Wheat (W) and rye flour (R, R1 and R2) films were developed. The rye flours used differed in
their particle size. R1 and R2 resulted from jet milling of the R flour at two different feed rates …

In the present study, blue corn flour films were developed. The cereal grain's total
composition (excluding the pericarp) is used to obtain the films. The plasticizing effects of …

Wheat starch‐based films were formulated by dispersing 4 g starch in distilled water, and
plasticized with Gly and PEG in different levels (Gly= 2 and 3 mL/100 mL and PEG= 0.0, 0.2 …

The use of flours as a material for biopolymer-based film preparation has gained interest
due to the fact that they are a natural mixture of compatible macromolecules and due to their …

The effects of plasticizers [glycerol, xylitol, ethylene glycol, urea, PEG200, PEG400,
propylene glycol, and sorbitol] are investigated on mechanical properties, absorption …

This study aimed to evaluate the feasibility of the production of sustainable and
biodegradable packages made from a little‐explored by product of wheat‐milling, the glue …

Rye flour based edible films were produced by using glycerol and ethylene glycol as
plasticizers at concentrations ranging between 40 to 100%(w/w of rye flour). The structural …

An edible wheat gluten film was developed and effects of gluten concentration, ethanol
concentration (ET) and pH of the film‐forming solution on various film properties were …

A method was developed to prepare films based on industrial wheat gluten, from aqueous
dispersion at neutral pH. An essential step in this procedure is to prepare aqueous …

Edible films were developed from the solid residue of the processing of whole fruits and
vegetables. The solid residue, processed into flour (FVR flour) was chemically and …