{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T02:56:34Z","timestamp":1789700194661,"version":"4.0.1"},"reference-count":110,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T00:00:00Z","timestamp":1752537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>This study aimed to enhance the characteristic properties of chickpea proteins enriched with quercetin by incorporating whey proteins. For this, whey proteins were supplemented into the film systems at 10, 20, 30, 40, and 50% of the total protein content, and these formulations were labeled as CWF1, CWF2, CWF3, CWF4, and CWF5, in that order. Negative control (CF) was designed with chickpea protein alone. Essential amino acid content of chickpea protein (16.48%) was higher than that of whey protein (8.09%). FTIR spectra revealed protein\u2013protein interactions occurred within film systems. Raising the whey protein content above 40% led to morphological issues in the films. Differences in moisture content, thickness, color, and opacity were obvious (p &lt; 0.05). As the protein content boasted, a decrease in solubility and an increase in the swelling ratio of the films was detected (p &lt; 0.05). CWF4 exhibited enhanced barriers and mechanical properties, followed by CWF3, CWF2, CWF1, CF, and CWF5 (p &lt; 0.05). Moreover, in food simulators, quercetin release from films was monitored, and the highest release of quercetin occurred in 50% ethanol, followed by water and 95% ethanol. Ultimately, highly functional quercetin-loaded edible films, especially CWF4, stood out in protecting fresh strawberries.<\/jats:p>","DOI":"10.3390\/polym17141938","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T15:01:05Z","timestamp":1752591665000},"page":"1938","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Structural Properties, Mechanical Behavior, and Food Protecting Ability of Chickpea Protein-Derived Biopolymer Films"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1805-8206","authenticated-orcid":false,"given":"Mehmet \u015e\u00fckr\u00fc","family":"Karaku\u015f","sequence":"first","affiliation":[{"name":"Application and Research Center for Science and Technology, Harran University, Sanliurfa 63300, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"118866","DOI":"10.1016\/j.carbpol.2021.118866","article-title":"Chitosan\/Pullulan Based Films Incorporated with Clove Essential Oil Loaded Chitosan-ZnO Hybrid Nanoparticles for Active Food Packaging","volume":"277","author":"Gasti","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1016\/j.tifs.2020.09.015","article-title":"Active and Intelligent Biodegradable Packaging Films Using Food and Food Waste-Derived Bioactive Compounds: A Review","volume":"105","author":"Bhargava","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.tifs.2023.04.004","article-title":"Tannic Acid: A Green Crosslinker for Biopolymer-Based Food Packaging Films","volume":"136","author":"Zhang","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Weber Macena, M., Carvalho, R., Cruz-Lopes, L.P., and Guin\u00e9, R.P.F. (2021). Plastic Food Packaging: Perceptions and Attitudes of Portuguese Consumers about Environmental Impact and Recycling. Sustainability, 13.","DOI":"10.3390\/su13179953"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"132974","DOI":"10.1016\/j.foodchem.2022.132974","article-title":"Structural Characteristics of Pea Protein Isolate (PPI) Modified by High-Pressure Homogenization and Its Relation to the Packaging Properties of PPI Edible Film","volume":"388","author":"Cheng","year":"2022","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"139676","DOI":"10.1016\/j.foodchem.2024.139676","article-title":"Blueberry Anthocyanin Based Active Intelligent Wheat Gluten Protein Films: Preparation, Characterization, and Applications for Shrimp Freshness Monitoring","volume":"453","author":"Hu","year":"2024","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"109430","DOI":"10.1016\/j.foodhyd.2023.109430","article-title":"Engineering Biodegradable Controlled Gelatin-Zein Bilayer Film with Improved Mechanical Strength and Flexibility","volume":"148","author":"Easdani","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Wro\u0144ska, N., Katir, N., Nowak-Lange, M., El Kadib, A., and Lisowska, K. (2023). Biodegradable Chitosan-Based Films as an Alternative to Plastic Packaging. Foods, 