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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.

Fan Yang · Sankore

Fan Yang

ORCID, self-asserted

ORCID 0000-0003-2954-6413

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

5

Citations

292

h-index

5

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

4

Publications

5 works in the graph, newest first.

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates
2023Food Research InternationalJournal85 citations10.1016/j.foodres.2023.112554
Effect of alkaline pH-shifting process on extraction rate, structural, and functional properties of black soldier fly (Hermetia illucens) larvae protein
2023LWTJournalOpen access45 citations10.1016/j.lwt.2023.115180
Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes
2023Food ChemistryJournalFirst author34 citations10.1016/j.foodchem.2023.138253
Hexagonal plate ultrasound pretreatment on the correlation between soy protein isolate structure and cholesterol-lowering activity of peptides, and protein's enzymolysis kinetics, thermodynamics
2023International Journal of Biological MacromoleculesJournal7 citations10.1016/j.ijbiomac.2023.128897
Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications
2022FoodsJournalOpen access121 citations10.3390/foods11192931