This study comprehensively evaluated the regulatory effects of citric acid, malic acid, and tartaric acid on the properties of FG-CN cross-linked films. The results show that the citric acid-cross-linked FG-CA-CN film exhibited the best overall performance: tensile strength reached 6.90 ± 0.47 MPa, elongation at break was 45.91 ± 2.58%, water vapor barrier property was 35.39 ± 1.34 g/m2·24h, and it exhibited good thermal stability. Structural analysis confirmed the formation of a dual - site cross-linking network involving ester and amide bonds. Application experiments demonstrated that this film effectively delayed protein loss, with no significant difference from the control group within 9 d (p > 0.05), lipid oxidation, and other deterioration processes in packaged cheese. This research provides an effective strategy for developing sustainable food packaging materials.
Fenugreek gum/casein edible gel film based on polycarboxylic acid cross-linking: Performance characterization, cross-linking mechanism and application.
TL;DR
This study comprehensively evaluated the regulatory effects of citric acid, malic acid, and tartaric acid on the properties of FG-CN cross-linked films. The results show that the citric acid-cross-linked FG-CA-CN film exhibited the best overall performance: tensile strength reached 6.90 ± 0.47 MPa, elongation at break was 45.91 ± 2.58%, water vapor barrier property was 35.39 ± 1.34 g/m2·24h, and it exhibited good thermal stability. Structural analysis confirmed the formation of a dual - site cro
Credibility Assessment
Preliminary — 38/100
Study Design
Rigor of the research methodology
5/20
Sample Size
Whether the study was sufficiently powered
7/20
Peer Review
Review status and journal reputation
10/20
Replication
Has this finding been independently reproduced?
6/20
Transparency
Funding disclosure and data availability
10/20
Overall
Sum of all five dimensions
38/100
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