12.","DOI":"10.3390\/foods12183519"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.foodchem.2017.07.034","article-title":"Edible Films and Coatings in Seafood Preservation: A Review","volume":"240","author":"Dehghani","year":"2018","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"110402","DOI":"10.1016\/j.foodres.2021.110402","article-title":"Combining Edible Coatings Technology and Nanoencapsulation for Food Application: A Brief Review with an Emphasis on Nanoliposomes","volume":"145","author":"Monasterio","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"8331","DOI":"10.1007\/s13399-024-05669-0","article-title":"Green Active Films\/Coatings Based on Seafood by-Products (Chitosan and Gelatin): A Powerful Tool in Food Packaging","volume":"15","author":"Smaoui","year":"2025","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1038\/s41538-022-00132-8","article-title":"A Review of Multilayer and Composite Films and Coatings for Active Biodegradable Packaging","volume":"6","author":"Wang","year":"2022","journal-title":"npj Sci. Food"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"115686","DOI":"10.1016\/j.lwt.2023.115686","article-title":"Characterization of Thyme Essential Oil Composite Film Based on Soy Protein Isolate and Its Application in the Preservation of Cherry Tomatoes","volume":"191","author":"Liu","year":"2024","journal-title":"LWT"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"\u017bo\u0142ek-Tryznowska, Z., and Ka\u0142u\u017ca, A. (2021). The Influence of Starch Origin on the Properties of Starch Films: Packaging Performance. Materials, 14.","DOI":"10.3390\/ma14051146"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Rawdkuen, S., Faseha, A., Benjakul, S., and Kaewprachu, P. (2020). Application of Anthocyanin as a Color Indicator in Gelatin Films. Food Biosci., 36.","DOI":"10.1016\/j.fbio.2020.100603"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"104464","DOI":"10.1016\/j.tifs.2024.104464","article-title":"Structure, Gelation Mechanism of Plant Proteins versus Dairy Proteins and Evolving Modification Strategies","volume":"147","author":"Tang","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Zhang, R., Liu, R., Han, J., Ren, L., and Jiang, L. (2024). Protein-Based Packaging Films in Food: Developments, Applications, and Challenges. Gels, 10.","DOI":"10.3390\/gels10070418"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1016\/j.lwt.2018.06.011","article-title":"Impact of Soybean Protein Isolate-Chitosan Edible Coating on the Softening of Apricot Fruit during Storage","volume":"96","author":"Zhang","year":"2018","journal-title":"LWT"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"112868","DOI":"10.1016\/j.lwt.2021.112868","article-title":"Improving Physicochemical Properties of Edible Wheat Gluten Protein Films with Proteins, Polysaccharides and Organic Acid","volume":"154","author":"Dong","year":"2022","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/j.jcs.2016.04.001","article-title":"Effect of Lipid Incorporation on Functional Properties of Wheat Gluten Based Edible Films","volume":"69","author":"Marcuzzo","year":"2016","journal-title":"J. Cereal Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"e202402413","DOI":"10.1002\/cssc.202402413","article-title":"Exploring the Potential of H-Zeolites as Heterogeneous Catalysts for the Chemical Recycling of Polysaccharides and Their Flexible Films","volume":"18","author":"Fernandes","year":"2025","journal-title":"ChemSusChem"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"110597","DOI":"10.1016\/j.foodhyd.2024.110597","article-title":"Quaternary Ammonium Chitosan-Based Active Packaging Films Incorporated with Dialdehyde Guar Gum-Proanthocyanidins Conjugates: Characterization and Application in the Edible Coating of Pork","volume":"158","author":"Sun","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.tifs.2017.08.006","article-title":"Interactions of Vegetable Proteins with Other Polymers: Structure-Function Relationships and Applications in the Food Industry","volume":"68","author":"Lin","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1007\/s11483-023-09794-7","article-title":"Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films\/Coatings for Food Packaging Applications: A Review","volume":"19","author":"Wu","year":"2024","journal-title":"Food Biophys."