{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T20:41:28Z","timestamp":1792442488750,"version":"4.5.0"},"reference-count":83,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100007957","name":"Chongqing Municipal Education Commission","doi-asserted-by":"publisher","award":["KJQN202300837"],"award-info":[{"award-number":["KJQN202300837"]}],"id":[{"id":"10.13039\/501100007957","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007957","name":"Chongqing Municipal Education Commission","doi-asserted-by":"publisher","award":["KJZD-K202415101"],"award-info":[{"award-number":["KJZD-K202415101"]}],"id":[{"id":"10.13039\/501100007957","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2026,11]]},"DOI":"10.1016\/j.ijbiomac.2026.154684","type":"journal-article","created":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T23:10:34Z","timestamp":1790896234000},"page":"154684","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"P1","title":["Ultrasound-assisted extraction of finger citron pectin: Process optimization, structure, physicochemical and functional properties"],"prefix":"10.1016","volume":"384","author":[{"given":"Ruiping","family":"Gao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yixuan","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Tang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyang","family":"Tu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenbin","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongde","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2026.154684_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.bioorg.2020.104622","article-title":"Isolation and characterization of neolignan derivatives with hepatoprotective and neuroprotective activities from the fruits of Citrus medica L. var. Sarcodactylis Swingle","volume":"107","author":"Ma","year":"2021","journal-title":"Bioorg. Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0010","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1016\/j.ijbiomac.2015.02.043","article-title":"Effect of different drying methods on chemical composition and bioactivity of finger citron polysaccharides","volume":"76","author":"Wu","year":"2015","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0015","article-title":"Protective effect of bergamot (Citrus medica L. var. sarcodactylis Swingle) extract on acute alcoholic gastric ulcer","volume":"71","author":"Li","year":"2025","journal-title":"Food Biosci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0020","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.sajb.2024.05.047","article-title":"Variation in Chongqing finger citron components and antioxidant activity from essential oils in several organs","volume":"171","author":"Shang","year":"2024","journal-title":"S. Afr. J. Bot."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143929","article-title":"Dual-function activity prediction of fingered citron: Integrating hypotensive and Hypolipidaemic effects via molecular docking and QSAR methods","volume":"485","author":"Zhong","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.124491","article-title":"Structural characterization and immunomodulatory activity of a polysaccharide from finger citron extracted by continuous phase-transition extraction","volume":"240","author":"Wang","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0035","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.indcrop.2012.11.008","article-title":"Extraction optimization, preliminary characterization, and in vitro antioxidant activities of crude polysaccharides from finger citron","volume":"44","author":"Wu","year":"2013","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103359","article-title":"Preparation of pectin from fingered citron peel and its protective effect on cadmium-induced liver and kidney damage in mice","volume":"56","author":"Ying","year":"2023","journal-title":"Food Biosci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.123953","article-title":"Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples","volume":"236","author":"Zhou","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2024.122794","article-title":"A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry","volume":"348","author":"Barrera-Chamorro","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0055","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1021\/acsengineeringau.1c00025","article-title":"Sustainability challenges and opportunities in pectin extraction from fruit waste","volume":"2","author":"Nadar","year":"2022","journal-title":"ACS Eng. Au"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2022.100215","article-title":"Citrus pectins: structural properties, extraction methods, modifications and applications in food systems \u2013 a review","volume":"2","author":"Singhal","year":"2022","journal-title":"Appl. Food Res."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2026.113341","article-title":"Commercial enzyme-assisted extraction of structurally tailored okra pectin for enhanced emulsion stabilization in reduced-egg and plant-based mayonnaise","volume":"185","author":"Olawuyi","year":"2027","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0070","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.foodchem.2016.12.093","article-title":"Bioactives from fruit processing wastes: Green approaches to valuable chemicals","volume":"225","author":"Banerjee","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.112283","article-title":"Low methoxy pectin from Premna microphylla leaves: Influence of extraction methods on structural and rheological properties","volume":"173","author":"Liu","year":"2026","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2025.124107","article-title":"Microwave-assisted subcritical water extraction of low methoxyl pectin from pistachio industry waste: Optimization, characterization, emulsification, and gelation mechanism","volume":"368","author":"Benmebarek","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2025.120895","article-title":"Ultrasonic cavitation assisted