{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T03:03:55Z","timestamp":1791083035406,"version":"4.1.0"},"reference-count":40,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2016,5,31]],"date-time":"2016-05-31T00:00:00Z","timestamp":1464652800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Academic Research Program of Korea National Univ. of Transportation in 2014"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    To identify the significant contribution of intermolecular hydrogen bonds of starch molecules to the film structure formation, pH of film\u2010forming solutions was adjusted and also various salts (NaCl, CaCl\n                    <jats:sub>2<\/jats:sub>\n                    , CaSO\n                    <jats:sub>4<\/jats:sub>\n                    , and K\n                    <jats:sub>2<\/jats:sub>\n                    SO\n                    <jats:sub>4<\/jats:sub>\n                    ) were mixed into the glycerol\u2010plasticized pea starch film. The film made from pH 7 possessed the highest tensile strength\u2010at\u2010break (2 times) and elastic modulus (4 to 15 times) and the lowest elongation\u2010at\u2010break compared with those of the films made from acid and alkali environments. The pH 7 film also has the highest film density and the lowest total soluble matter. At the level of 0.01 to 0.1 M of CaSO\n                    <jats:sub>4<\/jats:sub>\n                    and 0.1 M of K\n                    <jats:sub>2<\/jats:sub>\n                    SO\n                    <jats:sub>4<\/jats:sub>\n                    in a kilogram of starch, the water solubility of the film increased, while chloride salts slightly lowered the solubility. NaCl and CaSO\n                    <jats:sub>4<\/jats:sub>\n                    reduced water vapor permeability (WVP), while CaCl\n                    <jats:sub>2<\/jats:sub>\n                    slightly increased WVP at 0.01 and 0.06 M concentrations, and K\n                    <jats:sub>2<\/jats:sub>\n                    SO\n                    <jats:sub>4<\/jats:sub>\n                    significantly increased WVP at 0.03 and 0.15 M. Presence of salts increased tensile strength (5 to 14 times than the control films) and elastic modulus (35 to 180 times) of starch film at 0.01 to 0.03 M of CaSO\n                    <jats:sub>4<\/jats:sub>\n                    and K\n                    <jats:sub>2<\/jats:sub>\n                    SO\n                    <jats:sub>4<\/jats:sub>\n                    . Elongation\u2010at\u2010break increased significantly as salt concentration increases to an optimal level. However, when the concentration exceeded above the optimal level, the E of starch films decreased and showed no significant difference from the control film. Overall, the addition of salts modified physical and mechanical properties of pea starch films more than pH adjustment without any salt addition.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13342","type":"journal-article","created":{"date-parts":[[2016,5,31]],"date-time":"2016-05-31T17:10:11Z","timestamp":1464714611000},"source":"Crossref","is-referenced-by-count":21,"title":["Effects of pH and Salts on Physical and Mechanical Properties of Pea Starch Films"],"prefix":"10.1111","volume":"81","author":[{"given":"W.S.","family":"Choi","sequence":"first","affiliation":[{"name":"Dept. of Food Science &amp; Technology Korea National Univ. of Transportation  61 Daehak\u2010ro, Jeungpyeong\u2010gun Chungbuk 368\u2013701 S. Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.","family":"Patel","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Manitoba  Winnipeg MB R3T 2N2 Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.H.","family":"Han","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana\/Champaign  Urbana Ill. 61801 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,5,31]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0144-8617(98)00017-4"},{"key":"e_1_2_6_3_1","first-page":"313","volume-title":"Annual book of American Society for testing methods","author":"ASTM","year":"1991"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.1998.75.3.308"},{"issue":"2","key":"e_1_2_6_5_1","first-page":"564","article-title":"Effect of solutes on 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