2019","journal-title":"Appl. Phys. Lett."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0130","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1016\/j.foodhyd.2017.10.027","article-title":"Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation","volume":"77","author":"\u0160e\u0161lija","year":"2017","journal-title":"Food Hydrocoll."},{"issue":"5","key":"10.1016\/j.ijbiomac.2022.12.161_bb0135","doi-asserted-by":"crossref","first-page":"1158","DOI":"10.1016\/j.foodhyd.2010.11.002","article-title":"Effect of homogenization conditions on physicochemical properties of chitosan-based film-forming dispersions and films","volume":"25","author":"Vargas","year":"2011","journal-title":"Food Hydrocoll."},{"issue":"3","key":"10.1016\/j.ijbiomac.2022.12.161_bb0140","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1016\/j.carbpol.2010.03.043","article-title":"Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films","volume":"81","author":"Cheng","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0145","article-title":"Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties","volume":"147","author":"Guo","year":"2021","journal-title":"LWT\u2013Food SciTechnol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0150","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1016\/j.foodhyd.2019.06.007","article-title":"An active packaging film based on yam starch with eugenol and its application for pork preservation","volume":"96","author":"Cheng","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"12","key":"10.1016\/j.ijbiomac.2022.12.161_bb0155","doi-asserted-by":"crossref","first-page":"6487","DOI":"10.1002\/fsn3.1939","article-title":"Improving gelatin-based emulsion films with cold plasma using different gases","volume":"8","author":"Ledari","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0160","series-title":"Pectins [Working Title]","article-title":"Effect of cross-linking agent on mechanical and permeation properties of Criolla orange pectin","author":"Garc\u00eda","year":"2022"},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0165","doi-asserted-by":"crossref","first-page":"1276","DOI":"10.1016\/j.ijbiomac.2020.07.109","article-title":"Averrhoa bilimbi pectin-based edible films: Effects of the linearity and branching of the pectin on the physicochemical, mechanical, and barrier properties of the films","volume":"163","author":"Shafie","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105049","article-title":"Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan","volume":"65","author":"Wang","year":"2020","journal-title":"Ultrason. Sonochem."},{"issue":"5","key":"10.1016\/j.ijbiomac.2022.12.161_bb0175","doi-asserted-by":"crossref","first-page":"446","DOI":"10.17221\/444\/2011-CJFS","article-title":"Sorption and wetting properties of pectin edible films","volume":"30","author":"Galus","year":"2012","journal-title":"Czech J. Food Sci."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0180","series-title":"AIP Conference Proceedings","doi-asserted-by":"crossref","first-page":"030069","DOI":"10.1063\/1.5098244","article-title":"Moisture sorption isotherm of edible film made from carrageenan and carboxy methyl glucomannan","volume":"2097","author":"Fadilah","year":"2019"},{"issue":"3","key":"10.1016\/j.ijbiomac.2022.12.161_bb0185","doi-asserted-by":"crossref","first-page":"434","DOI":"10.1007\/s11947-016-1814-y","article-title":"Effects of dielectric barrier discharges (DBD) cold plasma treatment on physicochemical and structural properties of zein powders","volume":"10","author":"Dong","year":"2017","journal-title":"Food Bioprocess Technol."},{"issue":"3","key":"10.1016\/j.ijbiomac.2022.12.161_bb0190","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.carbpol.2005.01.003","article-title":"Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect","volume":"60","author":"Mali","year":"2005","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0195","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.ijbiomac.2013.06.040","article-title":"Comparative study of physico-mechanical and antioxidant properties of edible gelatin films from the skin of cuttlefish","volume":"61","author":"Jridi","year":"2013","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0200","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodhyd.2016.02.022","article-title":"Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging","volume":"58","author":"Oh","year":"2016","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0205","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.ijbiomac.2020.05.060","article-title":"Tuning the physicochemical properties of apple pectin films by incorporating chitosan\/pectin fiber","volume":"159","author":"Younis","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2020.112382","article-title":"Zein films with porous polylactic acid coatings via cold plasma pre-treatment","volume":"150","author":"Chen","year":"2020","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ijbiomac.2022.12.161_bb0215","series-title":"Green Food Processing Techniques","first-page":"431","article-title":"Cold plasma for sustainable food production and processing","author":"Misra","year":"2019"}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813022030690?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813022030690?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,2]],"date-time":"2025-09-02T04:55:19Z","timestamp":1756788919000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813022030690"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,2]]},"references-count":42,"alternative-id":["S0141813022030690"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2022.12.161","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2023,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2022.12.161","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}