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:
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
Ying Wāng, Songen Wang, Xuan Zhang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110125-110125
Closed Access | Times Cited: 6
Ying Wāng, Songen Wang, Xuan Zhang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110125-110125
Closed Access | Times Cited: 6
Showing 6 citing articles:
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products
Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, et al.
Food Chemistry (2025) Vol. 473, pp. 143007-143007
Closed Access
Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, et al.
Food Chemistry (2025) Vol. 473, pp. 143007-143007
Closed Access
Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and molecular interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141366-141366
Closed Access | Times Cited: 2
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141366-141366
Closed Access | Times Cited: 2
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
Chang Tan, Jiahe Zhu, Chenyang Shi, et al.
Food Chemistry (2024) Vol. 464, pp. 141586-141586
Closed Access
Chang Tan, Jiahe Zhu, Chenyang Shi, et al.
Food Chemistry (2024) Vol. 464, pp. 141586-141586
Closed Access
Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability
Z. Xiong, Te Yu, Jiran Lv, et al.
Food Hydrocolloids (2024), pp. 110866-110866
Closed Access
Z. Xiong, Te Yu, Jiran Lv, et al.
Food Hydrocolloids (2024), pp. 110866-110866
Closed Access