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1016\/j.foodres.2014.08.010","article-title":"Shear Structuring as a New Method to Make Anisotropic Structures from Soy-Gluten Blends","volume":"64","author":"Grabowska","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"112986","DOI":"10.1016\/j.foodres.2023.112986","article-title":"Effects of High-Pressure Homogenization on the Physicochemical, Foaming, and Emulsifying Properties of Chickpea Protein","volume":"170","author":"Ma","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/0003-2697(76)90527-3","article-title":"A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding","volume":"72","author":"Bradford","year":"1976","journal-title":"Anal. Biochem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"106747","DOI":"10.1016\/j.foodhyd.2021.106747","article-title":"Multifunctional Nanocomposite Active Packaging Materials: Immobilization of Quercetin, Lactoferrin, and Chitosan Nanofiber Particles in Gelatin Films","volume":"118","author":"Tavassoli","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodcont.2016.02.027","article-title":"Release Behavior of Quercetin from Chitosan-Fish Gelatin Edible Films Influenced by Electron Beam Irradiation","volume":"66","author":"Chambin","year":"2016","journal-title":"Food Control"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2325","DOI":"10.1007\/s10792-018-01069-2","article-title":"Metabolomics Analysis in Pterygium Tissue","volume":"39","author":"Saglik","year":"2019","journal-title":"Int. Ophthalmol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"108440","DOI":"10.1016\/j.foodhyd.2022.108440","article-title":"Effect of W\/O Pre-Emulsion Prepared with Different Emulsifiers on the Physicochemical Properties of Soy Protein Isolate-Based Emulsion Films","volume":"139","author":"Zhao","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"142989","DOI":"10.1016\/j.foodchem.2025.142989","article-title":"Facile Synthesis of Olive Oil-Incorporated Oleofilms via High-Power Ultrasonic Emulsification: A Sustainable Packaging Model","volume":"473","author":"Akalan","year":"2025","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/j.jfoodeng.2012.02.031","article-title":"Characterization and Microstructure of Films Made from Mucilage of Salvia hispanica and Whey Protein Concentrate","volume":"111","author":"Aguilera","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"122445","DOI":"10.1016\/j.carbpol.2024.122445","article-title":"Propolis Ethanol Extract Functionalized Chitosan\/Tenebrio Molitor Larvae Protein Film for Sustainable Active Food Packaging","volume":"343","author":"Liu","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"108141","DOI":"10.1016\/j.foodhyd.2022.108141","article-title":"Effect of Catechin and Tannins on the Structural and Functional Properties of Sodium Alginate\/Gelatin\/Poly(Vinylalcohol) Blend Films","volume":"135","author":"Liu","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"101024","DOI":"10.1016\/j.fpsl.2023.101024","article-title":"Improving the Mechanical and Water-Resistance Properties of Pea Protein-Based Edible Film via Wet-Heating Maillard Reaction: Insights into the Simultaneous Effect of Heating and Maillard Reaction","volume":"35","author":"Cheng","year":"2023","journal-title":"Food Packag. Shelf Life"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.fpsl.2017.04.002","article-title":"The Effects of Microbial Transglutaminase on the Properties of Fish Myofibrillar Protein Film","volume":"12","author":"Kaewprachu","year":"2017","journal-title":"Food Packag. Shelf Life"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Bhatia, S., Shah, Y.A., Al-Harrasi, A., Jawad, M., Khan, T.S., Alam, T., D\u0131blan, S., Koca, E., and Aydemir, L.Y. (2024). Pectin\/Sodium Alginate Films Tailored with Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging. Int. J. Biol. Macromol., 261.","DOI":"10.1016\/j.ijbiomac.2024.129698"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"100313","DOI":"10.1016\/j.afres.2023.100313","article-title":"Influence of an Innovative, Biodegradable Active Packaging on the Quality of Sunflower Oil and \u201cPesto\u201d Sauce during Storage","volume":"3","author":"Glicerina","year":"2023","journal-title":"Appl. Food Res."