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Improving mechanical and barrier properties of cold-water fish gelatin films through sodium alginate and gellan reinforcement for food packaging applications

Crossref DOI link: https://doi.org/10.1186/s40712-026-00428-7

Published Online: 2026-02-17

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Nguyen, Tra Thi Thanh

Sone, Izumi

Sharmin, Nusrat https://orcid.org/0000-0003-2988-1502
Funding

Funding for this research was provided by:

Nofima the food research institute
License Information

Text and Data Mining valid from 2026-02-17

Version of Record valid from 2026-03-25
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Article History

Received: 12 August 2025

Accepted: 5 February 2026

First Online: 17 February 2026

Declarations

:

: Not applicable.

: The authors declare no conflict of interest.

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