Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

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), a...

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Bibliographic Details
Main Authors: Ying Chen, Jing Wang, Liang Xu, Yuping Nie, Yunyue Ye, Jianya Qian, Fengsong Liu, Liang Zhang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
curdlan
edible film
plasticizer
hydrophobicity
mechanical properties
Online Access:https://www.mdpi.com/2304-8158/13/23/3930
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