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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions

2022Food HydrocolloidsJournal

10.1016/j.foodhyd.2022.108394 Full text127 citations

Authors

9 authors across 4 institutions in 2 countries.

Chuxin KeFirst author
Bingshuo Liu
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Shaoqi Zhang
Lu Meng
Yu Wang
Wanlinhao Wei
Jinju ChengCorresponding
Tingsheng YanSenior authorCorresponding

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Proteins in Food Systemslevel 3 · 1.00
Microencapsulation and Drying Processeslevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2022 · Food Hydrocolloids · 127 citations
https://openalex.org/W4313201789

Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions · Sankore