deep eutectic solvent extraction of pectin from waste sweet lime peel: statistical optimization and energetic analysis","volume":"228","author":"Rai","year":"2025","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0090","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1016\/j.ultsonch.2016.06.035","article-title":"Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review","volume":"34","author":"Chemat","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2021.100074","article-title":"Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp","volume":"4","author":"Tran","year":"2021","journal-title":"Future Foods"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106080","article-title":"Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring","volume":"88","author":"Zhang","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0105","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.ijbiomac.2021.01.216","article-title":"Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction","volume":"176","author":"Hu","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132683","article-title":"Comparison of characterization and antioxidant activity of different citrus peel pectins","volume":"386","author":"Liu","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0115","article-title":"Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, \u03b1-amylase inhibitory, and prebiotic properties","volume":"X 24","author":"Bachari","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2021.117662","article-title":"Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace","volume":"258","author":"Yu","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.focha.2026.101228","article-title":"Extraction and characterization of pectin from carambola (Averrhoa carambola) peel using conventional, microwave-assisted and ultrasound-assisted techniques","volume":"10","author":"Rahman","year":"2026","journal-title":"Food Chem. Adv."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.120151","article-title":"Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono\u2013delta\u2013lactone","volume":"299","author":"Li","year":"2023","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0135","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.ultsonch.2019.04.013","article-title":"The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice","volume":"56","author":"Gao","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144317","article-title":"Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity","volume":"484","author":"Ma","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108442","article-title":"Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces","volume":"139","author":"Zhang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0150","article-title":"The HG domain is the key factor responsible for antioxidant activity of pectin polysaccharides from Polygonum aviculare L","volume":"236","author":"Wang","year":"2025","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106045","article-title":"The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels","volume":"86","author":"Chen","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106883","article-title":"The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin","volume":"106","author":"Deng","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0165","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1007\/s13197-020-04578-0","article-title":"Microwave and ultrasound assisted extraction of pectin from various fruits peel","volume":"58","author":"Karbuz","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0170","doi-asserted-by":"crossref","DOI":"10.3390\/app13095558","article-title":"The effect of ultrasound pretreatment on pectin extraction from watermelon rind using microwave-assisted extraction","volume":"13","author":"Forouhar","year":"2023","journal-title":"Appl. Sci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.125944","article-title":"Freeze-drying pretreatment of watermelon peel to improve the efficiency of pectin extraction: RSM optimization, extraction mechanism, and characterization","volume":"249","author":"Liu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0180","doi-asserted-by":"crossref","first-page":"3827","DOI":"10.1007\/s11694-024-02458-1","article-title":"Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system","volume":"18","author":"Aldemir","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140355","article-title":"Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology","volume":"459","author":"Anoraga","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0190","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.ijbiomac.2019.03.056","article-title":"Extraction and characterization of pectin from Premna microphylla Turcz leaves","volume":"131","author":"Lu","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0195","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.ultsonch.2017.07.007","article-title":"Ultrasound synergized with three-phase partitioning for extraction and separation of Corbicula fluminea polysaccharides and possible relevant mechanisms","volume":"40","author":"Yan","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0200","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.ultsonch.2015.10.005","article-title":"Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia","volume":"29","author":"Yan","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0205","first-page":"326","article-title":"Research progress on the effects of ultrasonic processing technology on the quality of fruit and vegetable juices and its mechanism","volume":"43","author":"Gao","year":"2022","journal-title":"Food Sci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0210","doi-asserted-by":"crossref","first-page":"1065","DOI":"10.1016\/j.ijbiomac.2022.09.082","article-title":"Ultrasonic effects on molecular weight degradation, physicochemical and rheological properties of pectin extracted from Premna microphylla