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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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Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics

2023Food HydrocolloidsJournal

10.1016/j.foodhyd.2023.108787 Full text107 citations

Authors

8 authors across 2 institutions in 2 countries.

Jinju ChengFirst author
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Jingjinqiu Zhang
Yu Wang
Lu Meng
Wanlinhao Wei
Xiaodong LiCorresponding
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 · 1.00
Muscle metabolism and nutritionlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Food Hydrocolloids · 107 citations
https://openalex.org/W4366085362

Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics · Sankore