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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 modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsions

2026Food ChemistryJournal

10.1016/j.foodchem.2026.148083 Full text3 citations

Authors

7 authors across 2 institutions in 2 countries.

Peizhu LiuFirst author
Xuenan Gao
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Luodi Xu
Wentao Liu
Jinju ChengCorresponding
Tingsheng YanSenior authorCorresponding

Fields

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

Proteins in Food Systemslevel 3 · 0.98
Pickering emulsions and particle stabilizationlevel 3 · 0.01
Microencapsulation and Drying Processeslevel 3 · 0.00

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 · 3 citations
https://openalex.org/W7125480662

Synergistic modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsions · Sankore