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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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Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

2022Journal of Food Process EngineeringJournal

10.1111/jfpe.14010 Full text62 citations

Authors

9 authors across 4 institutions in 3 countries.

Jiayin PanFirst author
Zhaoli Zhang
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Haining Xu
Mokhtar Dabbour
- Benha University (EG)
Yu Cheng
Chunhua Dai
Ronghai HeCorresponding
Haile MaSenior author

Fields

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

Microbial Inactivation Methodslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Meat and Animal Product Qualitylevel 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
2022 · Journal of Food Process Engineering · 62 citations
https://openalex.org/W4220910152

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review · Sankore