[1] Díaz‑Montes E, Castro‑Muñoz R. 2021. Edible films and coatings as food‑quality preservers: An overview. Foods 10(2):249. https://doi.org/10.3390/foods10020249
[2] Gennadios A, Weller CL, Gooding CH, Hanna MA. 1997. Mechanical and barrier properties of edible films from proteins. Trends in Food Science & Technology 8(5):174–179.
[3] Anal AK, Singh H. 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology 18(5):240–251.
[4] Gere J, et al. 2019. Broadening your horizons: Self‑expanding activities promote desire and satisfaction in established romantic relationships. Journal of Personality and Social Psychology 116(2):237.
[5] Quirós‑Sauceda AE, Palafox‑Carlos H, Sáyago‑Ayerdi SG, Ayala‑Zavala JF, Bello‑Perez LA, Alvarez‑Parrilla E, González‑Aguilar GA. 2014. Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion. Food & Function 5(6):1063–1072.
[6] Salgado R, Denkert C, Demaria S, Sirtaine N, Klauschen F, Pruneri G, Loi S. 2015. The evaluation of tumor‑infiltrating lymphocytes (TILs) in breast cancer: recommendations by an International TILs Working Group 2014. Annals of Oncology 26(2):259–271.
[7] Dima D, Stephan KE, Roiser JP, Friston KJ, Frangou S. 2011. Effective connectivity during processing of facial affect: evidence for multiple parallel pathways. Journal of Neuroscience 31(40):14378–14385.
[8] Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. 2020. Functional foods: product development, technological trends, efficacy testing, and safety. Annual Review of Food Science and Technology 11:93–118. https://doi.org/10.1146/annurev‑food‑032519‑051708
[9] FAO/WHO. 2006. Probiotics in Food. Health and Nutritional Properties and Guidelines for Evaluation.
[10] Mohammadi A, Malakootian M, Dobaradaran S, Hashemi M, Jaafarzadeh N. 2022. Occurrence, seasonal distribution, and ecological risk assessment of microplastics and phthalate esters in leachates of a landfill site located near the marine environment: Bushehr port, Iran as a case. Science of the Total Environment 842:156838.
[11] Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. 2020. Probiotic: conceptualization from a new approach. Current Opinion in Food Science 32:103–123.
[12] Soukoulis C, Yonekura L, Gan HH, Behboudi‑Jobbehdar S, Parmenter C, Fisk I. 2014. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids 39:231–242.
[13] Lan Z, Zhao Y, Zhang J, Jiao R, Khan MN, Sial TA, Si B. 2021. Long‑term vegetation restoration increases deep soil carbon storage in the Northern Loess Plateau. Scientific Reports 11(1):13758.
[14] Nezamdoost‑Sani N, et al. 2023. Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review. Food Bioscience 52:102433.
[15] Xie A, et al. 2023. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. International Journal of Biological Macromolecules 242:124784. https://doi.org/10.1016/j.ijbiomac.2023.124784
[16] Sahraee S, Milani JM, Regenstein JM, Kafil HS. 2019. Protection of foods against oxidative deterioration using edible films and coatings: a review. Food Bioscience 32:100451. https://doi.org/10.1016/j.fbio.2019.100451
[17] Chaturvedi S, Chakraborty S. 2021. Review on potential non‑dairy synbiotic beverages: a preliminary approach using legumes. International Journal of Food Science and Technology 56(5):2068–2077. https://doi.org/10.1111/ijfs.14779
[18] Sáez‑Orviz S, Puertas C, Marcet I, Rendueles M, Díaz M. 2020. Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product. Journal of Functional Foods 75:104263. https://doi.org/10.1016/j.jff.2020.104263
[19] Bambace MF, Alvarez MV, Moreira MdR. 2019. Novel functional blueberries: fructo‑oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings. Food Research International 122:653–660. https://doi.org/10.1016/j.foodres.2019.01.040
[20] Pereira JO, Soares J, Monteiro MJP, Amaro A, Gomes A, Pintado M. 2019. Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB‑12 and inulin incorporated in edible coatings of whey protein isolate or alginate. Food Function 10:6892–6902. https://doi.org/10.1039/C9FO00370
[21] Odila Pereira J, Soares J, Costa E, Silva S, Gomes A, Pintado M. 2019. Characterization of edible films based on alginate or whey protein incorporated with Bifidobacterium animalis subsp. lactis BB‑12 and prebiotics. Coatings 9:493. https://doi.org/10.3390/coatings9080493
[22] Zakipour N, Nasiraie LR, Mortazavian AM, Khorshidian N, Sohrabvandi S. 2020. Synbiotic functional malt beverage supplemented with inulin and probiotic strains. Current Nutrition & Food Science 16:1098–1105. https://doi.org/10.2174/1573401315666191209145851
[23] Kandasamy S, McGrew P, McMahon DJ, Loveday SM. 2021. Application of whey protein‑based edible films and coatings in food industries: An updated overview. Coatings 11(9):1056. https://doi.org/10.3390/coatings11091056
[24] Lee Y, Yusof Y, Pui L. 2020. Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG. BioResources 15(3):6960.