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"100830","DOI":"10.1016\/j.fpsl.2022.100830","article-title":"Comparative Characterization and Release Study of Edible Films of Chitosan and Natural Extracts","volume":"32","author":"Pham","year":"2022","journal-title":"Food Packag. Shelf Life"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Zhuo, Y., Liang, Y., Xu, D., McClements, D.J., Wang, S., Li, Q., Han, Y., Liu, F., and Chen, S. (2023). Improvement of Physicochemical Stability and Digestive Properties of Quercetagetin Using Zein-Chondroitin Sulfate Particles Prepared by Antisolvent Co-Precipitation. Int. J. Biol. Macromol., 242.","DOI":"10.1016\/j.ijbiomac.2023.125109"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Li, N., Cheng, Y., Li, Z., Yue, T., and Yuan, Y. (2024). An Alginate-Based Edible Coating Containing Lactic Acid Bacteria Extends the Shelf Life of Fresh Strawberry (Fragaria \u00d7 Ananassa Duch.). Int. J. Biol. Macromol., 274.","DOI":"10.1016\/j.ijbiomac.2024.133273"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.ijbiomac.2020.02.169","article-title":"The Preservation Performance of Chitosan Coating with Different Molecular Weight on Strawberry Using Electrostatic Spraying Technique","volume":"151","author":"Jiang","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Kumar, S., Shukla, P., Das, K., and Katiyar, V. (2025). Chitosan\/Water Caltrop Pericarp Extract Reinforced Active Edible Film and Its Efficacy as Strawberry Coating for Prolonging Shelf Life. Int. J. Biol. Macromol., 307.","DOI":"10.1016\/j.ijbiomac.2025.142115"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"111853","DOI":"10.1016\/j.lwt.2021.111853","article-title":"Quinoa Bioactive Protein Hydrolysate Produced by Pancreatin Enzyme-Functional and Antioxidant Properties","volume":"150","author":"Daliri","year":"2021","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.fpsl.2017.12.003","article-title":"Exploring the Properties of Modified Fish Gelatin Films Incorporated with Different Fatty Acid Sucrose Esters","volume":"15","author":"Norziah","year":"2018","journal-title":"Food Packag. Shelf Life"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"3547","DOI":"10.1007\/s11694-022-01470-7","article-title":"Production and Evaluation of Physicochemical, Mechanical and Antimicrobial Properties of Chia (Salvia hispanica L.) Mucilage-Gelatin Based Edible Films Incorporated with Chitosan Nanoparticles","volume":"16","author":"Khodaman","year":"2022","journal-title":"J. Food Meas. Charact."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"110696","DOI":"10.1016\/j.foodhyd.2024.110696","article-title":"How the Ovalbumin Modulates the Conformation of Zein through Protein-Protein Interactions","volume":"159","author":"Xie","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"134494","DOI":"10.1016\/j.foodchem.2022.134494","article-title":"Application of Soy Protein Isolate Fiber and Soy Soluble Polysaccharide Non-Covalent Complex: A Potential Way for PH-Triggered Release","volume":"402","author":"Zhao","year":"2023","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"106594","DOI":"10.1016\/j.foodhyd.2021.106594","article-title":"Protein Corona Formation around Inorganic Nanoparticles: Food Plant Proteins-TiO2 Nanoparticle Interactions","volume":"115","author":"Bing","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Dietzen, D.J. (2018). Amino Acids, Peptides, and Proteins. Principles and Applications of Molecular Diagnostics, Elsevier.","DOI":"10.1016\/B978-0-12-816061-9.00013-8"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1073","DOI":"10.1016\/j.bbabio.2007.06.004","article-title":"Infrared Spectroscopy of Proteins","volume":"1767","author":"Barth","year":"2007","journal-title":"Biochim. Biophys. Acta Bioenerg."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"135851","DOI":"10.1016\/j.foodchem.2023.135851","article-title":"Fabrication and Characterization of Natural Polyphenol and ZnO Nanoparticles Loaded Protein-Based Biopolymer Multifunction Electrospun Nanofiber Films, and Application in Fruit Preservation","volume":"418","author":"Yuan","year":"2023","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Zhang, Z., Zhou, X., Fang, C., and Wang, D. (2022). Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein\/Soy Protein Isolate\/Cinnamaldehyde Blend Crosslinked With Xylose. