ArticleGels (Basel, Switzerland)2023
Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Fully plant-derived flaxseed mucilage-soy protein inks for extrusion-based 3D printing of tunable hydrogel scaffolds.RSC advances · 2026Article
- Valorization of the cauliflower mushroom (Food chemistry: X · 2026Article
- Therapeutic Potential of Plant Phenolic Acids Combating Cancer Drug Resistance.Recent advances in food, nutrition & agriculture · 2026Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
In this study, flaxseed gum (FG) was extracted using hot water extraction and ultrasonic-assisted extraction. The yield, molecular weight distribution, monosaccharide composition, structure, and rheological properties of FG were analyzed. The FG yield (9.18) achieved using ultrasound-assisted extraction (this sample was labeled as UAE) was higher than the yield (7.16) achieved with hot water extraction (this sample was labeled as HWE). The polydispersity, monosaccharide composition, and characteristic absorption peaks of the UAE were similar to that of the HWE. However, the UAE had a lower molecular weight and looser structure than the HWE. Moreover, zeta potential measurements indicated that the UAE exhibited better stability. An analysis of the rheological properties showed that the viscosity of the UAE was lower. Thus, the UAE had an effectively better yield of FG, preliminarily modified structure, and rheological properties, and provided a theoretical basis for its application in food processing.
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Registered trials
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