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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 storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion

2023Chemical Engineering CommunicationsJournal

10.1080/00986445.2023.2261099 Full text4 citations

Authors

4 authors across 2 institutions in 2 countries.

Y. MaphosaFirst authorCorresponding
- Cape Peninsula University of Technology (ZA)
as printed: Yvonne Maphosa
Daniel Ikhu-Omoregbe
- Cape Peninsula University of Technology (ZA)
as printed: Daniel I. Ikhu-Omoregbe
Oladayo Adeyi
- Michael Okpara University of Agriculture (NG)
Victoria JideaniSenior author
- Cape Peninsula University of Technology (ZA)
as printed: Victoria A. Jideani

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 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 · Chemical Engineering Communications · 4 citations
https://openalex.org/W4387182423

Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion · Sankore