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.796356"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"116114","DOI":"10.1016\/j.indcrop.2022.116114","article-title":"Characterisation of Ternary Blend Film of Alginate\/Carboxymethyl Cellulose\/Starch for Packaging Applications","volume":"193","author":"Ramakrishnan","year":"2023","journal-title":"Ind. Crops Prod."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.cis.2019.06.006","article-title":"Gelation of Food Protein-Protein Mixtures","volume":"270","author":"Nicolai","year":"2019","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"107047","DOI":"10.1016\/j.foodhyd.2021.107047","article-title":"Effect of Octenylsuccination of Pullulan on Mechanical and Barrier Properties of Pullulan-Chickpea Protein Isolate Composite Film","volume":"121","author":"Gharaghani","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Bhatia, S., Shah, Y.A., Al-Harrasi, A., Jawad, M., Koca, E., and Aydemir, L.Y. (2024). Novel Applications of Black Pepper Essential Oil as an Antioxidant Agent in Sodium Caseinate and Chitosan Based Active Edible Films. Int. J. Biol. Macromol., 254.","DOI":"10.1016\/j.ijbiomac.2023.128045"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"116521","DOI":"10.1016\/j.carbpol.2020.116521","article-title":"Effect of Carboxymethyl Cellulose Concentration on Mechanical and Water Vapor Barrier Properties of Corn Starch Films","volume":"246","author":"Tavares","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.memsci.2017.06.031","article-title":"Effect of Humidity on Mechanical, Thermal and Barrier Properties of EVOH Films","volume":"540","author":"Blanchard","year":"2017","journal-title":"J. Memb. Sci."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"104183","DOI":"10.1016\/j.rinp.2021.104183","article-title":"Fabrication and Characterization of PVC Based Flexible Nanocomposites for the Shielding against EMI, NIR, and Thermal Imaging Signals","volume":"24","author":"Siddique","year":"2021","journal-title":"Results Phys."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.foodhyd.2015.10.020","article-title":"Interactions between Lepidium perfoliatum Seed Gum\u2014Grass Pea (Lathyrus sativus) Protein Isolate in Composite Biodegradable Film","volume":"54","author":"Ebrahimi","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2017.10.071","article-title":"Physicochemical and Microstructural Characterization of Gum Tragacanth Added Whey Protein Based Films","volume":"105","author":"Tonyali","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"134989","DOI":"10.1016\/j.molstruc.2023.134989","article-title":"MWCNT Nanocomposite Films Prepared Using Different Ratios of PVC\/PCL: Combined FT-IR\/DFT, Thermal and Shape Memory Properties","volume":"1279","author":"Pekdemir","year":"2023","journal-title":"J. Mol. Struct."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Kra\u015bniewska, K., and Gniewosz, M. (2025). Active Packaging Based on a PET\/PP Food-Grade Film Coated with Pullulan and Clove Essential Oil: Physicochemical and Antimicrobial Properties. Molecules, 30.","DOI":"10.3390\/molecules30102118"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1016\/j.foodhyd.2006.09.001","article-title":"Preparation and Physical Properties of Soy Protein Isolate and Gelatin Composite Films","volume":"21","author":"Cao","year":"2007","journal-title":"Food Hydrocoll."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Yasmeen, F., Karamat, H., Rehman, R., Akram, M., Ghfar, A.A., Abdelghani, H.T.M., Dar, A., and Mitu, L. (2023). Fabrication and Testing of Edible Films Incorporated with ZnO Nanoparticles to Enhance the Shelf Life of Bread. Food Biosci., 56.","DOI":"10.1016\/j.fbio.2023.103111"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"106649","DOI":"10.1016\/j.foodhyd.2021.106649","article-title":"Effect of Transglutaminase Crosslinking on Solubility Property and Mechanical Strength of Gelatin-Zein Composite Films","volume":"116","author":"Ahammed","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.foodhyd.2014.09.004","article-title":"Fabrication of Bio-Nanocomposite Films Based on Fish Gelatin Reinforced with Chitosan Nanoparticles","volume":"44","author":"Hosseini","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.foodhyd.2016.08.004","article-title":"Controlled-Release of Tea Polyphenol from Gelatin Films Incorporated with Different Ratios of Free\/Nanoencapsulated Tea Polyphenols into Fatty Food Simulants","volume":"62","author":"Liu","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1007\/s00289-006-0590-7","article-title":"Temperature and PH-Sensitive Chitosan Hydrogels: DSC, Rheological and Swelling Evidence of a Volume Phase Transition","volume":"58","author":"Goycoolea","year":"2007","journal-title":"Polym. Bull."