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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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Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels

2025Food Research InternationalJournal

10.1016/j.foodres.2025.116260 Full text23 citations

Authors

8 authors across 4 institutions in 4 countries.

Haining XuFirst author
Jayani ChandrapalaCorresponding
Mokhtar Dabbour
- Benha University (EG)
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Liurong Huang
Chunhua Dai
Haile Ma
Ronghai HeSenior authorCorresponding

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Pickering emulsions and particle stabilizationlevel 3 · 1.00
Muscle metabolism and nutritionlevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2025 · Food Research International · 23 citations
https://openalex.org/W4408540343

Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels · Sankore