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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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Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan

2026Food ChemistryJournal

10.1016/j.foodchem.2026.148200 Full text4 citations

Authors

6 authors across 2 institutions in 2 countries.

Yiye WangFirst author
Tong Wang
Yu Wang
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Dianyu Yu
Jinju ChengSenior authorCorresponding

Fields

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

Proteins in Food Systemslevel 3 · 0.98
Microencapsulation and Drying Processeslevel 3 · 0.01
Pickering emulsions and particle stabilizationlevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · Food Chemistry · 4 citations
https://openalex.org/W7125934952

Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan · Sankore