Rob Hamer

prof.dr.

    1989 …2015
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    Fingerprint Dive into the research topics where Rob Hamer is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

    • 10 Similar Researchers
    dough Agriculture & Biology
    Glutens Chemical Compounds
    Amylose Chemical Compounds
    Lysophosphatidylcholines Chemical Compounds
    oats Agriculture & Biology
    oat flour Agriculture & Biology
    Flour Medicine & Life Sciences
    Starch Chemical Compounds

    Research Output 1989 2015

    8 Citations (Scopus)
    oat flour
    Flour
    dough
    Bread
    bran
    21 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. 513-521

    Research output: Contribution to journalArticleAcademicpeer-review

    Immunosorbents
    analytical kits
    Glutens
    gluten
    Assays
    11 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. 197-201

    Research output: Contribution to journalArticleAcademicpeer-review

    Amylose
    Lysophosphatidylcholines
    Gelation
    Complexation
    Starch
    9 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., 2015, In : Journal of Cereal Science. 62, p. 1-7

    Research output: Contribution to journalArticleAcademicpeer-review

    Glucans
    glucans
    dough
    oats
    Glutens
    1 Citation (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. 576-581

    Research output: Contribution to journalArticleAcademicpeer-review

    lysophosphatidylcholine
    Amylose
    Lysophosphatidylcholines
    Amylases
    iodine

    Activities 2006 2007

    • 2 Public lecture/debate/seminar

    Crispness of deep fried snack products

    Rob Hamer (Speaker)
    17 Jan 2007 → …

    Activity: Talk or presentationPublic lecture/debate/seminar

    Crystalline changes in wheat starch during the breadmaking process: Starch crystallinity in the bread crust.

    Rob Hamer (Speaker)
    20 Sep 2006 → …

    Activity: Talk or presentationPublic lecture/debate/seminar

    Press / Media

    Doorbraak in foodproductie-systeem

    R.J. Hamer

    15/09/16

    1 Media contribution

    Press/Media: Expert Comment

    Projects 2004 2014