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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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Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation

2025Applied Food ResearchJournalOpen access

10.1016/j.afres.2025.101173 Full text2 citations

Authors

3 authors.

Opeyemi O. AlabiFirst author
- Durban University of Technology (ZA)
Mpilonhle N. Mthembu
- Durban University of Technology (ZA)
Eric Oscar AmonsouSenior authorCorresponding
- Durban University of Technology (ZA)
as printed: Eric O. Amonsou

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2025 · Applied Food Research · 2 citations
https://openalex.org/W4412438715

Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation · Sankore