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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism
Yun Wang, Yang Cheng, Jian Zhang, et al.
Food Chemistry (2023) Vol. 412, pp. 135507-135507
Closed Access | Times Cited: 20

Showing 20 citing articles:

Intelligent starch/chitosan-based film incorporated by anthocyanin-encapsulated amylopectin nanoparticles with high stability for food freshness monitoring
Luman Zheng, Li Liu, Jiahao Yu, et al.
Food Control (2023) Vol. 151, pp. 109798-109798
Open Access | Times Cited: 73
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
Rui Tang, Yong He, Kai Fan
Food Bioscience (2023) Vol. 56, pp. 103164-103164
Closed Access | Times Cited: 37
Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition
Liqing Qiu, Min Zhang, Ahmed Fathy Ghazal, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130865-130865
Closed Access | Times Cited: 7
Encapsulation of rose anthocyanins with β-cyclodextrin for enhanced stability: Preparation, characterization, and its application in rose juice
Yu Xiong, Min Chang, Zhenwei Shi, et al.
Food Bioscience (2025), pp. 105875-105875
Closed Access
Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability
Mi Yan, Yingyi Wang, Cuina Wang, et al.
Food Chemistry (2023) Vol. 434, pp. 137519-137519
Closed Access | Times Cited: 19
Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins
Hongkun Xue, Min Zha, Yingqi Tang, et al.
Molecules (2024) Vol. 29, Iss. 12, pp. 2815-2815
Open Access | Times Cited: 5
Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze-thaw cycles
Qian Lin, Wei Liang, Wenqing Zhao, et al.
Carbohydrate Polymers (2025) Vol. 352, pp. 123221-123221
Closed Access
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
Hacer Çoklar, Mehmet Akbulut, Ali Aygün, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 218-218
Open Access
Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage
Shabnum Showkat, Aasima Rafiq, Rishi Richa, et al.
Food Chemistry X (2025), pp. 102312-102312
Open Access
Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins
Peiqing Yang, Wenxin Wang, Yichen Hu, et al.
Food Chemistry (2024) Vol. 452, pp. 139544-139544
Closed Access | Times Cited: 3
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
Qianqian Miao, Yiqing He, Haiwen Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3577-3590
Closed Access | Times Cited: 1
The effects of the interaction between cyanidin‐3‐O‐glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G
Da-quan WANG, Haipeng Cui, Kaili Zong, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6711-6719
Open Access | Times Cited: 1
Effects of L-Proline on the Stability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-O-Glycoside
Haipeng Cui, Xianbao Li, Yuan Ji, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4544-4544
Open Access | Times Cited: 1
Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying
Y. F. Wang, Yuan Xiao, Lianfu Zhang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Effects of collagen hydrolysate on the stability of anthocyanins: Degradation kinetics, conformational change and interactional characteristics
Gerui Ren, Ying He, Lei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141513-141513
Closed Access | Times Cited: 1
Responsive deep eutectic solvents: mechanisms, applications and their role in sustainable chemistry
Filipa A. Vicente, Nuša Tkalec, Blaž Likozar
Chemical Communications (2024)
Open Access | Times Cited: 1
Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays
Ibrahim Khalifa, Zhihua Li, Xiaobo Zou, et al.
Food Chemistry (2023) Vol. 438, pp. 138006-138006
Closed Access | Times Cited: 3
Exploring the effects of whey protein components on the interaction and stability of cyanidin‐3‐O‐glucoside
Huimin Zhang, Mengmeng Ju, Nazimah Hamid, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 294-304
Closed Access
The effect of static magnetic field on inducing the binging of bovine serum albumin and cyanidin-3-O-glucoside
Z Zhang, Yixiao Shen, Guang Xin, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 4, pp. 449-456
Open Access
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