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Chen, H., Lan, X., Zhang, S., Zhang, Q., Zhang, X., Chi, H., Meng, Q., Fan, F., and Tang, J. (2025). Properties of Gelatin-Zein Films Prepared by Blending Method and Layer-by-Layer Self-Assembly Method. Int. J. Biol. Macromol., 292.","DOI":"10.1016\/j.ijbiomac.2024.139172"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"42052","DOI":"10.1021\/acsami.1c12687","article-title":"Tough, Resilient, Adhesive, and Anti-Freezing Hydrogels Cross-Linked with a Macromolecular Cross-Linker for Wearable Strain Sensors","volume":"13","author":"Liu","year":"2021","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1016\/j.foodchem.2018.07.223","article-title":"Cross-Linking and Film-Forming Properties of Transglutaminase-Modified Collagen Fibers Tailored by Denaturation Temperature","volume":"271","author":"Cheng","year":"2019","journal-title":"Food Chem."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"109854","DOI":"10.1016\/j.foodhyd.2024.109854","article-title":"Improving the Comprehensive Properties of Gelatin Films by Transglutaminase and Chitosan","volume":"151","author":"Chen","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"100043","DOI":"10.1016\/j.afres.2022.100043","article-title":"Development of Edible Films from Protein of Brewer\u2019s Spent Grain: Effect of PH and Protein Concentration on Physical, Mechanical and Barrier Properties of Films","volume":"2","author":"Shroti","year":"2022","journal-title":"Appl. Food Res."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"127679","DOI":"10.1016\/j.foodchem.2020.127679","article-title":"Effects of Organic Solvent on Functional Properties of Defatted Proteins Extracted from Protaetia brevitarsis Larvae","volume":"336","author":"Kim","year":"2021","journal-title":"Food Chem."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"1041","DOI":"10.1016\/j.foodchem.2013.03.103","article-title":"Development and Characterization of Novel Probiotic-Residing Pullulan\/Starch Edible Films","volume":"141","author":"Kanmani","year":"2013","journal-title":"Food Chem."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.indcrop.2018.12.072","article-title":"Preparation and Characterization of Curcumin Loaded Caseinate\/Zein Nanocomposite Film Using PH-Driven Method","volume":"130","author":"Wang","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"5549","DOI":"10.1007\/s11947-025-03782-0","article-title":"Bioengineering Novel Hydrogel Systems: Nucleic Acid Nanoparticles and Protein Polymeric Networks for Sustained Model Drug Delivery","volume":"18","author":"Akay","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"121389","DOI":"10.1016\/j.carbpol.2023.121389","article-title":"Preparation and Characterization of Lotus Root Starch Based Bioactive Edible Film Containing Quercetin-Encapsulated Nanoparticle and Its Effect on Grape Preservation","volume":"323","author":"Zeng","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Akay, K.B., Ba\u015fyi\u011fit, B., and Karaaslan, M. (2024). Fatty-Acid Incorporation Improves Hydrophobicity of Pea Protein Based Films towards Better Oxygen\/Water Barrier Properties and Fruit Protecting Ability. Int. J. Biol. Macromol., 276.","DOI":"10.1016\/j.ijbiomac.2024.133965"},{"key":"ref_83","doi-asserted-by":"crossref","unstructured":"Yavari Maroufi, L., Shahabi, N., Fallah, A.A., Mahmoudi, E., Al-Musawi, M.H., and Ghorbani, M. (2023). Soy Protein Isolate\/Kappa-Carrageenan\/Cellulose Nanofibrils Composite Film Incorporated with Zenian Essential Oil-Loaded MOFs for Food Packaging. Int. J. Biol. Macromol., 250.","DOI":"10.1016\/j.ijbiomac.2023.126176"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"892","DOI":"10.1016\/j.ijbiomac.2020.03.018","article-title":"Physicochemical, Mechanical and Structural Properties of Composite Edible Films Based on Whey Protein Isolate\/Psyllium Seed