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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 HamakerJournal 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 HamakerPhysiology & 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 HamakerFood & Function|December 12, 2013
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foodsNicolas Bordenave, Bruce R Hamaker, Mario G FerruzziScanning|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 HamakerFood 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 BordenaveBiotechnology Progress|January 19, 2021
Structure and binding ability of self-assembled α-lactalbumin protein nanotubular gelsÖzgür Tarhan, Bruce R Hamaker, Osvaldo H CampanellaCarbohydrate Polymers|September 25, 2021
Dietary starch is weight reducing when distally digested in the small intestineJongbin Lim, Mario G Ferruzzi, Bruce R HamakerCarbohydrate Research|November 11, 2011
Structures of building blocks in clusters of sweetpotato amylopectinFan Zhu, Harold Corke, Per Åman, et al.International Journal of Biological Macromolecules|August 30, 2008
Molecular structure of amylopectin from Amaranth starch and its effect on physicochemical propertiesXiangli Kong, Eric Bertoft, Jinsong Bao, et al.Pageof 37