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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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High internal phase Pickering emulsions stabilized by submicron composite particles via ultrasound-assisted binding of lysine to whey protein isolate: Interfacial behavior, microstructural evolution and stabilization enhancement

2026Food ChemistryJournal

10.1016/j.foodchem.2026.149987 Full text0 citations

Authors

8 authors across 2 institutions in 2 countries.

Yanjun LiFirst author
Yingying Sui
Luodi Xu
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
Xuenan Gao
Yan Li
Jinju ChengCorresponding
Xiaodong LiSenior author

Fields

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

Pickering emulsions and particle stabilizationlevel 3 · 0.93
Proteins in Food Systemslevel 3 · 0.07
Hydrogels: synthesis, properties, applicationslevel 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 Chemistry · 0 citations
https://openalex.org/W7163886568

High internal phase Pickering emulsions stabilized by submicron composite particles via ultrasound-assisted binding of lysine to whey protein isolate: Interfacial behavior, microstructural evolution and stabilization enhancement · Sankore