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The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food  industry. There is need to explain how these properties are useful. Indicate applications in food industry. Still language is not satisfactory.

修改前原文为：结论部分
The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food industry. The intensification of ultrasonic/microwave power had a significant effect on tensile strength and elongation at break of the resulting films, and also affects their microstructure. Moreover, the results of our study showed that light transmittance and water vapour permeability by ultrasonic/microwave-assisted treatment was more advantageous in comparison to control films due to better molecular aggregation structure and appearance. Therefore, ultrasonic/microwave -assisted treatment could be a promising approach to enhance functionality and application of edible films in the food industry. These films appear promising for the development of biodegradable packaging for use with fresh meat and vegetables.

修改后为：
The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food industry. These can offer several advantages to the fresh food such as improvement in the retention of color, water and flavor components, the maintenance of quality during shipping and storage, the reduction of storage disorders and improved consumer appeal. The intensification of ultrasonic/microwave power had a significant effect on tensile strength and elongation at break of the resulting films, and also affects their microstructure. Moreover, the results of our study showed that light transmittance and water vapour permeability by ultrasonic/microwave-assisted treatment was more advantageous in comparison to control films due to better molecular aggregation structure and appearance. Therefore, ultrasonic/microwave-assisted treatment could be a promising approach to enhance functionality and application of edible films in the food industry. These films appear promising for the development of biodegradable packaging for use with fresh meat and vegetables.


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