Inducing covalent cross-links in soy protein films through ferulic acid incorporation and UV irradiation and its effect on film properties

Sustainable Food Technology 2026 Open access

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Authors: Md Shakil, Tanjina Akter, Nonthacha Thanathornvarakul, Thanachan Mahawanich
DOI: 10.1039/d5fb00629e
Cited by: 2
References: 61

Abstract

This study aimed to investigate the impact of ferulic acid (FA) and UV-C curing on the properties of soy protein isolate (SPI) films.

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Lignin and Wood Chemistry Polymer composites and self-healing

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
3872–3883
Publication date
1 January 2026
Language
EN