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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:

Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract
Tongtong Wang, Songyi Lin, Pengbo Cui, et al.
Food Bioscience (2020) Vol. 36, pp. 100657-100657
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Recent developments on production, purification and biological activity of marine peptides
Kandi Sridhar, Baskaran Stephen Inbaraj, Bing‐Huei Chen
Food Research International (2021) Vol. 147, pp. 110468-110468
Closed Access | Times Cited: 90
Molecular Mechanisms of Iron Transport and Homeostasis Regulated by Antarctic Krill-Derived Heptapeptide–Iron Complex
Shengjie Hu, Songyi Lin, Haowei Xu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7517-7532
Closed Access | Times Cited: 10
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
S.-K. Tang, Jing Jing Wang, LI Yu-feng, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104684-104684
Closed Access | Times Cited: 10
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry (2024) Vol. 451, pp. 139493-139493
Closed Access | Times Cited: 9
Food-based iron delivery systems: A review
Zahra Kazemi-Taskooh, Mehdi Varidi
Trends in Food Science & Technology (2021) Vol. 116, pp. 75-89
Closed Access | Times Cited: 41
Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine
Na Sun, Tongtong Wang, Di Wang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 40, pp. 11290-11300
Closed Access | Times Cited: 38
Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill–derived heptapeptide–iron complex
Shengjie Hu, Songyi Lin, Yao Liu, et al.
Food Research International (2022) Vol. 154, pp. 110996-110996
Closed Access | Times Cited: 22
Characterization of Oyster Protein Hydrolysate–Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice
Xiaoyang Liu, Xuening Yu, Shijie Dou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16618-16629
Closed Access | Times Cited: 12
Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
Dan Yang, Xiaolin Yao, Lili Wang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108471-108471
Closed Access | Times Cited: 11
Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
Xu Yan, Ying Yue, Qixuan Pei, et al.
Food Bioscience (2024) Vol. 59, pp. 103796-103796
Closed Access | Times Cited: 4
Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide–Calcium Chelate
Zhijie Bao, Penglin Zhang, Na Sun, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2565-2565
Open Access | Times Cited: 27
Calcium Delivery Systems Assembled using Antarctic Krill Derived Heptapeptides: Exploration of the Assembly Mechanism, In Vitro Digestion Profile, and Calcium Absorption Behavior
Na Sun, Shengjie Hu, Di Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 6, pp. 2018-2028
Closed Access | Times Cited: 19
Two Novel Antihypertensive Peptides Identified in Millet Bran Glutelin-2 Hydrolysates: Purification, In Silico Characterization, Molecular Docking with ACE and Stability in Various Food Processing Conditions
Yajun Zheng, Xueying Wang, Min Guo, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1355-1355
Open Access | Times Cited: 19
Millet bran globulin hydrolysate derived tetrapeptide-ferrous chelate: Preparation, structural characterization, security prediction in silico, and stability against different food processing conditions
Bufan Xu, Xian Wang, Yajun Zheng, et al.
LWT (2022) Vol. 165, pp. 113673-113673
Open Access | Times Cited: 17
Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase
Jie Ding, Dong Liu, Pengfei Jiang, et al.
Food Chemistry (2022) Vol. 398, pp. 133930-133930
Closed Access | Times Cited: 17
Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food
Shweta Rathee, Ankur Ojha, Ashutosh Upadhyay‬, et al.
Food & Function (2023) Vol. 14, Iss. 20, pp. 9083-9099
Closed Access | Times Cited: 10
Evaluation of oyster peptide-chitosan oligosaccharide-iron complex (OPCFe) complex as a novel approach for iron supplementation: Effects on oxidative stress, inflammation, and gut microbiota in vivo
Xuening Yu, Guang Li, Xiaoyang Liu, et al.
Food Bioscience (2025), pp. 106007-106007
Closed Access
Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes
Pengbo Cui, Jianqin Liang, Tianyu Cheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1652-1652
Open Access | Times Cited: 3
Nutritional Composition and Functional Properties of A. platensis-Derived Peptides: A Green and Sustainable Protein-Rich Supplement
N. Jabena Begum, Fei Qi, Fang Yang, et al.
Processes (2024) Vol. 12, Iss. 11, pp. 2608-2608
Open Access | Times Cited: 3
Identification of zinc‐chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide–zinc chelates
Mengyao Peng, Dan Lu, Min Yu, et al.
Journal of Food Science (2022) Vol. 87, Iss. 5, pp. 2048-2057
Closed Access | Times Cited: 13
Stichopus japonicus Polysaccharide Stimulates Osteoblast Differentiation through Activation of the Bone Morphogenetic Protein Pathway in MC3T3-E1 Cells
Yanjie Wang, Jinghe Sun, Yanqi Zhang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 8, pp. 2576-2584
Closed Access | Times Cited: 18
Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation
Jie Ding, Chunyan Zhu, Pengfei Jiang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1772-1778
Open Access | Times Cited: 7
An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1390-1405
Closed Access | Times Cited: 16
Study on the In Silico Screening and Characterization, Inhibition Mechanisms, Zinc-Chelate Activity, and Stability of ACE-Inhibitory Peptides Identified in Naked Oat Bran Albumin Hydrolysates
Yan Li, Junru Li, Chaoxia Cheng, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2268-2268
Open Access | Times Cited: 6
A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption
Xuening Yu, Xiaoyang Liu, Dayong Zhou
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
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