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26篇 您的检索式：作者名="RAIKOS V"

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	题名	作者	年代	出处	被引量
1	Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment显示文摘	Cambell L Raikos V Euston S R	2005	Food Hrdrocolloids2005，19，：	1
2	Effect of heat treatment on milk protein functionality at emulsion interfaces显示文摘	Raikos V	2010	Food Hydrocolloids2010，，24：	1
3	The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment显示文摘	Raikos V Kapolos J Farmakis L	2009	Food Research International2009，42，56：	1
4	Modification of functional properties of egg-white proteins显示文摘	CAMPBELL L RAIKOS V EUSTON S R	2003	Nahrung/Food2003，47，6：	1
5	Modification of functional properties of egg-white proteins显示文摘	CAMPBELL L RAIKOS V EUSTON S R		0，，06：	1
6	Effect of sucrose and sodium chloride on foaming properties of egg white proteins 显示文摘	Raikos V CompbeI1 L Euston S R	2007	Food Research International2007，40，：	1
7	Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	Raikos V Campbell L Euston S R	2007	Food Hydrocolloids2007，21，2：	1
8	Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	RAIKOS V CAMPBELL L EUSTON S R	2007	Food Hydrocolloids2007，21，2：	1
9	Modification of func- tional properties of egg-white proteins 显示文摘	Campbell L Raikos V Euston S R	2003	Food/Nahrung2003，47，6：	1
10	Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	RAIKOS V CAMPBELL L EUSTON S R		0，，02：	1
11	Rheology and texture of hen's egg protena heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	Raikos V Campbell L Euston S R	2007	Food Hydrocolioids2007，21，2：	1
12	Modification of functional properties of egg-white proteins显示文摘	Campbell L Raikos V Euston S R	2003	Food Nahrung2003，47，6：	1
13	Effects of sucrose and sodium chloride on foaming properties of egg white proteins显示文摘	Raikos V Campbell L Euston S R	2007	Food Researchlnternational2007，40，3：	1
14	Separation and identification of hen egg protein isoforms using SDS PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry显示文摘	Raikos V Hansen R Campbell L	2006	Food Chemistry2006，99，：	1
15	Separation and identification of hen egg protein isoforms using SDS--PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrome- try显示文摘	Raikos V Hansen R Campbell L	2006	Food Chemistry2006，99，4：	1
16	Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	RAIKOS V CAMPBELL L EUSTON S R	2007	Food HydrocoUoid2007，21，2：	1
17	Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment显示文摘	Campbell L Raikos V Euston S R	2005	Food Hydrocolloids2005，，19：	1
18	Rheology and textureof hen's egg protein heat-set gels as affected by pH and the addition ofsugar and/or salt显示文摘	RAIKOS V CAMPBELL L EUSTON S R et at	2007	Food Hydrocolloid2007，21，2：	1
19	Health-promoting Properties of Bioactive Peptides Derived from Milk Proteins in Infant Food:a Review显示文摘	Raikos V Dassios T	2014	Dairy Science&Technology2014，94，2：	1
20	Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt显示文摘	RAIKOS V CAMPBELL L EUSTON S R	2007	Food Hydrocolloids2007，21，2：	1

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