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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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Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles

2026Food HydrocolloidsJournal

10.1016/j.foodhyd.2026.112891 Full text0 citations

Authors

9 authors across 4 institutions in 2 countries.

Babatunde OlawoyeFirst authorCorresponding
- Abiola Ajimobi Technical University Ibadan (NG)
Oladapo Fagbohun
as printed: Oladapo Fisoye Fagbohun
Folasade Olabimpe Adeboyejo
- University of Ibadan (NG)
Boluwatife Martins Okedepo
- Abiola Ajimobi Technical University Ibadan (NG)
Gladys Damilola Obalowo
- Abiola Ajimobi Technical University Ibadan (NG)
Christopher Olayinka Adedoyin
- Abiola Ajimobi Technical University Ibadan (NG)
Omotade Richard Ogunremi
- University of Ibadan (NG)
as printed: Omototade Richard Ogunremi
Folasade O. Afolabi
- Abiola Ajimobi Technical University Ibadan (NG)
Oseni Peter KadiriSenior author

Fields

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

Food composition and propertieslevel 3 · 0.98
Polysaccharides Composition and Applicationslevel 3 · 0.01
Nanocomposite Films for Food Packaginglevel 3 · 0.00

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

openalexseen September 9, 2026
2026 · Food Hydrocolloids · 0 citations
https://openalex.org/W7162146568

Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles · Sankore