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.