{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T17:32:58Z","timestamp":1793122378977,"version":"4.5.0"},"reference-count":75,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.ultsonch.2026.108012","type":"journal-article","created":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T23:23:59Z","timestamp":1787181839000},"page":"108012","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Study on the physicochemical properties and antioxidant activity of hawthorn pectin extracted by ultrasound-assisted electrolysis of water"],"prefix":"10.1016","volume":"133","author":[{"given":"Zishuai","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiamin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Congxuan","family":"Fei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dandan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangxian","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yafei","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinming","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianhua","family":"Xiu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2026.108012_b0005","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.ultsonch.2026.108012_b0010","doi-asserted-by":"crossref","first-page":"762","DOI":"10.3390\/polym10070762","article-title":"Structure-related gelling of pectins and linking with other natural compounds: a review","volume":"10","author":"Gawkowska","year":"2018","journal-title":"Polymers"},{"key":"10.1016\/j.ultsonch.2026.108012_b0015","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408398.2023.2204509","article-title":"A critical review of RG-I pectin: sources, extraction methods, structure, and applications","volume":"64","author":"Niu","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108012_b0020","doi-asserted-by":"crossref","first-page":"6249","DOI":"10.1080\/10408398.2024.2437573","article-title":"Structure and degradation dynamics of dietary pectin","volume":"65","author":"Y\u00fcksel","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108012_b0025","article-title":"Exploring techno-functional properties, synergies, and challenges of pectins: a review","volume":"7","author":"Assifaoui","year":"2024","journal-title":"Carbohydr. Polym. Technol. Appl."},{"key":"10.1016\/j.ultsonch.2026.108012_b0030","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.ultsonch.2026.108012_b0035","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.crfs.2021.06.002","article-title":"Hawthorn pectin: Extraction, function and utilization","volume":"4","author":"Li","year":"2021","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108012_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.131278","article-title":"Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation","volume":"267","author":"Zhu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133886","article-title":"Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature","volume":"398","author":"Yan","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0050","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.jff.2018.07.001","article-title":"Components of heat-treated Helianthus annuus L. pectin inhibit tumor growth and promote immunity in a mouse CT26 tumor model","volume":"48","author":"Guan","year":"2018","journal-title":"J. Funct. Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.124111","article-title":"Structural characterization and anti-lipotoxicity effects of a pectin from okra (Abelmoschus esculentus (L.) Moench)","volume":"238","author":"Liao","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0060","article-title":"A Comprehensive Review on the Isolation, Bioactivities, and Structure-activity Relationship of Hawthorn Pectin and its Derived Oligosaccharides","volume":"13","author":"Li","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0065","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.lwt.2005.10.005","article-title":"Extraction, thermal stability and kinetic behavior of pectinmethylesterase from hawthorn (Crataegus pubescens) fruit","volume":"40","author":"Vivar-Vera","year":"2007","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0070","article-title":"Effect of vacuum on microwave extraction of hawthorn fruit","volume":"848","author":"Ismailov","year":"2021","journal-title":"IOP Conf. Ser.: Earth Environ. Sci"},{"key":"10.1016\/j.ultsonch.2026.108012_b0075","first-page":"243","article-title":"Electrolyzed water extraction and structural characteristics of pectin from pomegranate pomace, Shipin Kexue \/","volume":"41","author":"Wang","year":"2020","journal-title":"Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108012_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106668","article-title":"Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of chinese bayberry","volume":"101","author":"Suo","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.jprot.2023.104952","article-title":"Mechanism of acid and alkali electrolyzed water on the elimination of Listeria monocytogenes biofilm based on proteomic analysis","volume":"286","author":"Huang","year":"2023","journal-title":"J. Proteomics"},{"key":"10.1016\/j.ultsonch.2026.108012_b0090","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.ultsonch.2026.108012_b0095","doi-asserted-by":"crossref","first-page":"46309","DOI":"10.1021\/acsomega.3c04010","article-title":"Capanoglu, recent advances in the extraction of pectin from various sources and industrial applications","volume":"8","author":"Riyamol","year":"2023","journal-title":"ACS Omega"},{"key":"10.1016\/j.ultsonch.2026.108012_b0100","doi-asserted-by":"crossref","first-page":"2644","DOI":"10.3390\/foods14152644","article-title":"Alternative solvents for pectin extraction: Effects of extraction agents on pectin structural characteristics and functional properties","volume":"14","author":"Pattarapisitporn","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107215","article-title":"Mild ultrasound-assisted alkali de-esterification modified pectins: Characterization and structure-activity relationships in immunomodulatory effects","volume":"112","author":"Guo","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0110","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.indcrop.2019.03.060","article-title":"Orange peel waste upstream integrated processing to terpenes, phenolics, pectin and monosaccharides: Optimization approaches","volume":"134","author":"Senit","year":"2019","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/j.ultsonch.2026.108012_b0115","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.ultsonch.2026.108012_b0120","first-page":"119","article-title":"The reaction of carbazole with carbohydrates: I","volume":"19","author":"Galambos","year":"1967","journal-title":"Effect of Borate and Sulfamate on the Carbazole Color of Sugars, Analytical