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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:

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
Zhihuan Zang, Siyi Tang, Zhiying Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4378-4401
Closed Access | Times Cited: 68

Showing 1-25 of 68 citing articles:

Known and potential health benefits and mechanisms of blueberry anthocyanins: A review
Yaqiong Wu, Tianyu Han, Hao Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103050-103050
Closed Access | Times Cited: 53
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
Rui Tang, Yong He, Kai Fan
Food Bioscience (2023) Vol. 56, pp. 103164-103164
Closed Access | Times Cited: 43
Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness
Kaiwen Huang, Linlin Wang, Yiheng Deng, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132463-132463
Closed Access | Times Cited: 17
Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring
Shancan Wang, Rui Li, Minjie Han, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126674-126674
Closed Access | Times Cited: 39
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
Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment
Jian Li, Rongping Li, Yijin Peng, et al.
Food Chemistry (2024) Vol. 457, pp. 140110-140110
Closed Access | Times Cited: 15
The Role of Antioxidants in the Therapy of Cardiovascular Diseases—A Literature Review
Ewelina Młynarska, Joanna Hajdys, Witold Czarnik, et al.
Nutrients (2024) Vol. 16, Iss. 16, pp. 2587-2587
Open Access | Times Cited: 14
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: 14
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 12
A starch-based 3D printed intelligent colorimetric film co-loaded natural pigments for visualizing food freshness: Effect of nozzle size on gel structure formation
Yiwen Bao, Mingshuang Wang, Jiaxin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110218-110218
Closed Access | Times Cited: 10
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: 9
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 9
Application of Plant Extracts Rich in Anthocyanins in the Development of Intelligent Biodegradable Packaging: An Overview
Stephany Vasconcellos Klaric, Amanda Galvão Maciel, Giordana Demaman Arend, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 191-191
Open Access | Times Cited: 1
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 21
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
Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)
Qingfang Ying, Shengnan Zhan, Qiuyu Lu, et al.
Food Hydrocolloids (2024), pp. 110699-110699
Closed Access | Times Cited: 7
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: 6
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review
Sihao Chen, Yuanqiang Jia, Yingying Wu, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3666-3689
Closed Access | Times Cited: 6
Research progress of electrospinning in food field: A review
Fa-Lin Sun, Mingyue Zhao, Yue Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110474-110474
Closed Access | Times Cited: 6
Influence of hemin on structure and emulsifying properties of soybean protein isolate
Jiaming Zhang, Yangyang Jia, Wenjin Wu, et al.
Food Chemistry (2023) Vol. 421, pp. 136183-136183
Open Access | Times Cited: 15
Interaction and binding mechanism of cyanidin-3-O-glucoside to lysozyme in varying pH conditions: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
Hailong Gui, Qiao Jiang, Jinlong Tian, et al.
Food Chemistry (2023) Vol. 425, pp. 136509-136509
Closed Access | Times Cited: 15
The interaction mechanism and the functionality of yeast protein with hydrophilic and hydrophobic bioactive molecules
Haili Sun, Yifei Sun, Xin Tang, et al.
Food Bioscience (2023) Vol. 52, pp. 102448-102448
Closed Access | Times Cited: 13
Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying
Linlin Li, Yunfei Bao, Fuzhen Guo, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1387-1402
Closed Access | Times Cited: 5
Glycated whey protein concentrate for purple sweet potato anthocyanins delivery: Physicochemical stability and in vitro digestion characteristics
Fang Wang, Shuo Zhang, Qin Luo, et al.
Journal of Functional Foods (2024) Vol. 114, pp. 106059-106059
Open Access | Times Cited: 5
Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization
Siyi Tang, Xu Si, Zhihuan Zang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110209-110209
Closed Access | Times Cited: 5
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