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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 dietary proteins on mayonnaise techno-functionality and rheology: A review

2025Food and HumanityJournal

10.1016/j.foohum.2025.100665 Full text21 citations

Authors

8 authors across 5 institutions in 4 countries.

Wahab Ali KhanFirst authorCorresponding
Muhammad Waseem
Iqra Yasmin
Syed Abdul Wadood
Aiza Qamar
Muhammad Rizwan Javed
Muhammad Saleem
Crossby Osei TutuSenior authorCorresponding
- University of Ghana (GH)

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00

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 and Humanity · 21 citations
https://openalex.org/W4411040037

Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review · Sankore