Gum","volume":"153","author":"Zhang","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.tifs.2021.12.008","article-title":"Compositional, Structural Design and Nutritional Aspects of Texture-Modified Foods for the Elderly","volume":"119","author":"Gallego","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.foodcont.2018.05.004","article-title":"Antifungal and Functional Properties of Starch-Gellan Films Containing Thyme (Thymus zygis) Essential Oil","volume":"92","author":"Sapper","year":"2018","journal-title":"Food Control"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"52357","DOI":"10.1039\/C7RA07381J","article-title":"Effect of Xylose on the Structural and Physicochemical Properties of Peanut Isolated Protein Based Films","volume":"7","author":"Liu","year":"2017","journal-title":"RSC Adv."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"104012","DOI":"10.1016\/j.ifset.2025.104012","article-title":"Impact of Adding Dietary Fibers and Maltodextrin on the Mechanical, Morphological, Optical, Barrier and Thermal Properties of Potato Starch-Based Edible Films","volume":"102","author":"Urango","year":"2025","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1016\/j.polymdegradstab.2018.04.015","article-title":"Effect of Gallic Acid and Umbelliferone on Thermal, Mechanical, Antioxidant and Antimicrobial Properties of Poly (Vinyl Alcohol-Co-Ethylene) Films","volume":"152","author":"Luzi","year":"2018","journal-title":"Polym. Degrad. Stab."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"107271","DOI":"10.1016\/j.polymertesting.2021.107271","article-title":"Performance Assessment of Polyvinyl Chloride Films Plasticized with Citrullus lanatus Seed Oil Based Novel Plasticizer","volume":"101","author":"Patil","year":"2021","journal-title":"Polym. Test."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"108873","DOI":"10.1016\/j.compositesb.2021.108873","article-title":"Thermo-Mechanical Recycling of Polypropylene for the Facile and Scalable Fabrication of Highly Loaded Wood Plastic Composites","volume":"219","author":"Jubinville","year":"2021","journal-title":"Compos. Part B Eng."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jmst.2021.03.026","article-title":"Effect of Film Types on Thermal Response, Cellular Structure, Forming Defects and Mechanical Properties of Combined in-Mold Decoration and Microcellular Injection Molding Parts","volume":"92","author":"Guo","year":"2021","journal-title":"J. Mater. Sci. Technol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"114067","DOI":"10.1016\/j.eurpolymj.2025.114067","article-title":"Design and Synthesis of Y-Shaped Triblock Copolymer for Enhanced Antibiofouling Polyvinyl Chloride (PVC) Plastics","volume":"235","author":"Xue","year":"2025","journal-title":"Eur. Polym. J."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"e56827","DOI":"10.1002\/app.56827","article-title":"Mathematical Modeling and Optimization of Poly(Ethylene Vinyl Alcohol) Film Thickness and Ethylene Composition Based on I-Optimal Design","volume":"142","author":"Rezvanian","year":"2025","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.ijbiomac.2013.04.019","article-title":"Development of Tea Extracts and Chitosan Composite Films for Active Packaging Materials","volume":"59","author":"Peng","year":"2013","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"107065","DOI":"10.1016\/j.foodhyd.2021.107065","article-title":"Fabrication of Chitosan-Based Functional Nanocomposite Films: Effect of Quercetin-Loaded Chitosan Nanoparticles","volume":"121","author":"Roy","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.jfoodeng.2011.02.016","article-title":"Study of the Release of Limonene Present in Chitosan Films Enriched with Bergamot Oil in Food Simulants","volume":"105","author":"Chiralt","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Yu, M., Hou, Y., Zheng, L., Han, Y., and Wang, D. (2023). Soy Protein Isolate-Based Active Films Functionalized with Zanthoxylum bungeanum by-Products: Effects on Barrier, Mechanical, Antioxidant and Cherry Tomato Preservation Performance. Int. J. Biol. Macromol., 253.","DOI":"10.1016\/j.ijbiomac.2023.127539"},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"109582","DOI":"10.1016\/j.foodres.2020.109582","article-title":"Film Formation and Deposition Methods of Edible Coating on Food Products: A