Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions

By R. Seshadri, J. Weiss, Greg J Hulbert, J. Mount. 2003

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Applications of power ultrasound in food processing. (2014, methodology): “For example, ultrasound has been effectively used to reduce the polymer chain length of polysaccharides (Iida et al. 2008) such as dextran (Lorimer et al. 1995) and pectin (Seshadri et al. 2003).”
Advances in application of ultrasound in food processing: A review (2020, background): “Exposure to ultrasound at a low power causes a temporary reduction in viscosities of polymeric liquids but high ultrasound power results in depolymerization and a permanent change in rheology which are useful in food processing [68].”
Applications of ultrasound in food technology: Processing, preservation and extraction. (2011, background): “Such permanent changes are of use in food processing [35,36].”