Biochemistry"},{"key":"10.1016\/j.ultsonch.2026.108012_b0125","doi-asserted-by":"crossref","unstructured":"E.s.R. Pinheiro, I.M.D.A. Silva, L.V. Gonzaga, E.R. Amante, R.F. Te\u00f3filo, M.M.C. Ferreira, R.D.M.C. Amboni, Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology, Bioresource Technology, 99 (2008) 5561-5566.","DOI":"10.1016\/j.biortech.2007.10.058"},{"key":"10.1016\/j.ultsonch.2026.108012_b0130","doi-asserted-by":"crossref","first-page":"983","DOI":"10.3390\/foods13070983","article-title":"The physicochemical properties and antioxidant activities of the hawthorn pectin extracted using ultra-high pressure assisted acid extraction (UPAAE)","volume":"13","author":"Lv","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.120121","article-title":"Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin","volume":"298","author":"Li","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0140","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.foodhyd.2014.09.026","article-title":"Rheological properties of natural low-methoxyl pectin extracted from sunflower head","volume":"44","author":"Hua","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.130748","article-title":"Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid","volume":"265","author":"Kang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0150","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.foodchem.2017.10.059","article-title":"Extraction, structure, and emulsifying properties of pectin from potato pulp","volume":"244","author":"Yang","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0155","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodhyd.2016.10.040","article-title":"Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin","volume":"65","author":"Petkowicz","year":"2017","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106957","article-title":"Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources","volume":"120","author":"M\u00e9ndez","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0165","doi-asserted-by":"crossref","unstructured":"F. Li, Y. Jin, J. Wang, H. Xu, Structure Identification of Two Polysaccharides from Morchella sextelata with Antioxidant Activity, in: Foods, 2022.","DOI":"10.3390\/foods11070982"},{"key":"10.1016\/j.ultsonch.2026.108012_b0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.105966","article-title":"Ultrasound assisted aqueous two-phase extraction of polysaccharides from Cornus officinalis fruit: Modeling, optimization, purification, and characterization","volume":"84","author":"Tan","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0175","doi-asserted-by":"crossref","first-page":"511","DOI":"10.4315\/JFP-21-263","article-title":"Efficacy of slightly Acidic Electrolyzed Water for Inactivation of Cronobacter sakazakii and Biofilm Cells","volume":"85","author":"Tao","year":"2022","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ultsonch.2026.108012_b0180","article-title":"The Physicochemical Properties and Antioxidation of Hawthorn Pectin by Hydrochloric Acid Extraction","volume":"39","author":"Wu","year":"2018","journal-title":"Sci. Technol. Food Ind."},{"key":"10.1016\/j.ultsonch.2026.108012_b0185","first-page":"78","article-title":"Ultrasonic-assisted Extraction Process Optimization and Antioxidant activity of Pectin from Hawthorn Peel Dregs","volume":"31","author":"Wang","year":"2023","journal-title":"Science and Technology of Cereals, Oils and Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128688","article-title":"Optimization and characterization of pectin extracted from hawthorn by deep eutectic solvent","volume":"256","author":"Fu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2026.152692","article-title":"Ultrasound-assisted ionic-liquid extraction of hawthorn pectins: Structural features, rheological behavior, and preliminary gel-like behavior","volume":"368","author":"Zhang","year":"2026","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0200","doi-asserted-by":"crossref","first-page":"6675","DOI":"10.14233\/ajchem.2014.17590","article-title":"Extraction and characterization of pectin from red hawthorn (Crataegus spp.) using citric acid and lemon juice","volume":"26","author":"Uysal","year":"2014","journal-title":"Asian J. Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0205","series-title":"Assessing Green Methods for Pectin Extraction from Waste Orange Peels","author":"Benassi","year":"2021"},{"key":"10.1016\/j.ultsonch.2026.108012_b0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2024.110830","article-title":"Effects of ultrasound with slightly acid electrolytic water on storage of sweet potato: Physiological, nutritional, sensory and microstructural characteristics","volume":"167","author":"Li","year":"2025","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2026.108012_b0215","doi-asserted-by":"crossref","first-page":"6674","DOI":"10.14233\/ajchem.2014.17590","article-title":"Extraction and Characterization of Pectin from Red Hawthorn (Crataegus spp.) using Citric Acid and Lemon juice","volume":"26","author":"Yarligan Uysal","year":"2014","journal-title":"Asian J. Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0220","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27041157","article-title":"Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste, in","author":"Lasunon","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.ultsonch.2026.108012_b0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116272","article-title":"Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques","volume":"241","author":"Xu","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0230","doi-asserted-by":"crossref","first-page":"588","DOI":"10.1016\/j.foodchem.2018.08.012","article-title":"Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices","volume":"271","author":"Yan","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109272","article-title":"Conformational flexibility and molecular weight influence the emulsification performance of pectin: a comparative study of sugar beet pectin and citrus pectin","volume":"146","author":"Lin","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.131063","article-title":"Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties","volume":"265","author":"Dranca","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0245","doi-asserted-by":"crossref","first-page":"2663","DOI":"10.1002\/fsn3.3321","article-title":"Characterization of hawthorn pectin gained via different ethanol concentrations","volume":"11","author":"Wang","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108012_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128863","article-title":"Effect of H2O2-assisted ultrasonic bath on the degradation and physicochemical properties of pectin","volume":"258","author":"Zhong","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0255","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.procbio.2019.02.020","article-title":"Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides","volume":"81","author":"Wang","year":"2019","journal-title":"Process