{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T11:50:52Z","timestamp":1793793052161,"version":"4.6.1"},"reference-count":31,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,12,5]],"date-time":"2024-12-05T00:00:00Z","timestamp":1733356800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cLvyangjinfeng\u201d Talent Support Program","award":["24KJB550014"],"award-info":[{"award-number":["24KJB550014"]}]},{"name":"\u201cLvyangjinfeng\u201d Talent Support Program","award":["32302125"],"award-info":[{"award-number":["32302125"]}]},{"name":"\u201cLvyangjinfeng\u201d Talent Support Program","award":["YZ2024175"],"award-info":[{"award-number":["YZ2024175"]}]},{"name":"General Project of Basic Science (Natural Science) Research in Higher Education Institutions in Jiangsu Province","award":["24KJB550014"],"award-info":[{"award-number":["24KJB550014"]}]},{"name":"General Project of Basic Science (Natural Science) Research in Higher Education Institutions in Jiangsu Province","award":["32302125"],"award-info":[{"award-number":["32302125"]}]},{"name":"General Project of Basic Science (Natural Science) Research in Higher Education Institutions in Jiangsu Province","award":["YZ2024175"],"award-info":[{"award-number":["YZ2024175"]}]},{"name":"National Natural Science Foundation of China","award":["24KJB550014"],"award-info":[{"award-number":["24KJB550014"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"name":"National Natural Science Foundation of China","award":["32302125"],"award-info":[{"award-number":["32302125"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"name":"National Natural Science Foundation of China","award":["YZ2024175"],"award-info":[{"award-number":["YZ2024175"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Natural Science Foundation of Yangzhou","award":["24KJB550014"],"award-info":[{"award-number":["24KJB550014"]}]},{"name":"Natural Science Foundation of Yangzhou","award":["32302125"],"award-info":[{"award-number":["32302125"]}]},{"name":"Natural Science Foundation of Yangzhou","award":["YZ2024175"],"award-info":[{"award-number":["YZ2024175"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films\u2019 structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6\u00b0, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications.<\/jats:p>","DOI":"10.3390\/foods13233930","type":"journal-article","created":{"date-parts":[[2024,12,5]],"date-time":"2024-12-05T06:24:44Z","timestamp":1733379884000},"page":"3930","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films"],"prefix":"10.3390","volume":"13","author":[{"given":"Ying","family":"Chen","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuping","family":"Nie","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunyue","family":"Ye","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4460-4634","authenticated-orcid":false,"given":"Jianya","family":"Qian","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-7480-5075","authenticated-orcid":false,"given":"Fengsong","family":"Liu","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China"},{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110710","DOI":"10.1016\/j.foodhyd.2024.110710","article-title":"Chitosan\/pre-gelatinized waxy corn starch composite edible orally disintegrating film for taurine delivery","volume":"159","author":"Li","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Wei, H., Ma, Q., Gao, R., Fan, J., Zhao, M., Li, M., Sun, Q., Xu, X., Xie, F., and Wang, Y. 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A"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/23\/3930\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:47:41Z","timestamp":1760114861000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/23\/3930"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12,5]]},"references-count":31,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2024,12]]}},"alternative-id":["foods13233930"],"URL":"https:\/\/doi.org\/10.3390\/foods13233930","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,12,5]]}}}