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SankoreAfrican research intelligence

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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Application of emulgel in muscle-based foods: a review

2024Discover FoodJournalOpen access

10.1007/s44187-024-00210-8 Full text8 citations

Authors

9 authors across 6 institutions in 4 countries.

David OppongFirst authorCorresponding
- Cocoa Research Institute of Ghana (GH)
AbdullahCorresponding
Sandra Ama KaburiCorresponding
- Cape Coast Technical University (GH)
Francis Padi LampteyCorresponding
- Cape Coast Technical University (GH)
Manat ChaijanCorresponding
Worawan PanpipatCorresponding
Ngassa Julius MussaCorresponding
Charles Moses LyimoCorresponding
- Sokoine University of Agriculture (TZ)
Nadratu Musah BawaSenior authorCorresponding
- Kwame Nkrumah University of Science and Technology (GH)

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 · 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 8, 2026
2024 · Discover Food · 8 citations
https://openalex.org/W4403969680

Application of emulgel in muscle-based foods: a review · Sankore