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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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Impacts of high-pressure homogenization and spontaneous emulsification on the physicochemical properties and stability of red palm olein-based beta-carotene nanoemulsion

2026Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-026-04446-z Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Li Ann LewFirst authorCorresponding
Patrick Nwabueze OkechukwuCorresponding
- Bayero University Kano (NG)
as printed: Nwabueze Patrick Okechukwu
Tai Boon TanCorresponding
Chin-Ping TanCorresponding
as printed: Chin Ping Tan
Choon Hui TanSenior authorCorresponding

Fields

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

Proteins in Food Systemslevel 3 · 0.71
Food Chemistry and Fat Analysislevel 3 · 0.14
Microencapsulation and Drying Processeslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · Journal of Food Measurement & Characterization · 0 citations
https://openalex.org/W7160237985

Impacts of high-pressure homogenization and spontaneous emulsification on the physicochemical properties and stability of red palm olein-based beta-carotene nanoemulsion · Sankore