Research output per year
Research output per year
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Effect of kilning and milling on the dough-making properties of oat flour
Londono, D. M., Smulders, M. J. M., Visser, R. G. F., Gilissen, L. J. W. J. & Hamer, R. J., 2015, In: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 63, 2, p. 960-965Research output: Contribution to journal › Article › Academic › peer-review
Open Access31 Citations (Scopus) -
Evaluating the performance of gluten ELISA test kits: The numbers do not tell the tale
Bruins Slot, I. D., Bremer, M. G. E. G., van der Fels, I. & Hamer, R. J., 2015, In: Cereal Chemistry. 92, 5, p. 513-521Research output: Contribution to journal › Article › Academic › peer-review
53 Citations (Scopus) -
Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases
Ahmadi-Abhari, S., Woortman, A. J. J., Hamer, R. J. & Loos, K., 2015, In: Carbohydrate Polymers. 122, p. 197-201Research output: Contribution to journal › Article › Academic › peer-review
26 Citations (Scopus) -
Understanding the role of oat ß-glucan in oat-based dough systems
Londono, D. M., Gilissen, L. J. W. J., Visser, R. G. F., Smulders, M. J. M. & Hamer, R. J., Mar 2015, In: Journal of Cereal Science. 62, p. 1-7Research output: Contribution to journal › Article › Academic › peer-review
Open Access35 Citations (Scopus) -
Assessing the susceptibility of amylose-lysophosphatidylcholine complexes to amylase by the use of iodine
Ahmadi-Abhari, S., Woortman, A. J. J., Hamer, R. J. & Loos, K., 2014, In: Starch-Stärke. 66, 5-6, p. 576-581Research output: Contribution to journal › Article › Academic › peer-review
2 Citations (Scopus)
Activities
- 2 Lecture/seminar/webinar
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Crispness of deep fried snack products
Hamer, R. (Speaker)
17 Jan 2007 → …Activity: Talk or presentation › Lecture/seminar/webinar › Other
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Crystalline changes in wheat starch during the breadmaking process: Starch crystallinity in the bread crust.
Hamer, R. (Speaker)
20 Sept 2006 → …Activity: Talk or presentation › Lecture/seminar/webinar › Other
Press/Media
Projects
- 8 Finished
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Oats as alternative for wheat for CD patients
Londono, D. (PI), Gilissen, L. (CoI), Hamer, R. (CoI), Visser, R. (CoI), Londono, D. (PhD candidate), Hamer, R. (Promotor), Visser, R. (Promotor), Gilissen, L. (Co-promotor) & Smulders, R. (Co-promotor)
1/07/09 → 19/06/14
Project: PhD
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Design and retention of crispness of bread crust.
Hirte, A. (PhD candidate) & Hamer, R. (Promotor)
15/04/08 → 10/09/12
Project: PhD
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Engineered sensory and dietary functionality of dispersed fat.
Helbig, A. (PhD candidate), Gruppen, H. (Promotor) & Hamer, R. (Promotor)
15/03/08 → 21/06/13
Project: PhD
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The formation and deformation of protein structures with visco-elastic properties.
van Riemsdijk, L. (PhD candidate), Boom, R. (Promotor), Hamer, R. (Promotor) & van der Goot, A. J. (Co-promotor)
1/10/06 → 16/03/11
Project: PhD
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Stability and degradation of food-mucus layer
Hamer, R. (PI) & Schipper, R. (CoI)
1/08/06 → 31/12/09
Project: PostDoc