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Bruce R Hamaker

Showing results (21-30 of 201) with videos related to

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Food Chemistry|September 9, 2021
Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidaseJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Journal of Agricultural and Food Chemistry|April 17, 2003
Detection of a novel three component complex consisting of starch, protein, and free fatty acidsGenyi Zhang, Michelle D Maladen, Bruce R Hamaker
Physiology & Behavior|March 6, 2012
Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foodsMario G Ferruzzi, Nicolas Bordenave, Bruce R Hamaker
Food & Function|December 12, 2013
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foodsNicolas Bordenave, Bruce R Hamaker, Mario G Ferruzzi
Scanning|February 28, 2002
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopyBetry A Bugusu, Bartlomiej Rajwa, Bruce R Hamaker
Food Chemistry|November 18, 2019
Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridgesMario G Ferruzzi, Bruce R Hamaker, Nicolas Bordenave
Biotechnology Progress|January 19, 2021
Structure and binding ability of self-assembled α-lactalbumin protein nanotubular gelsÖzgür Tarhan, Bruce R Hamaker, Osvaldo H Campanella
Carbohydrate Polymers|September 25, 2021
Dietary starch is weight reducing when distally digested in the small intestineJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Foods (Basel, Switzerland)|January 25, 2025
Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread FormulationOluwatoyin O Sangokunle, Sarah G Corwin, Bruce R Hamaker
Journal of Agricultural and Food Chemistry|October 22, 2008
Carotenoid bioaccessibility from whole grain and degermed maize meal productsEllie G Kean, Bruce R Hamaker, Mario G Ferruzzi
Pageof 21

Showing results (21-30 of 201) with videos related to

Sort By:
Pageof 21
Food Chemistry|September 9, 2021
Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidaseJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Journal of Agricultural and Food Chemistry|April 17, 2003
Detection of a novel three component complex consisting of starch, protein, and free fatty acidsGenyi Zhang, Michelle D Maladen, Bruce R Hamaker
Physiology & Behavior|March 6, 2012
Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foodsMario G Ferruzzi, Nicolas Bordenave, Bruce R Hamaker
Food & Function|December 12, 2013
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foodsNicolas Bordenave, Bruce R Hamaker, Mario G Ferruzzi
Scanning|February 28, 2002
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopyBetry A Bugusu, Bartlomiej Rajwa, Bruce R Hamaker
Food Chemistry|November 18, 2019
Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridgesMario G Ferruzzi, Bruce R Hamaker, Nicolas Bordenave
Biotechnology Progress|January 19, 2021
Structure and binding ability of self-assembled α-lactalbumin protein nanotubular gelsÖzgür Tarhan, Bruce R Hamaker, Osvaldo H Campanella
Carbohydrate Polymers|September 25, 2021
Dietary starch is weight reducing when distally digested in the small intestineJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Foods (Basel, Switzerland)|January 25, 2025
Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread FormulationOluwatoyin O Sangokunle, Sarah G Corwin, Bruce R Hamaker
Journal of Agricultural and Food Chemistry|October 22, 2008
Carotenoid bioaccessibility from whole grain and degermed maize meal productsEllie G Kean, Bruce R Hamaker, Mario G Ferruzzi
Pageof 21