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 mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics
Zhen Ma, Jing Cheng, Shunshan Jiao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2267-2276
Closed Access | Times Cited: 17
Zhen Ma, Jing Cheng, Shunshan Jiao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2267-2276
Closed Access | Times Cited: 17
Showing 17 citing articles:
Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins
Lei Zhang, Liang Yao, Feng Zhao, et al.
Advanced Healthcare Materials (2023) Vol. 12, Iss. 25
Open Access | Times Cited: 26
Lei Zhang, Liang Yao, Feng Zhao, et al.
Advanced Healthcare Materials (2023) Vol. 12, Iss. 25
Open Access | Times Cited: 26
Edible blueberry anthocyanin-loaded soybean protein nanofibers/sodium alginate hydrogel beads: Freshness detection of high protein drinks
Yiming Ren, Yuxin Wang, Xiaoyu Yang, et al.
Food Chemistry (2025), pp. 143130-143130
Closed Access
Yiming Ren, Yuxin Wang, Xiaoyu Yang, et al.
Food Chemistry (2025), pp. 143130-143130
Closed Access
Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes
Xiaojia Yan, Yiyang He, Xiangqi Bai, et al.
Food Research International (2022) Vol. 157, pp. 111451-111451
Closed Access | Times Cited: 27
Xiaojia Yan, Yiyang He, Xiangqi Bai, et al.
Food Research International (2022) Vol. 157, pp. 111451-111451
Closed Access | Times Cited: 27
Non-covalent interaction of complex plant protein and betanin: Mechanism of improving thermal stability of betanin
Ting Hu, Taotao Dai, Xuemei He, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108456-108456
Closed Access | Times Cited: 19
Ting Hu, Taotao Dai, Xuemei He, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108456-108456
Closed Access | Times Cited: 19
Nanocarriers based on polysaccharides for improving the stability and bioavailability of Anthocyanins: A review
Yutong Yuan, Qian Fan, Xinyan Xu, et al.
Carbohydrate Polymer Technologies and Applications (2023) Vol. 6, pp. 100346-100346
Open Access | Times Cited: 18
Yutong Yuan, Qian Fan, Xinyan Xu, et al.
Carbohydrate Polymer Technologies and Applications (2023) Vol. 6, pp. 100346-100346
Open Access | Times Cited: 18
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
Hongkun Xue, Min Zha, Yingqi Tang, et al.
Molecules (2024) Vol. 29, Iss. 12, pp. 2815-2815
Open Access | Times Cited: 5
Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans
Chen Yang, Zhao Zhang, Liang Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 821-829
Closed Access | Times Cited: 25
Chen Yang, Zhao Zhang, Liang Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 821-829
Closed Access | Times Cited: 25
Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
Hongkun Xue, Jianduo Zhao, Yu Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101883-101883
Open Access | Times Cited: 3
Hongkun Xue, Jianduo Zhao, Yu Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101883-101883
Open Access | Times Cited: 3
Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin
Ting Hu, Jun Chen, Xuemei He, et al.
Food Research International (2022) Vol. 164, pp. 112341-112341
Closed Access | Times Cited: 18
Ting Hu, Jun Chen, Xuemei He, et al.
Food Research International (2022) Vol. 164, pp. 112341-112341
Closed Access | Times Cited: 18
Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses
Emelia Smith, Lloyd Condict, John Ashton, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108523-108523
Closed Access | Times Cited: 7
Emelia Smith, Lloyd Condict, John Ashton, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108523-108523
Closed Access | Times Cited: 7
Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins
Zhiyi Zhang, Qingqing Yu, Shuang Zhao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 722-734
Open Access | Times Cited: 1
Zhiyi Zhang, Qingqing Yu, Shuang Zhao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 722-734
Open Access | Times Cited: 1
Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations
Xinhui Wang, Lingyue Jia, Yuqi Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131308-131308
Closed Access | Times Cited: 1
Xinhui Wang, Lingyue Jia, Yuqi Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131308-131308
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
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 Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein–Psyllium Hydrogels as Elderberry Extract Carriers
Adonis Hilal, Anna Florowska, Tomasz Florowski, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 9033-9033
Open Access | Times Cited: 1
Adonis Hilal, Anna Florowska, Tomasz Florowski, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 9033-9033
Open Access | Times Cited: 1
Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes
Xiaojie Cui, Mengyao Ma, Yanli Xie, et al.
Food Chemistry X (2022) Vol. 16, pp. 100455-100455
Open Access | Times Cited: 7
Xiaojie Cui, Mengyao Ma, Yanli Xie, et al.
Food Chemistry X (2022) Vol. 16, pp. 100455-100455
Open Access | Times Cited: 7
Purification of mulberry anthocyanins by macroporous resin and its protective effect against H2O2-induced oxidative stress in vascular endothelial cells
Helena L. Huang, Chunyan Xie, Caie Wu, et al.
Food Bioscience (2024), pp. 105332-105332
Closed Access
Helena L. Huang, Chunyan Xie, Caie Wu, et al.
Food Bioscience (2024), pp. 105332-105332
Closed Access
Comparison of Interactions Between Soy Protein Isolate and Three Folate Molecules: Effect on the Stabilization, Degradation, and Oxidization of Folates and Protein
Linlin He, Yuqian Yan, Dandan Song, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4033-4033
Open Access
Linlin He, Yuqian Yan, Dandan Song, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4033-4033
Open Access
Insight into Tryptophan-Dependent Interaction Mechanisms between Peptides and Anthocyanins for Stability Enhancement
Lei Zhang, Xing Cheng, Pu Chen
ACS Food Science & Technology (2023) Vol. 3, Iss. 12, pp. 2065-2077
Closed Access | Times Cited: 1
Lei Zhang, Xing Cheng, Pu Chen
ACS Food Science & Technology (2023) Vol. 3, Iss. 12, pp. 2065-2077
Closed Access | Times Cited: 1
