ArticleMolecules (Basel, Switzerland)2019
Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties.Current research in food science · 2025Article
- Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics.Frontiers in pharmacology · 2024Article
- Characterization and identification of inulin fromJournal of food science and technology · 2023Article
- Physical and 3D Printing Properties of Arrowroot Starch Gels.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors.
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Abstract
As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pH
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