Turcz","volume":"221","author":"Shi","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105465","article-title":"Effects of ultrasound on the enzymatic degradation of pectin","volume":"72","author":"Larsen","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0220","doi-asserted-by":"crossref","first-page":"2567","DOI":"10.1007\/s13197-020-04763-1","article-title":"Sugar beet pectin extracted by ultrasound or conventional heating: a comparison","volume":"58","author":"Jafarzadeh-Moghaddam","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0225","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1146\/annurev-arplant-083023-034055","article-title":"The dynamics, degradation, and afterlives of pectins: influences on cell wall assembly and structure, plant development and physiology, agronomy, and biotechnology","volume":"76","author":"Anderson","year":"2025","journal-title":"Annu. Rev. Plant Biol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.131164","article-title":"Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves","volume":"266","author":"Li","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0235","doi-asserted-by":"crossref","first-page":"28603","DOI":"10.1007\/s13399-022-03513-x","article-title":"Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid","volume":"14","author":"Wani","year":"2024","journal-title":"Biomass Convers. Biorefinery"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0240","doi-asserted-by":"crossref","first-page":"2196","DOI":"10.3168\/jds.2025-27363","article-title":"Thermal-induced alterations in complexes based on lactoferrin and low\/high methoxyl pectin: physicochemical, structural, and functional properties","volume":"109","author":"Jiang","year":"2026","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116331","article-title":"Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars","volume":"203","author":"Guo","year":"2024","journal-title":"LWT"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.cep.2026.110717","article-title":"Time-dependent extraction of pectins from jabuticaba peel using hydrothermal, microwave, and ultrasound methods: physicochemical and morphological characterization","volume":"221","author":"da Silva","year":"2026","journal-title":"Chem. Eng. Process."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0255","doi-asserted-by":"crossref","DOI":"10.3390\/foods12051016","article-title":"The preparation and potential bioactivities of modified pectins: a review","volume":"12","author":"Jiao","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128216","article-title":"Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin","volume":"341","author":"Yan","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0265","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70092","article-title":"Advances in understanding dietary fiber: classification, structural characterization, modification, and gut microbiome interactions","volume":"24","author":"Feng","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0270","doi-asserted-by":"crossref","first-page":"759","DOI":"10.1093\/plphys\/kiaa104","article-title":"Players in pectin production: rhamnose transporters affect the length of rhamnogalacturonan-I","volume":"185","author":"Koudounas","year":"2021","journal-title":"Plant Physiol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0275","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116890","article-title":"Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: a review","volume":"250","author":"Liu","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2024.122410","article-title":"Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods","volume":"342","author":"Wang","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0285","article-title":"RG-I domain matters to the in vitro fermentation characteristics of pectic polysaccharides recycled from citrus canning processing water","volume":"12","author":"Wu","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0290","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.120378","article-title":"Research progress on resource distribution, extraction technology, anti-inflammatory mechanisms, and structure\u2013activity relationships of natural anti-inflammatory pectins","volume":"243","author":"Zhang","year":"2026","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0295","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.117566","article-title":"Aggregation and weak gel formation by pectic polysaccharide homogalacturonan","volume":"256","author":"Pieczywek","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128064","article-title":"Effects of structural and conformational characteristics of citrus pectin on its functional properties","volume":"339","author":"Wang","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0305","doi-asserted-by":"crossref","DOI":"10.3390\/foods11101497","article-title":"Enzymatic hydrolysis modifies emulsifying properties of okra pectin","volume":"11","author":"Olawuyi","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.127238","article-title":"Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties","volume":"253","author":"Said","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0315","doi-asserted-by":"crossref","DOI":"10.3390\/foods11172683","article-title":"Current advancements in pectin: extraction, properties and multifunctional applications","volume":"11","author":"Chandel","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0320","doi-asserted-by":"crossref","first-page":"181","DOI":"10.48130\/fia-0024-0019","article-title":"Non-methylesterified pectin from pitaya (Hylocereus undatus) fruit peel: optimization of extraction and nanostructural characterization","volume":"3","author":"Wang","year":"2024","journal-title":"Food Innovation and Advances"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0325","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.102231","article-title":"Ultrasound-assisted extraction of pectin from Citrus limetta peels: optimization, characterization, and its comparison with commercial pectin","volume":"51","author":"Panwar","year":"2023","journal-title":"Food Biosci."