ArticleFoods (Basel, Switzerland)2023
Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Postprandial Glucose Reduction by Pomelo Albedo Treated with β‑Cyclodextrin and Ultrasound.ACS omega · 2025Article
- Protective Effects of Pectin From Honey-Processed Hawthorn on Acute Myocardial Ischemia.Food science & nutrition · 2025Article
- Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (
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Registered trials
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