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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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Ultrasound‐assisted modification of gelation properties of proteins: A review

2022Journal of Texture StudiesJournal

10.1111/jtxs.12674 Full text49 citations

Authors

4 authors across 6 institutions in 5 countries.

Sneh BangarFirst authorCorresponding
as printed: Sneh Punia Bangar
Okon J. Esua
- University of Uyo (NG)
as printed: Okon Johnson Esua
Nitya Sharma
Rohit ThirumdasSenior author

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
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · Journal of Texture Studies · 49 citations
https://openalex.org/W4220720515

Ultrasound‐assisted modification of gelation properties of proteins: A review · Sankore