Review","volume":"136","author":"Suhag","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_100","doi-asserted-by":"crossref","unstructured":"Elhadef, K., Chaari, M., Akermi, S., Ben Hlima, H., Ennouri, M., Abdelkafi, S., Agriopoulou, S., Ali, D.S., Boulekbache-Makhlouf, L., and Mellouli, L. (2024). pH-Sensitive Films Based on Carboxymethyl Cellulose\/Date Pits Anthocyanins: A Convenient Colorimetric Indicator for Beef Meat Freshness Tracking. Food Biosci., 57.","DOI":"10.1016\/j.fbio.2023.103508"},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.postharvbio.2012.04.002","article-title":"Effect of Chitosan\u2013Lemon Essential Oil Coatings on Storage-Keeping Quality of Strawberry","volume":"70","author":"Perdones","year":"2012","journal-title":"Postharvest Biol. Technol."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.postharvbio.2017.03.005","article-title":"Thermoplastic Starch\/Clay Nanocomposites Loaded with Essential Oil Constituents as Packaging for Strawberries\u2014In vivo Antimicrobial Synergy over Botrytis cinerea","volume":"129","author":"Rivas","year":"2017","journal-title":"Postharvest Biol. Technol."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"107730","DOI":"10.1016\/j.porgcoat.2023.107730","article-title":"Application of Edible Coatings Composed of Chitosan and Tea Seed Oil for Quality Improvement of Strawberries and Visualization of Internal Structure Changes Using X-Ray Computed Tomography","volume":"183","author":"Phuong","year":"2023","journal-title":"Prog. Org. Coat."},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Wang, R., Fan, W., Zhu, L., Wang, W., Luo, X., Yan, W., Wang, T., and Zhang, H. (2025). Edible Rice Starch Films Incorporated with Curcumin Nanoparticles Exerting Anti-Microbial Properties for Strawberry Preservation. Int. J. Biol. Macromol., 310.","DOI":"10.1016\/j.ijbiomac.2025.142993"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"101557","DOI":"10.1016\/j.fpsl.2025.101557","article-title":"Design and Characterization of a Pea Protein\/Nucleic Acid-Based Biopolymeric Film for Strawberry Preservation","volume":"50","author":"Karaaslan","year":"2025","journal-title":"Food Packag. Shelf Life"},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"116446","DOI":"10.1016\/j.carbpol.2020.116446","article-title":"Preparation and Characterization of Konjac Glucomannan and Pullulan Composite Films for Strawberry Preservation","volume":"243","author":"Yan","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"139352","DOI":"10.1016\/j.foodchem.2024.139352","article-title":"The Improvement of Water Barrier Property in Gelatin\/Carboxymethyl Cellulose Composite Film by Electrostatic Interaction Regulation and Its Application in Strawberry Preservation","volume":"450","author":"Yu","year":"2024","journal-title":"Food Chem."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"109327","DOI":"10.1016\/j.foodhyd.2023.109327","article-title":"Multifunctional Carbon Dots Reinforced Gelatin-Based Coating Film for Strawberry Preservation","volume":"147","author":"Guo","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_109","doi-asserted-by":"crossref","unstructured":"Guo, H., Li, A., Huang, G., Jin, X., Xiao, Y., Gan, R.-Y., and Gao, H. (2024). Development of Apple Pectin\/Soy Protein Isolate-Based Edible Films Containing Punicalagin for Strawberry Preservation. Int. J. Biol. Macromol., 273.","DOI":"10.1016\/j.ijbiomac.2024.133111"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"1095","DOI":"10.1016\/j.ijbiomac.2017.11.097","article-title":"Recent Advances on Polysaccharides, Lipids and Protein Based Edible Films and Coatings: A Review","volume":"109","author":"Hassan","year":"2018","journal-title":"Int. J. Biol. Macromol."}],"container-title":["Polymers"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2073-4360\/17\/14\/1938\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:10:02Z","timestamp":1760033402000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2073-4360\/17\/14\/1938"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7,15]]},"references-count":110,"journal-issue":{"issue":"14","published-online":{"date-parts":[[2025,7]]}},"alternative-id":["polym17141938"],"URL":"https:\/\/doi.org\/10.3390\/polym17141938","relation":{},"ISSN":["2073-4360"],"issn-type":[{"value":"2073-4360","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7,15]]}}}