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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:

Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
Huijun Cui, Xu Si, Jinlong Tian, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107073-107073
Closed Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring
Li Liu, Wei‐Na Wu, Luman Zheng, et al.
Food Chemistry (2022) Vol. 387, pp. 132908-132908
Closed Access | Times Cited: 114
A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication, multifunctional activity, and kinetic investigation
Shan Gao, Shenglin Sun, Jiajun Zhao, et al.
Food Chemistry (2024) Vol. 449, pp. 139217-139217
Closed Access | Times Cited: 22
Nano-targeted delivery system: a promising strategy of anthocyanin encapsulation for treating intestinal inflammation
Hao Zhong, Xin Luo, Abdullah, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Closed Access | Times Cited: 2
A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution
Bin Li, Yiwen Bao, Jiaxin Li, et al.
Food Chemistry (2022) Vol. 388, pp. 132975-132975
Closed Access | Times Cited: 68
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Haizhou Wu, Gabriel Oliveira, Mary Ann Lila
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 333-354
Open Access | Times Cited: 54
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food
Wei‐Na Wu, Li Liu, Ying Zhou, et al.
Food Chemistry (2023) Vol. 430, pp. 137032-137032
Closed Access | Times Cited: 37
The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches
Zhiying Li, Yidi Wang, Baoge Song, et al.
Food Chemistry (2023) Vol. 420, pp. 136136-136136
Closed Access | Times Cited: 36
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: 29
Novel pullulan-sodium alginate film incorporated with anthocyanin-loaded casein-carboxy methyl cellulose nanocomplex for real-time fish and shrimp freshness monitoring
Arif Rashid, Abdul Qayum, Syed Asim Shah Bacha, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110356-110356
Closed Access | Times Cited: 11
Study of Zn2+ complexation driven zein-based W/O/W Pickering emulsions for enhancing curcumin bioaccessibility and fluorouracil bioactivity
Lucy Deng, Junqiu Liao, Weiqi Liu, et al.
Food Hydrocolloids (2025), pp. 111243-111243
Closed Access | Times Cited: 1
Hypoglycemic bioactivity of anthocyanins: A review on proposed targets and potential signaling pathways
Zhiying Li, Jinlong Tian, Zhen Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 7878-7895
Closed Access | Times Cited: 33
Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum
Youngbin Jang, Eun‐Mi Koh
Food Chemistry (2022) Vol. 405, pp. 135002-135002
Closed Access | Times Cited: 31
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: 21
Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support
Cansu Oktay, Leyla Nesrin Kahyaoğlu, Mehran Moradi
Carbohydrate Polymers (2023) Vol. 319, pp. 121184-121184
Closed Access | Times Cited: 20
Carboxymethyl Cellulose as a Food Emulsifier: Are Its Days Numbered?
Eduardo M. Costa, Sara Silva, Carla F. Pereira, et al.
Polymers (2023) Vol. 15, Iss. 10, pp. 2408-2408
Open Access | Times Cited: 19
Pectin-coated whey protein isolate/zein self-aggregated nanoparticles as curcumin delivery vehicles: Effects of heating, pH, and adding sequence
Xiaolian Gu, Wanbing Li, Xiaoyu Jiang, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128892-128892
Closed Access | Times Cited: 19
Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties
Ruihong Dong, Ziyan Huang, Wenjie Ma, et al.
Food Chemistry (2023) Vol. 432, pp. 137263-137263
Closed Access | Times Cited: 18
Customized development of 3D printed anthocyanin-phycocyanin polychromatic oral film via chondroitin sulfate homeostasis: A platform based on starch and κ-carrageenan
Yiwen Bao, Mingshuang Wang, Xu Si, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121817-121817
Closed Access | Times Cited: 7
Construction of nanoparticles from blueberry anthocyanins-lecithin/gum Arabic improves lipid droplet accumulation and gut microbiota disturbance in HFD-induced obese mice
Zhen Cheng, Wenwen Wei, Yi Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130595-130595
Closed Access | Times Cited: 7
Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins
Thiécla Katiane Osvaldt Rosales, Neuza Mariko Aymoto Hassimotto, Franco Maria Lajolo, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 506-506
Open Access | Times Cited: 25
Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro
Zhen Cheng, Jiaxin Wang, Yuanyuan Bian, et al.
Food Chemistry (2023) Vol. 439, pp. 138166-138166
Closed Access | Times Cited: 16
Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness
Yingxuan Feng, Jian Lin, Xinjie Chen, et al.
Food Chemistry (2024) Vol. 446, pp. 138885-138885
Closed 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
Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion
Zhihuan Zang, Shurui Chou, Xu Si, et al.
Food Chemistry (2021) Vol. 373, pp. 131496-131496
Closed Access | Times Cited: 32
Nano techniques: an updated review focused on anthocyanin stability
Tisong Liang, Pu Jing, Jian He
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11985-12008
Closed Access | Times Cited: 13
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