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.
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.
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.
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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Factors affecting sorghum protein digestibility
K.G Duodu;J.R.N Taylor;P.S Belton;B.R Hamaker.
Journal of Cereal Science (2003)
Banana starch: production, physicochemical properties, and digestibility—a review
Pingyi Zhang;Roy L. Whistler;James N. BeMiller;Bruce R. Hamaker.
Carbohydrate Polymers (2005)
Slow digestion property of native cereal starches.
Genyi Zhang;Zihua Ao;Bruce R. Hamaker.
Amylopectin Fine Structure and Rice Starch Paste Breakdown
Xian-Zhong Han;Bruce R. Hamaker.
Journal of Cereal Science (2001)
Slowly digestible starch: concept, mechanism, and proposed extended glycemic index.
Genyi Zhang;Bruce R Hamaker.
Critical Reviews in Food Science and Nutrition (2009)
Genetically Engineered Crops: Experiences and Prospects
F. Gould;R. M. Amasino;D. Brossard;C. R. Buell.
A Perspective on the Complexity of Dietary Fiber Structures and Their Potential Effect on the Gut Microbiota
Bruce R. Hamaker;Yunus E. Tuncil.
Journal of Molecular Biology (2014)
Prebiotics: why definitions matter.
Robert W. Hutkins;Janina A. Krumbeck;Laure B. Bindels;Patrice D. Cani.
Current Opinion in Biotechnology (2016)
Efficient procedure for extracting maize and sorghum kernel proteins reveals higher prolamin contents than the conventional method.
B. R. Hamaker;A. A. Mohamed;J. E. Habben;C. P. Huang.
Cereal Chemistry (1995)
Effect of disulfide bond-containing protein on rice starch gelatinization and pasting
B.R. Hamaker;V.K. Griffin.
Cereal Chemistry (1993)
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