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Physicochemical studies on the biopolymer inulin: A critical evaluation of its self‐aggregation, aggregate‐morphology, interaction with water, and thermal stability
Differential scanning calorimetry study on drug release from an inulin-based hydrogel and its interaction with a biomembrane model: pH and loading effect
Inulin stimulates NO synthesis via activation of PKC-α and protein tyrosine kinase, resulting in the activation of NF-κB by IFN-γ-primed RAW 264.7 cells
Experimental chemical shift correlation maps from heteronuclear two-dimensional NMR spectroscopy. 1. Carbon-13 and proton chemical shifts of raffinose and its subunits
The oxygen-18 isotope shift in carbon-13 nuclear magnetic resonance spectroscopy. 13. Oxygen exchange at the anomeric carbon of D-glucose, D-mannose, and D-fructose
A Matrix-Assisted Laser Desorption/Ionization Magnetic Resonance Mass Spectrometry (Maldi-Mrms) Approach and Pipeline for Characterization of Inulin in Plant Products
Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!
Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline
Determination of fructooligosaccharides and inulin in yacon (Smallanthus sonchifolius) products from two Peruvian regions exhibiting genetic similarity
Gamma ray sterilization of delta inulin adjuvant particles (Advax™) makes minor, partly reversible structural changes without affecting adjuvant activity
Immunogenicity and safety of Advax™, a novel polysaccharide adjuvant based on delta inulin, when formulated with hepatitis B surface antigen: A randomized controlled Phase 1 study
Physicochemical, Functional, and Antibacterial Properties of Inulin-Type Fructans Isolated from Dandelion (Taraxacum officinale) Roots by “Green” Extraction Techniques
The chemistry and sources of fructose and their effect on its utility and health implications
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