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26篇 您的检索式：作者名="Raiko R"

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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	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
3	Modification of functional properties of egg-white proteins显示文摘	CAMPBELL L RAIKOS V EUSTON S R		0，，06：	1
4	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
5	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
6	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
7	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
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		0，，02：	1
9	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
10	Effect of O2 and CO2 content on particle surface temperature and size of coal char during combustion显示文摘	Rodriguez M Raiko R	2009	Finnish-Swedish Flame Days 2009 January 28-292009，2009，：	1
11	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
12	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
13	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
14	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
15	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
16	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
17	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
18	Bioenergy consumption and biogas potential in Cambodian households 显示文摘	Mustonen S Raiko R Luukkanen J	2013	Sustainability2013，5，5：	1
19	An experimental and numerical modeling of combusting two coalchars in a drop-tube reactor:Acomparison between N2/O2,CO2/O2,and N2/CO2/O2 atmospheres显示文摘	Tolvanen H Raiko R	2014	Fuel2014，124，19：	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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