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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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Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates

2023Food Research InternationalJournal

10.1016/j.foodres.2023.112554 Full text85 citations

Authors

11 authors across 4 institutions in 3 countries.

Haining XuFirst author
Jiayin Pan
Mokhtar Dabbour
- Benha University (EG)
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Wen Chen
Fan Yang
Zhaoli Zhang
Yu Cheng
Chunhua Dai
Ronghai HeCorresponding
Haile MaSenior author

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Insect Utilization and Effectslevel 3 · 1.00
Bee Products Chemical 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 9, 2026
2023 · Food Research International · 85 citations
https://openalex.org/W4319844236

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates · Sankore