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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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Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios

2025Food BioscienceJournal

10.1016/j.fbio.2025.105886 Full text22 citations

Authors

7 authors across 3 institutions in 2 countries.

Georgina Benewaa YeboahFirst author
- Ghana Health Service (GH)
- Anglican University College of Technology (GH)
Sen Wang
Wei WuCorresponding
Haowei Zhang
Prince Ofori Donkor
Juan WuCorresponding
Yu ChengSenior 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
Food Chemistry and Fat Analysislevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2025 · Food Bioscience · 22 citations
https://openalex.org/W4406205573

Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios · Sankore