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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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Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review

2025FoodsJournalOpen access

10.3390/foods14132360 Full text51 citations

Authors

10 authors across 3 institutions in 3 countries.

Ruiqi LongFirst author
Yuanyuan Huang
Mokhtar Dabbour
- Benha University (EG)
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Jiayin Pan
Minquan Wu
Shengqi Zhang
Zhou Qin
Ronghai HeCorresponding
Haile MaSenior author

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Microbial Inactivation Methodslevel 3 · 1.00
Microencapsulation and Drying Processeslevel 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
2025 · Foods · 51 citations
https://openalex.org/W4411975312

Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review · Sankore