Anna S. Antipova

The structure of κ/ι-hybrid carrageenans II. Coil–helix transition as a function of chain composition

Fred van de Velde, Anna S. Antipova, Harry S. Rollema et al. · Carbohydrate Research · 2005 · 120 citations · Full text

Natural Sciences, Biology, Biophysics +16

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

Eric Dickinson, M. G. Semenova, Anna S. Antipova et al. · Food Hydrocolloids · 1998 · 98 citations

Agriculture, Dairy Science, Food Science +14

Food protein interactions in sugar solutions

M. G. Semenova, Anna S. Antipova, Larisa E. Belyakova · Current Opinion in Colloid & Interface Science · 2002 · 85 citations

Life Sciences, Biochemistry, Food Science +14

Salt stability of casein emulsions

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

Agriculture, Chemistry, Food Science +12

Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation

Eric Dickinson, M. G. Semenova, Larisa E. Belyakova et al. · Journal of Colloid and Interface Science · 2001 · 74 citations

Natural Sciences, Biophysics, Physics +17