au.\*:("HAMER, R. J")
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Agronomic factors related to the quality of wheat for the starch industry. I : Sprout damageKELFKENS, M; HAMER, R. J.Stärke. 1991, Vol 43, Num 9, pp 340-343, issn 0038-9056Conference Paper
Agronomic factors related to the quality of wheat for the starch industry. II : Nitrogen fertilisation and overall conclusionsKELFKENS, M; HAMER, R. J.Stärke. 1991, Vol 43, Num 9, pp 344-347, issn 0038-9056Conference Paper
Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starchPEIGHAMBARDOUSTA, S. H; HAMER, R. J; BOOM, R. M et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 327-338, issn 0733-5210, 12 p.Article
HMW-GS affect the properties of glutenin particles in GMP and thus flour qualityDON, C; MANN, G; BEKES, F et al.Journal of cereal science (Print). 2006, Vol 44, Num 2, pp 127-136, issn 0733-5210, 10 p.Article
Functional properties of low Mr wheat proteins. II: Effects on dough propertiesWEEGELS, P. L; ORSEL, R; VAN DE PIJPEKAMP, A. M et al.Journal of cereal science (Print). 1995, Vol 21, Num 2, pp 117-126, issn 0733-5210Article
RP-HPLC and capillary electrophoresis of subunits from glutenin isolated by SDS and Osborne fractionationWEEGELS, P. L; HAMER, R. J; SCHOFIELD, J. D et al.Journal of cereal science (Print). 1995, Vol 22, Num 3, pp 211-224, issn 0733-5210Article
Water-unextractable cell wall material from wheat flour. I : Extraction of polymers with alkaliGRUPPEN, H; HAMER, R. J; VORAGEN, A. G. J et al.Journal of cereal science (Print). 1992, Vol 16, Num 1, pp 41-51, issn 0733-5210Article
The effect of thrombin on the complex between factor VIII and von Willebrand factorHAMER, R. J; KOEDAM, J. A; BEESER-VISSER, N. H et al.European journal of biochemistry (Print). 1987, Vol 167, Num 2, pp 253-259, issn 0014-2956Article
Effect of shear rate on microstmcture and rheological properties of sheared wheat doughsPERESSINI, D; PEIGHAMBARDOUST, S. H; HAMER, R. J et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 426-438, issn 0733-5210, 13 p.Article
Fracture behaviour of bread crust : Effect of bread cooling conditionsPRIMO-MARTIN, C; DE BEUKELAER, H; HAMER, R. J et al.Journal of food engineering. 2008, Vol 89, Num 3, pp 285-290, issn 0260-8774, 6 p.Article
Crystallinity changes in wheat starch during the bread-making process : Starch crystallinity in the bread crustPRIMA-MARTIN, C; VAN NIEUWENHUIJZEN, N. H; HAMER, R. J et al.Journal of cereal science (Print). 2007, Vol 45, Num 2, pp 219-226, issn 0733-5210, 8 p.Article
Dough processing in a Couette-type device with varying eccentricity : Effect on glutenin macro-polymer properties and dough micro-structurePEIGHAMBARDOUST, S. H; VAN BRENK, S; VAN DER GOOT, A. J et al.Journal of cereal science (Print). 2007, Vol 45, Num 1, pp 34-48, issn 0733-5210, 15 p.Article
Microstructure formation and rheological behaviour of dough under simple shear flowPEIGHAMBARDOUST, S. H; VAN DER GOOT, A. J; VAN VLIET, T et al.Journal of cereal science (Print). 2006, Vol 43, Num 2, pp 183-197, issn 0733-5210, 15 p.Article
Heat stress in wheat (Triticum aestivum L.) : Effects on grain growth and quality traitsSPIERTZ, J. H. J; HAMER, R. J; XU, H et al.European journal of agronomy. 2006, Vol 25, Num 2, pp 89-95, issn 1161-0301, 7 p.Conference Paper
Large-scale separation of gliadins and their bread-making qualityWEEGELS, P. L; MARSEILLE, J. P; BOSVELD, P et al.Journal of cereal science (Print). 1994, Vol 20, Num 3, pp 253-264, issn 0733-5210Article
Functional properties of low Mr wheat proteins. I: Isolation, characterization and comparison with other reported low Mr wheat proteinsPRIETO, J.-A; WEEGELS, P. L; HAMER, R. J et al.Journal of cereal science (Print). 1993, Vol 17, Num 3, pp 203-220, issn 0733-5210Article
Improving the bread-making quality of glutenWEEGELS, P. L; HAMER, R. J.Cereal foods world. 1992, Vol 37, Num 5, pp 379-385, issn 0146-6283, 6 p.Conference Paper
Aeration of bread dough influenced by different way of processingPEIGHAMBARDOUST, S. H; FALLAH, E; HAMER, R. J et al.Journal of cereal science (Print). 2010, Vol 51, Num 1, pp 89-95, issn 0733-5210, 7 p.Article
A new method to study simple shear processing of wheat gluten-starch mixturesPEIGHAMBARDOUST, S. H; VAN DER GOOT, A. J; HAMER, R. J et al.Cereal chemistry. 2004, Vol 81, Num 6, pp 714-721, issn 0009-0352, 8 p.Article
Competitive adsorption behaviour of wheat flour components and emulsifiers at an air-water interfaceKELLER, R. C. A; ORSEL, R; HAMER, R. J et al.Journal of cereal science (Print). 1997, Vol 25, Num 2, pp 175-183, issn 0733-5210Article
Depolymerization and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parametersWEEGELS, P. L; VAN DE PIJPEKAMP, A. M; GRAVELAND, A et al.Journal of cereal science (Print). 1996, Vol 23, Num 2, pp 103-111, issn 0733-5210Article
Functional properties of wheat gluteninWEEGELS, P. L; HAMER, R. J; SCHOFIELD, J. D et al.Journal of cereal science (Print). 1996, Vol 23, Num 1, pp 1-18, issn 0733-5210Article
Effects on gluten of heating at different moisture contents. I: Changes in functional propertiesWEEGELS, P. L; VERHOEK, J. A; DE GROOT, A. M. G et al.Journal of cereal science (Print). 1994, Vol 19, Num 1, pp 31-38, issn 0733-5210Article
Effects on gluten of heating at different moisture contents. II: Changes in physicochemical properties and secondary structureWEEGELS, P. L; DE GROOT, A. M. G; VERHOEK, J. A et al.Journal of cereal science (Print). 1994, Vol 19, Num 1, pp 39-47, issn 0733-5210Article
Variations in the gliadin pattern of flour and isolated gluten on nitrogen application : implications for baking potential and rheological propertiesPRIETO, J. A; KELFKENS, M; WEEGELS, P. L et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 194, Num 4, pp 337-343, issn 0044-3026Article
