R.J. Hamer - Publications, H-index & Citations

R.J. Hamer

top institute food & nutrition

49H指数

206论文数

7.3K被引数

收录论文 53

发表时间

Effect of kilning and milling on the dough-making properties of oat flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-10-01

PREAI

Londono, Diana M.; Smulders, Marinus J. M.; Visser, Richard G. F.; Gilissen, Luud J. W. J.; Hamer, Rob J.

Part of celiac population still at risk despite current gluten thresholds

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2015-06-01

PREAI

Slot, I. D. Bruins; Bremer, M. G. E. G.; Hamer, R. J.; van der Fels-Klerx, H. J.

Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases

CARBOHYDRATE POLYMERS

IF12.5

2015-05-01

OAAI

Ahmadi-Abhari, S.; Woortman, A. J. J.; Hamer, R. J.; Loos, K.

Immunochemical Detection Methods for Gluten in Food Products: Where Do We Go from Here?

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2015-03-16

OAAI

Slot, I. D. Bruins; Van der Fels-Klerx, H. J.; Bremer, M. G. E. G.; Hamer, R. J.

Understanding the role of oat β-glucan in oat-based dough systems 了解燕麦 β-葡聚糖在燕麦面团系统中的作用

JOURNAL OF CEREAL SCIENCE

IF3.7

2015-03-01

PREAI

Londono, Diana M.; Gilissen, Luud J. W. J.; Visser, Richard G. F.; Smulders, Marinus J. M.; Hamer, Rob J.

Development of a standard test for dough-making properties of oat cultivars

JOURNAL OF CEREAL SCIENCE

IF3.7

2014-01-01

PREAI

Londono, Diana M.; Smulders, Marinus J. M.; Visser, Richard G. F.; Gilissen, Luud J. W. J.; Hamer, Rob J.

Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography

FOOD CHEMISTRY

IF9.8

2013-12-01

PREAI

Ahmadi-Abhari, S.; Woortman, A. J. J.; Hamer, R. J.; Loos, K.

The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

CARBOHYDRATE POLYMERS

IF12.5

2013-09-01

OAAI

Ahmadi-Abhari, S.; Woortman, A. J. J.; Oudhuis, A. A. C. M.; Hamer, R. J.; Loos, K.

Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions

CARBOHYDRATE POLYMERS

IF12.5

2013-03-01

PREAI

Ahmadi-Abhari, S.; Woortman, A. J. J.; Hamer, R. J.; Oudhuis, A. A. C. M.; Loos, K.

Control of crust permeability and crispness retention in crispy breads

FOOD RESEARCH INTERNATIONAL

IF8

2012-04-01

PREAI

Hirte, Anita; Hamer, Rob J.; Meinders, Marcel B. J.; van de Hoek, Kevin; Primo-Martin, Cristina

The use of whey protein particles in gluten-free bread production, the effect of particle stability

FOOD HYDROCOLLOIDS

IF12.4

2011-10-01

PREAI

van Riemsdijk, Lieke E.; van der Goot, Atze J.; Hamer, Rob J.

New insights on the formation of colloidal whey protein particles

FOOD HYDROCOLLOIDS

IF12.4

2011-05-01

PREAI

van Riemsdijk, Lieke E.; Snoeren, Jeske P. M.; van der Goot, Atze J.; Boom, Remko M.; Hamer, Rob J.

Preparation of gluten-free bread using a meso-structured whey protein particle system

JOURNAL OF CEREAL SCIENCE

IF3.7

2011-05-01

PREAI

van Riemsdijk, Lieke E.; van der Goot, Atze J.; Hamer, Rob J.; Boom, Remko M.

Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

JOURNAL OF CEREAL SCIENCE

IF3.7

2011-03-01

PREAI

van den Broeck, Hetty C.; Gilissen, Ludovicus J. W. J.; Smulders, Marinus J. M.; van der Meer, Ingrid M.; Hamer, Rob J.

A novel method to prepare gluten-free dough using a meso-structured whey protein particle system

JOURNAL OF CEREAL SCIENCE

IF3.7

2011-01-01

PREAI

van Riemsdijk, Lieke E.; Peigrom, Pascalle J. M.; van der Goot, Atze J.; Boom, Remko M.; Hamer, Rob J.

Particle size effects in colloidal gelatin particle suspensions

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-12-01

PREAI

van Riemsdijk, Lieke E.; Snoeren, Jeske P. M.; van der Goot, Atze J.; Boom, Remko M.; Hamer, Rob J.

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride 通过氯化钠的不均匀空间分布增强面包的咸度

JOURNAL OF CEREAL SCIENCE

IF3.7

2010-11-01

137

PREAI

Noort, Martijn W. J.; Bult, Johannes H. F.; Stieger, Markus; Hamer, Rob J.

Gluten Protein Composition in Several Fractions Obtained by Shear Induced Separation of Wheat Flour

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-09-08

PREAI

van der Zalm, Elizabeth E. J.; Grabowska, Katrayna J.; Strubel, Maurice; van der Goot, Atze J.; Hamer, Rob J.; Boom, Remko M.

Permeability of crust is key to crispness retention

JOURNAL OF CEREAL SCIENCE

IF3.7

2010-09-01

PREAI

Hirte, Anita; Hamer, Rob J.; Meinders, Marcel B. J.; Primo-Martin, Cristina

The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre protein interactions

JOURNAL OF CEREAL SCIENCE

IF3.7

2010-07-01

334

PREAI

Noort, Martijn W. J.; van Haaster, Daan; Hemery, Youna; Schols, Henk A.; Hamer, Rob J.

研究方向