J (Rob) Hamer

Professor
Department of Agrotechnology and Food Sciences
Wageningen University
Netherlands

Professor Biochemistry
Biography

Food Related Allergies and Intolerances

Research Intrest

Biochemistry, Food physics, Food technology

List of Publications
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) Starch-Stärke 66 (5-6). - p. 576 - 581.
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) Journal of Cereal Science 62 . - p. 1 - 7.
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) Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 63 (2). - p. 960 - 965
Evaluating the performance of gluten ELISA test kits : The numbers do not tell the tale Bruins Slot, I.D. ; Bremer, Maria G.E.G. ; Fels, Ine van der; Hamer, R.J. (2015) Cereal Chemistry 92 (5). - p. 513 - 521.
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) Carbohydrate Polymers 122 . - p. 197 - 201.

Global Scientific Words in Biochemistry