ArticleLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire2025
Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound.
Article in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Decoding dietary pectin: from structural complexity and microbial CAZyme-PUL networks to cross-feeding and host-beneficial metabolites.Gut microbes · 2026Review
- Sunflower-Derived Pectin Oligogalacturonides Promote Defecation in Mice.Foods (Basel, Switzerland) · 2026Article
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4 authors.
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Abstract
In this study, the effect of the application of ultrasound for the extraction of sunflower pectin on the elaboration of gels with sucrose, stevia and saccharin was investigated at pH values of 3.0, 4.6 and 6.8. The results pointed out that, in all the conditions tested, gels formed with ultrasound-extracted pectin were stronger than those obtained from pectin extracted with conventional methods. Thus, the optimal conditions to form a gel were Ca
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