Biochem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0260","doi-asserted-by":"crossref","first-page":"3111","DOI":"10.1007\/s13197-017-2747-9","article-title":"Characterization and physicochemical properties of pectins extracted from agroindustrial by-products","volume":"54","author":"de Moura","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0265","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.foodhyd.2018.06.042","article-title":"Pomegranate peel pectin can be used as an effective emulsifier","volume":"85","author":"Yang","year":"2018","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106952","article-title":"Manosonication assisted extraction and characterization of pectin from different citrus peel wastes","volume":"121","author":"Hu","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0275","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116473","article-title":"Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties","volume":"245","author":"Reichembach","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0280","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.tifs.2021.01.077","article-title":"Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties","volume":"110","author":"Cui","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0285","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.carbpol.2018.06.073","article-title":"Comparison of different extraction methods for polysaccharides from Dendrobium officinale stem","volume":"198","author":"He","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0290","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.ultsonch.2026.108012_b0295","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/j.ijbiomac.2018.02.066","article-title":"Impact of acidic, water and alkaline extraction on structural features, antioxidant activities of Laminaria japonica polysaccharides","volume":"112","author":"Sun","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0300","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.3390\/foods12051020","article-title":"Influences of ultrasonic treatments on the structure and antioxidant activity of sweet potato pectin","volume":"12","author":"Xu","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0305","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.carbpol.2018.06.001","article-title":"Properties of pectin extracted from fermented and steeped hawthorn wine pomace: a comparison","volume":"197","author":"Jiang","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0310","doi-asserted-by":"crossref","first-page":"1107","DOI":"10.1016\/j.ijbiomac.2019.10.079","article-title":"Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel","volume":"147","author":"Rahmani","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0315","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.foodhyd.2017.06.014","article-title":"Pectin isolation and characterization from six okra genotypes","volume":"72","author":"Kpodo","year":"2017","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0320","doi-asserted-by":"crossref","first-page":"730","DOI":"10.1016\/j.foodhyd.2016.06.019","article-title":"Characterization of pectin from grapefruit peel: a comparison of ultrasound-assisted and conventional heating extractions","volume":"61","author":"Wang","year":"2016","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0325","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132413","article-title":"Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties","volume":"382","author":"Shi","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0330","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.ultsonch.2026.108012_b0335","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107945","article-title":"Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins","volume":"133","author":"Xu","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108012_b0340","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1016\/j.foodchem.2007.08.027","article-title":"Isolation and structural characterisation of pectin from endocarp of Citrus depressa","volume":"107","author":"Tamaki","year":"2008","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0345","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134985","article-title":"Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace","volume":"405","author":"Du","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108012_b0350","first-page":"3994","article-title":"Deciphering pectin: a comprehensive overview of its origins, structural features, and functional properties","volume":"13","author":"Dang","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108012_b0355","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.ijbiomac.2021.11.203","article-title":"Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water","volume":"195","author":"Li","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0360","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26051413","article-title":"Physicochemical, thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp using Subcritical Water Extraction Process, in","author":"Peighambardoust","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.ultsonch.2026.108012_b0365","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.119524","article-title":"Structural characterization and antioxidant activity of Polygonatum sibiricum polysaccharides","volume":"291","author":"Wang","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.108012_b0370","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1016\/j.ijbiomac.2019.12.226","article-title":"Comparison of structural characteristics and bioactivities of polysaccharides from loquat leaves prepared by different drying techniques","volume":"145","author":"Fu","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108012_b0375","doi-asserted-by":"crossref","first-page":"2210","DOI":"10.3390\/molecules30102210","article-title":"Enzymatic extraction of hawthorn pectin under ultrahigh pressure: Optimization and characterization","volume":"30","author":"Ye","year":"2025","journal-title":"Molecules"}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726002774?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726002774?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T16:46:38Z","timestamp":1793119598000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417726002774"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":75,"alternative-id":["S1350417726002774"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108012","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Study on the physicochemical properties and antioxidant activity of hawthorn pectin extracted by ultrasound-assisted electrolysis of water","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108012","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"108012"}}