[25] Kusumaningtyas MA, Hutahaean AA, Fischer HW, Pérez‑Mayo M, Ransby D, Jennerjahn TC. 2019. Variability in the organic carbon stocks, sources, and accumulation rates of Indonesian mangrove ecosystems. Estuarine, Coastal and Shelf Science 218:310–323.
[26] Tabari MA. 2018. Mechanical properties evaluation of edible protein‑based films. Journal of Food Engineering 223:1–10.
[27] Perez‑Gago MB, Krochta JM. 2000. Drying temperature effect on water vapor permeability and mechanical properties of whey protein‑lipid emulsion films. Journal of Agricultural and Food Chemistry 48(7):2687–2692.
[28] Choi SJ, Han JH. 2001. Macrophage inflammatory protein‑1α is an osteoclastogenic factor in myeloma that is independent of receptor activator of nuclear factor κB ligand. Blood 97(11):3349–3353.
[29] Tavares L, et al. 2021. Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocolloids 113:106471.
[30] Yang S, et al. 2022. Progress in infrared spectroscopy as an efficient tool for predicting protein secondary structure. International Journal of Biological Macromolecules 206:175–187. https://doi.org/10.1016/j.ijbiomac.2022.01.047
[31] Morita M. 2018. Scanning electron microscope energy dispersive X‑ray spectrometry. In Compendium of Surface and Interface Analysis (pp.557–561). Springer Singapore.
[32] Gontard N, Guilbert S, Cuq JL. 1993. Edible wheat gluten films: Influence of lipid and plasticizer content on film properties. Journal of Food Science 58(1):206–211. https://doi.org/10.1111/j.1365‑2621.1993.tb03246.x
[33] Sothornvit R, Krochta JM. 2000. Plasticizer effect on mechanical properties of β‑lactoglobulin films. Journal of Food Engineering 50(3):149–155. https://doi.org/10.1016/S0260‑8774(00)00100‑3
[34] Perez‑Gago MB, Krochta JM. 2001. Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films. Journal of Agricultural and Food Chemistry 49(2):996–1002. https://doi.org/10.1021/jf000830g
[35] Santos C, Freitas F, Coelhoso I, Reis MAM. 2021. Edible films and coatings from protein sources: Effect of concentration on mechanical properties. Foods 10(3):572. https://doi.org/10.3390/foods10030572
[36] Pluta‑Kubica A, Jamróz E, Juszczak L, Krzyściak P, Zimowska M. 2021. Characterization of furcellaran‑whey protein isolate films with green tea or pu‑erh extracts and their application as packaging of an acid‑curd cheese. Food and Bioprocess Technology 14(1):78–92.
[37] Zhao Y, et al. 2023. Characterization of whey protein and casein films at 7.5% with glycerol and probiotics under neutral pH conditions.
[38] Hernández‑Carranza P, Fierro‑Corona G, Tapia‑Maruri D, et al. 2023. Bioactive edible films based on LAB‑fermented whey solution and potato starch: Characterization and storage behavior. Food and Bioprocess Technology 16:3045–3056.
[39] Pluta‑Kubica A, Jamróz E, Kawecka A, Juszczak L, Krzyściak P. 2023. Active edible furcellaran/whey protein films with additional functional agents.
[40] Wai WC, et al. 2022. Effects of bacterial incorporation into sodium caseinate films.
[41] He Z, Zhao J, Liu C, et al. 2025. Characterization of dairy industry secondary material‑based edible films: Effect of incorporated lactic acid bacteria. Food and Bioprocess Technology. https://doi.org/10.1007/s11947‑025‑03764‑2
[42] Dutta D, Biswas PK, Debnath S, Ahmad F. 2024. Advancements and challenges in active magnetic bearings: A comprehensive review of performance, control and future prospects. IEEE Access.
