Al-Hassan, A.A., & Norziah, M.H. 2012. Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids, 26(1): 108-117.
ASTM. 2009. Standard test method for tensile properties of thin plastic sheeting. Designation D 882-09. Philadelphia: American Society for Testing Materials.
ASTM. 1995. Standard test methods for water vapor transmission of materials. Annual book of ASTM standards. Designation.E 96- 95. Philadelphia: American Society for Testing Materials.
Avella, M., De Vlieger, J.J., EmanuelaErrico, M., Fischer, S., Vacca, P., & Grazia Volpe, M. 2005. Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chemistry, 93(3): 467-474.
Bourtoom, T., Chinnan, M.S., Jantawat, P., & Sanguandeekul, R. 2006. Effect of plasticizer type and concentration on the properties of edible film from water-soluble fish proteins in surimi wash-water. Food Science and Technology International, 12(2):119-126.
Cao, N., Fu, Y., & He, J. 2007. Preparation and physical properties of soy protein isolate and gelatin composite films. Food Hydrocolloids, 21(7): 1153–1162.
De Jesus Avena-Bustillos, R., & McHugh, T.H. 2012.Role of edible film and coating additives.In E. A. Baldwin et al. (Ed), Edible Coatings and Films to Improve Food Quality (pp. 158-159). CRC Press publishing Inc.
EsmaeiliKharyeki, M., Rezaei, M., & Motamedzadegan. A. 2011. The effect of processing conditions on physico-chemical properties of whitecheek shark (carcharhinusdussumieri) skin gelatin. International Aquatic Research, 3: 63-69.
Galus, S., & Lenart, A. 2013. Development and characterization of composite edible films based on sodium alginate and pectin. Journal of Food Engineering, 115(4): 459-465.
Gómez-Estaca, J., Gómez-Guillén, M.C., Fernández-Martín, F., & Montero, P .2011. Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films. FoodHydrocolloids, 25(6): 1461-1469.
Hosseini, S.F., Rezaei, M., Zandi, M., & FarahmandGhavi, F. 2013. Preparation and functional properties of fish gelatin-chitosan blend edible films. Food Chemistry, 136(3): 1490-1495.
Institute of Standards and Industrial Research of Iran, 1994. Characteristics and test methods of gelatin used in food industry. No. 3474, First Edition. [In Persian]
Irissin-mangata, J., bauduin, G., boutevin, B., & gontard, N. 2001. New plasticizers for wheat gluten films. European polymer journal, 37(8):1533-1541.
Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. 2010. Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocolloids, 24(2): 164-171.
Liu, H.Y., Li, D., & Guo, D.S. 2008. Extraction and properties of gelatin from channel catfish (Ietaluruspunetaus) skin. LWT- Food Science and Technology, 41(3): 414-419.
Ma, W., Tang, C.H., Yin, S.W., Yang, X.O., Wang, Q., Liu, F., & Wei, Z.H. 2012. Characterization of gelatin-based edible films incorporated with olive oil. Food Research International, 49(1): 572-579.
Mahjoorian, A., Mortazavi, S.A., Tavakolipour, H., Motamedzadegan, A., & Askari, B. 2013. Rheological properties of skin gelatin of beluga sturgeon (husohuso) from the caspian Sea. Annals of Biological Research, 4(7): 227-234.
McHught, T.H., & Krochta, J.M. 1994. Sorbitol- vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. Journal of Agricultural and Food Chemistry, 42(4): 841-845.
Meshkani, S.M., Mortazavi, S.A., Milani, E. & Bakhshi moghadam, F. Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.). Iranian journal of food science and technology, 36: 109-117. [In Persian]
Pavlath, A.E., & Orts, W. 2009.Edible Films and Coatings: Why, What and How?. In M. E. Embuscado, & K. C. Huber (Eds), Edible Films and Coatings for Food Applications (pp. 8-9). Springe publishing Inc.
Ramos, Ó.L., Reinas, I., Silva, S.I., Fernandes, J.C., Cerqueira, M.A., Pereira, R.N., Vicente, A.A., FátimaPoças, M., Pintado, M.E., &Xavier Malcata, F. 2013. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocolloids, 30(1):110-122.
Rivero, S., García, M.A., & Pinotti, A. 2010. Correlations between structural, barrier, thermal & mechanical properties of plasticized gelatin films. Innovative Food Science and Emerging Technologies, 11(2): 369-375.
Siew, D.C.W., Heilmann, C., Easteal, A.J., & Cooney, R.P. 1999. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems. Journal of agricultural and food chemistry, 47(8): 3432-3440.
Sobral, P.J.A., Menegalli, F.C., Hubinger, M.D., & Roques, M.A. 2001. Mechanical, water vapor barrier and thermal propertisepf gelatin based edible films. Food Hydrocolloids, 15(4): 423-432.
Thomazine, M., Carvalho, R.A., & Sobral, P.J.A. 2005. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science, 70(3): 172-176.
Yang, L., & Paulson, A.T. 2000. Effects of lipids on mechanical and moisture barrier properties of edible gellanfilm. Food Research International, 33(7): 571-578.
Send comment about this article