M. G. Semenova

Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles

M. G. Semenova · Current Opinion in Colloid & Interface Science · 2016 · 115 citations

Colloid Chemistry, Colloidal Material, Engineering +7

Effect of high-methoxy pectin on properties of casein-stabilized emulsions

Eric Dickinson, M. G. Semenova, Anna S. Antipova et al. · Food Hydrocolloids · 1998 · 97 citations

Food Chemistry, Food Colloid, Casein-stabilized Emulsions +3

Emulsifying properties of covalent protein—dextran hybrids

Eric Dickinson, M. G. Semenova · Colloids and Surfaces · 1992 · 93 citations

Food Colloid, Biochemistry, Covalent Protein—dextran Hybrids +2

Salt stability of casein emulsions

Eric Dickinson, M. G. Semenova, Anna S. Antipova · Food Hydrocolloids · 1998 · 84 citations

Food Chemistry, Food Colloid, Salt Stability +3

Food protein interactions in sugar solutions

M. G. Semenova, Anna S. Antipova, Larisa E. Belyakova · Current Opinion in Colloid & Interface Science · 2002 · 84 citations

Food Chemistry, Biochemistry, Protein Folding +2