[43] Liu Q, Lin C, Yang X, Wang S, Yang Y, Liu M, Xiong M, Xie Y, Bao Q, Yuan Y. 2023. Improved viability of probiotics via microencapsulation in whey‑protein‑isolate‑octenyl‑succinic‑anhydride‑starch‑complex coacervates. Molecules 28:5732. https://doi.org/10.3390/molecules28155732
[44] Cho SW, Skrifvars M, Hemanathan K, Mahimaisenan P, Adekunle K. 2014. Regenerated cellulose fibre reinforced casein films: effect of plasticizer and fibres on the film properties. Macromolecular Research 22:701–709. https://doi.org/10.1007/s13233‑014‑2091‑0
[45] Solís‑Oba M, Teniza‑García O, Rojas‑López M, Delgado‑Macuil R, Díaz‑Reyes J, Ruiz R. 2011. Application of infrared spectroscopy to the monitoring of lactose and protein from whey after ultra and nanofiltration process. Journal of the Mexican Chemical Society 55:190–193.
[46] Balieiro AL, Santos RA, Pereira MM, Figueiredo RT, Freitas LS, De Alsina OLS, Lima AS, Soares CMF. 2016. Adsorption process of molecularly imprinted silica for extraction of lactose from milk. Brazilian Journal of Chemical Engineering. https://doi.org/10.1590/01046632.20160332s20140089
[47] López‑de‑Dicastillo C, Pavia C, Echegoyen Y, Caballero MÁ, Guillén D. 2023. Biopolymer‑based edible films containing prebiotic and probiotic systems for food packaging applications. Food Chemistry 403:134254. https://doi.org/10.1016/j.foodchem.2022.134254
[48] Gómez‑Guillén MC, Pérez‑García S, Alemán A, López‑Caballero ME, Sotelo CG, Montero MP. 2023. Development of a ready‑to‑eat fish product enriched with fish oil entrapped in a κ‑carrageenan egg white fish protein hydrolysate dry powder. Foods 12(11):2272.
[49] Shori AB. 2023. Influence of probiotics on the structural behavior of milk proteins: a FTIR insight. International Journal of Biological Macromolecules 237:124587. https://doi.org/10.1016/j.ijbiomac.2023.124587
[50] Müller J, Schmid M, Noller K. 2023. Interactions between casein and β‑glucans in edible biopolymer films: impact on structure and water resistance. Food Hydrocolloids 137:108326. https://doi.org/10.1016/j.foodhyd.2023.108326
[51] Wang L, Liu F, Chen Z. 2022. Role of phosphate crosslinking in protein‑polysaccharide composite films: thermal and structural characteristics. Carbohydrate Polymers 275:118707. https://doi.org/10.1016/j.carbpol.2021.118707
[52] Ouwehand AC, Derrien M, Tiihonen K, Westermann C. 2023. Effects of probiotics on milk protein interactions in edible films. Probiotics and Antimicrobial Proteins 15(2):395–410. https://doi.org/10.1007/s12602‑022‑10027‑4
[53] Sousa C, Rodrigues D, Oliveira R, Song W, Mano JF, Azeredo J. 2011. Superhydrophobic poly(L‑lactic acid) surface as potential bacterial colonization substrate. AMB Express 1:34. https://doi.org/10.1186/2191‑0855‑1‑34
[54] Peng B, et al. 2022. Casein‑dextran complexes subjected to microfiltration: colloidal properties and their corresponding processing behaviors. Journal of Food Engineering 320:110913.
[55] Wang W, et al. 2025. The effect of ionic regulation on the structure of whey protein during ultrafiltration process and hydraulic reverse cleaning efficiency. International Journal of Biological Macromolecules 286:138361.
[56] Sothornvit R, Krochta JM. 2005. Plasticizers in edible films and coatings. In Innovations in Food Packaging (pp.403–433). Academic Press.
[57] Pereda M, Amica G, Marcovich NE. 2012. Development and characterization of edible chitosan/olive oil emulsion films. Carbohydrate Polymers 87:1318–1325.
[58] Var I, et al. 2008. Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition 48:496–511.
[59] Tharanathan RN. 2003. Biodegradable films and composite coatings: past, present and future. Trends in Food Science & Technology 14(3):71–78.
[60] Marcolongo DMS, Nocito F, Ditaranto N, Comparelli R, Aresta M, Dibenedetto A. 2022. Opto‑electronic characterization of photocatalysts based on p,n‑junction ternary and quaternary mixed oxides semiconductors. Catalysts 12(2):153. https://doi.org/10.3390/catal12020153
[61] Goldstein JI, Newbury DE, Michael JR, Ritchie NWM, Scott JHJ, Joy DC. 2018. Scanning Electron Microscopy and X‑Ray Microanalysis. Springer, New York.
