Understanding the role of oat ß-glucan in oat-based dough systems

Autor: Marinus J. M. Smulders, Luud J.W.J. Gilissen, D.M. Londono, Richard G. F. Visser, Rob J. Hamer

Publikováno v: Journal of Cereal Science 62 (2015)
Journal of Cereal Science, 62, 1-7

B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc0016361c654441d22a1dffa4bf6a56
https://doi.org/10.1016/j.jcs.2014.12.003

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

Autor: Rob J. Hamer, Salomeh Ahmadiabhari, Albert J. J. Woortman, Katja Loos, A. A. C. M. Oudhuis

Publikováno v: Carbohydrate Polymers, 97(2), 436-440
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD

This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SOS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45717756979f8108a936468c8b29d904
https://doi.org/10.1016/j.carbpol.2013.04.095

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

Autor: Rob J. Hamer, T. van Vliet, Eva M. Castro-Prada, Marcel B.J. Meinders, C. Primo-Martín

Publikováno v: Journal of Texture Studies. 43:421-437

Toasted rusk rolls with a coarser structure are sensed crispier than those with a fine structure, at the same water activity (aw). The present paper shows that this difference in crispness perception is related to differences in fracture behavior and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd3b6befa766c61dab8a569f76644012
https://doi.org/10.1111/j.1745-4603.2012.00353.x

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

Autor: R.M. Boom, Rob J. Hamer, A.J. van der Goot, L.E. van Riemsdijk

Publikováno v: Journal of Cereal Science 53 (2011) 3
Journal of Cereal Science, 53(3), 355-361

This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a3437f4fa160f33ca6edf68a4272906
https://doi.org/10.1016/j.jcs.2011.02.006

New insights on the formation of colloidal whey protein particles

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

Publikováno v: Food Hydrocolloids 25 (2011) 3
Food Hydrocolloids, 25(3), 333-339

This paper describes the formation and properties of whey protein particle suspensions having different particle sizes and different abilities to form S–S bridges. Simple shear flow was used to control the protein particles size. The ability to for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7158f4d99346f90636ca336eed6d54e1
https://doi.org/10.1016/j.foodhyd.2010.06.011