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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:

Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis
Ziqi Guo, Yuqi Huang, Huang Jian, et al.
Food Chemistry (2022) Vol. 385, pp. 132702-132702
Closed Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review
Guillermo Linares, Meliza Lindsay Rojas
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 80
Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability
Shuangjian Li, Xiang Wang, Xiaoqian Zhang, et al.
Food Research International (2023) Vol. 166, pp. 112552-112552
Closed Access | Times Cited: 44
Starch-anthocyanins complex: Characterization, digestibility, and mechanism
Weidong Zhang, Jia Kong, Mingyi Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109797-109797
Closed Access | Times Cited: 20
Advances in extraction and purification of citrus flavonoids
Changqing Zhu, Jiebiao Chen, Chenning Zhao, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 750-781
Open Access | Times Cited: 26
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 24
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
Zhong Han, Ze-Ling Chen, Xindong Xu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109826-109826
Closed Access | Times Cited: 15
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: 11
The degradation and antioxidant capacity of anthocyanins from eggplant peels in the context of complex food system under thermal processing
Zhiyue Wang, Yanfei Zhang, Zhijun Tu, et al.
Food Bioscience (2024) Vol. 59, pp. 103914-103914
Closed Access | Times Cited: 9
Fabrication and characterization of novel prolamin nanoparticle-filled starch gels incorporating resveratrol
Lin Zhang, Luzhen Chen, Shiyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131764-131764
Closed Access | Times Cited: 9
Interaction of alkyl gallate with gliadin and its effect on the surface and foaming properties of composite nanoparticles
Can Wu, Wen Liu, Ziqing Zhao, et al.
Food Hydrocolloids (2025), pp. 111096-111096
Closed Access | Times Cited: 1
Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Food Chemistry (2025) Vol. 472, pp. 142897-142897
Closed Access | Times Cited: 1
Interactions between rice protein and anthocyanin with different pH-cycle: Structural characterization, binding mechanism and stability
Yi Yang, Ling Chen, Maoshen Chen, et al.
Food Hydrocolloids (2025), pp. 111230-111230
Closed Access | Times Cited: 1
The enhancement of surimi gels by utilizing coconut oil pre-emulsion loaded with pterostilbene and tempo modified cellulose
Fang Tian, W.L. Chen, Weiliang Guan, et al.
Carbohydrate Polymers (2025) Vol. 357, pp. 123488-123488
Closed Access | Times Cited: 1
A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries
Muthu Thiruvengadam, Ill‐Min Chung, Ramkumar Samynathan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 708-739
Closed Access | Times Cited: 35
Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage
Chen Shen, Wenqing Chen, Changzhu Li, et al.
Food Research International (2022) Vol. 161, pp. 111886-111886
Closed Access | Times Cited: 32
Computational insight into stability-enhanced systems of anthocyanin with protein/peptide
Xing Cheng, Pei Chen, Lei Zhang
Food Chemistry Molecular Sciences (2023) Vol. 6, pp. 100168-100168
Open Access | Times Cited: 22
Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef
Yinjuan Cao, Zhaoyang Song, Chun‐Juan Dong, et al.
Meat Science (2023) Vol. 204, pp. 109262-109262
Open Access | Times Cited: 18
Binding interaction between soy protein nanogel and red raspberry anthocyanin in acidic media: Spectroscopic characterization and molecular docking analysis
Mohammed Mansour, Mohammad A. Elmorsy, Abdeen Elkhedir, et al.
Journal of Molecular Structure (2024) Vol. 1305, pp. 137681-137681
Closed Access | Times Cited: 8
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
Rui Zhang, Shuxin Ye, Ying Guo, et al.
Food Chemistry (2022) Vol. 400, pp. 134050-134050
Closed Access | Times Cited: 26
Study of the interaction mechanism between theaflavin and Zein
Tingting Yang, Guanhua Tao, Li Li, et al.
Journal of Food Engineering (2023) Vol. 359, pp. 111700-111700
Closed Access | Times Cited: 16
Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation
Ze-Ling Chen, Ying Li, Jinhua Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125082-125082
Closed Access | Times Cited: 14
Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms
Yong Cheng, Xi Chen, Tian Yang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109560-109560
Closed Access | Times Cited: 14
Enhancing the Inhibitory Activities of Polyphenols in Passion Fruit Peel on α-Amylase and α-Glucosidase via β-Glucosidase-Producing Lactobacillus Fermentation
Fuhao Tang, Baoyao Wei, Chao Qin, et al.
Food Bioscience (2024) Vol. 62, pp. 105005-105005
Closed Access | Times Cited: 6
Tea pomace protein-ε-polylysine-anthocyanin composite nanocomplexes: Elucidation of stability, structural properties, and in vitro digestion
Kangzhi Fang, Yuqing Wang, Minghui Zhu, et al.
LWT (2024) Vol. 194, pp. 115822-115822
Open Access | Times Cited: 5
pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
Meili Xin, Liang Wang, Ying He, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110334-110334
Closed Access | Times Cited: 5
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