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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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Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

2022ACS Food Science & TechnologyJournal

10.1021/acsfoodscitech.1c00475 Full text5 citations

Authors

4 authors.

Andrew T. TyowuaFirst authorCorresponding
- Benue State University (NG)
Omowunmi O. Abel
- Benue State University (NG)
Sylvester Obaike Adejo
- Benue State University (NG)
as printed: Sylvester O. Adejo
Msugh E. MbaawuagaSenior author
- Benue State University (NG)

Fields

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

Pickering emulsions and particle stabilizationlevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Microencapsulation and Drying Processeslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2022 · ACS Food Science & Technology · 5 citations
https://openalex.org/W4214644507

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures · Sankore