What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
Bruce R. Hamaker focuses on Food science, Biochemistry, Starch, Sorghum and Polysaccharide.
His Food science study combines topics in areas such as Pepsin, Agronomy and Botany.
His work on Disulfide bond, Enzyme and Protein secondary structure as part of general Biochemistry study is frequently linked to Degree of polymerization, bridging the gap between disciplines.
Many of his studies on Starch apply to Digestion as well.
The concepts of his Sorghum study are interwoven with issues in Endosperm, In vitro, Hydrolysis, Prolamin and Poaceae.
Bruce R. Hamaker interconnects Arabinose, Xylose and Carbohydrate in the investigation of issues within Polysaccharide.
His most cited work include:
- Factors affecting sorghum protein digestibility (463 citations)
- Banana starch: production, physicochemical properties, and digestibility—a review (306 citations)
- Slow digestion property of native cereal starches. (297 citations)
What are the main themes of his work throughout his whole career to date?
Bruce R. Hamaker mainly investigates Food science, Starch, Biochemistry, Digestion and Sorghum.
His Food science research incorporates themes from Fiber, Rheology and In vitro.
His research in Starch intersects with topics in Carbohydrate and Polysaccharide.
His work deals with themes such as Gastric emptying, Small intestine and Alpha-amylase, which intersect with Digestion.
His Sorghum study combines topics in areas such as Endosperm and Cultivar.
His studies deal with areas such as Storage protein and Mutant as well as Endosperm.
He most often published in these fields:
- Food science (41.42%)
- Starch (38.42%)
- Biochemistry (33.79%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (41.42%)
- Starch (38.42%)
- Gut flora (6.81%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Starch, Gut flora, Digestion and Amylopectin.
His Food science research integrates issues from Arabinoxylan, Polysaccharide and Propionate.
His Starch research includes themes of Amylase and Enzyme.
His Enzyme study is concerned with the field of Biochemistry as a whole.
His Gut flora research incorporates elements of Prevotella, Obesity and Microbiome.
Bruce R. Hamaker works mostly in the field of Digestion, limiting it down to concerns involving Glycemic and, occasionally, Sucrose.
Between 2018 and 2021, his most popular works were:
- Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. (24 citations)
- Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism (22 citations)
- Potential of Prebiotic Butyrogenic Fibers in Parkinson's Disease (18 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary areas of investigation include Food science, Starch, Gut flora, Butyrate and Arabinoxylan.
His Food science study combines topics from a wide range of disciplines, such as Propionate, Carbohydrate and Polysaccharide.
The various areas that he examines in his Starch study include Rheology, Dietary Carbohydrates and Amylase.
His Gut flora research is multidisciplinary, incorporating perspectives in Evolutionary biology, Microbial composition, Dietary fiber, Competition and Resistant starch.
His research in Resistant starch tackles topics such as Crystallinity which are related to areas like Amylose.
Enzyme is a subfield of Biochemistry that Bruce R. Hamaker explores.
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