1. Assessing the susceptibility of amylose–lysophosphatidylcholine complexes to amylase by the use of iodine. Issue 5 (2nd December 2013) Authors: Ahmadi‐Abhari, Salomeh; Woortman, Albert J. J.; Hamer, Rob J.; Loos, Katja Journal: Stärke Issue: Volume 66:Issue 5/6(2014) Page Start: 576 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluating the Performance of Gluten ELISA Test Kits: The Numbers Do Not Tell the Tale. Issue 5 (13th July 2015) Authors: Bruins Slot, Ilona D.; Bremer, Maria G. E. G.; van der Fels‐Klerx, Ine; Hamer, Rob J. Journal: Cereal chemistry Issue: Volume 92:Issue 5(2015.) Page Start: 513 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes. Issue 3 (6th August 2013) Authors: Ahmadi‐Abhari, Salomeh; Woortman, Albert J. J.; (Lizette) Oudhuis, A. A. C. M.; Hamer, Rob J.; Loos, Katja Journal: Stärke Issue: Volume 66:Issue 3/4(2014) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Understanding the role of oat β-glucan in oat-based dough systems. (March 2015) Authors: Londono, Diana M.; Gilissen, Luud J.W.J.; Visser, Richard G.F.; Smulders, Marinus J.M.; Hamer, Rob J. Journal: Journal of cereal science Issue: Volume 62(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