Oligosaccharides, stachyose and α-dextran, as promising sucrose replacers in pectin gels for enhanced delivery of nobiletin
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Heavy addition of sucrose increases caloric content and health risks of the pectin gel product. In this study, oligosaccharides such as stachyose and dextran were used to fabricate pectin-based emulsion gel for loading nobiletin (Nob). Results showed that the ... ...