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0330","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106743","article-title":"Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure","volume":"102","author":"Condezo-Hoyos","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0335","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.04.036","article-title":"Ultrasonic-assisted citrus pectin modification in the bicarbonate-activated hydrogen peroxide system: chemical and microstructural analysis","volume":"58","author":"Hu","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0340","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145208","article-title":"Measured effect of encapsulation and freeze-drying on the structural organisation of \u03b2-lactoglobulin\u2013pectin complex coacervates with curcumin and folic acid","volume":"491","author":"Ghosh","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0345","doi-asserted-by":"crossref","first-page":"S190","DOI":"10.1080\/10942912.2017.1295054","article-title":"Structural and functional properties of pectin extracted from jackfruit (Artocarpus heterophyllus) waste: effects of drying","volume":"20","author":"Begum","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0350","article-title":"Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic","volume":"11","author":"Liu","year":"2024","journal-title":"Front. Nutr."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0355","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/j.ijbiomac.2019.03.077","article-title":"Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin","volume":"131","author":"Chen","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0360","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.carbpol.2018.12.101","article-title":"Chinese quince seed gum: flow behaviour, thixotropy and viscoelasticity","volume":"209","author":"Wang","year":"2019","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0365","doi-asserted-by":"crossref","DOI":"10.1590\/fst.69620","article-title":"Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization","volume":"42","author":"Kutlu","year":"2022","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0370","first-page":"109","article-title":"Rheological properties of pectin extracted from apple pomace by four different methods","volume":"36","author":"Li","year":"2015","journal-title":"Sci. Technol. Food Ind."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0375","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2019.115524","article-title":"The structure\u2013property relationships of acid- and alkali-extracted grapefruit peel pectins","volume":"229","author":"Cui","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0380","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodres.2017.09.087","article-title":"Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: a green two-stage approach and its general mechanism","volume":"102","author":"Wang","year":"2017","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0385","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.133643","article-title":"Influences of different ultrasonic treatment intensities on the molecular chain conformation and interfacial behavior of sugar beet pectin","volume":"275","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0390","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109559","article-title":"Pectins rich in RG-I and galactose extracted from garlic pomace: physicochemical, structural, emulsifying and antioxidant properties","volume":"149","author":"Qiu","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0395","article-title":"Regulating polysaccharide structure and bioactivity via free radical degradation: a review of mechanisms, effects, and application prospects","volume":"13","author":"Li","year":"2026","journal-title":"Front. Nutr."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0400","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107738","article-title":"Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects","volume":"131","author":"Jia","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0405","doi-asserted-by":"crossref","first-page":"800","DOI":"10.1021\/acsfoodscitech.4c00994","article-title":"Modification of potato pectin with divergent ultrasonic treatment: physicochemical, microstructural, and emulsifying properties","volume":"5","author":"Feng","year":"2025","journal-title":"ACS Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0410","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.1021\/acs.biomac.0c01659","article-title":"Physicochemical approach to understanding the structure, conformation, and activity of mannan polysaccharides","volume":"22","author":"Casillo","year":"2021","journal-title":"Biomacromolecules"},{"key":"10.1016\/j.ijbiomac.2026.154684_bb0415","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106818","article-title":"Characterization and physicochemical properties analysis of konjac glucomannan: implications for structure-properties relationships","volume":"120","author":"Guo","year":"2021","journal-title":"Food Hydrocoll."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813026046337?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813026046337?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T20:15:34Z","timestamp":1792440934000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813026046337"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,11]]},"references-count":83,"alternative-id":["S0141813026046337"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2026.154684","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2026,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Ultrasound-assisted extraction of finger citron pectin: Process optimization, structure, physicochemical and functional properties","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2026.154684","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"154684"}}