ReviewGels (Basel, Switzerland)2023
Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications.
Review 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 82 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
82 citing papers in PubMed.
- Role of primary protectors of plant cells in salinity tolerance: molecular mechanisms and adaptive strategies.Plant signaling & behavior · 2026Review
- Engineering pectin- and sodium alginate-based nanoemulgels for topical delivery ofRSC advances · 2026Article
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt.Journal of the science of food and agriculture · 2026Article
- Article
- Article
- Effects of Different Lignin Contents and Water Contents on the Performance of DES-Based Hydrogels.Gels (Basel, Switzerland) · 2026Article
- Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.Journal of food science · 2026Article
- High Methoxyl Pectin Consistently Reduces β-Carotene Bioaccessibility Across Various Gastrointestinal Digestion Conditions.Molecular nutrition & food research · 2026Article
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Development and Characterization of Functional Gummies Enriched with País Grape Extract for Presbyphagia.Gels (Basel, Switzerland) · 2026Article
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Formulation and Characterization of Food Hydrogels: Gelation Mechanisms, Dehydration Pathways, and Effects of Embedded Plant Cells.Gels (Basel, Switzerland) · 2026Article
- A pectin-based formulation protects milk fat globule membranes in stored human milk.bioRxiv : the preprint server for biology · 2026Article
- Focused Review on pH- and Temperature-Responsive Pectin-Based Hydrogels for Drug Delivery and Controlled Release Applications.ACS omega · 2026Review
- Research Progress on Natural Polysaccharide Hydrogels in the Diagnosis and Treatment of Colorectal Cancer.Gels (Basel, Switzerland) · 2026Review
- Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices.Food chemistry: X · 2026Article
- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- Hydrocolloid Effects on Shear and Extensional Rheology.Dysphagia · 2026Article
- Pectic Polysaccharides from Dragon Fruit Peel: Structure-Function Relationships and Emerging Potential in Synbiotic Food Systems.Foods (Basel, Switzerland) · 2026Review
22 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.