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Bruce R Hamaker

Department of Food Sciences 

  • Distinguished Professor of Food Science; Roy L. Whistler Chair
Nelson Hall of Food Science (NLSN) Room 2195
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009

M.S. (Nutrition), Ph.D. (Food Chemistry), Purdue University


Primary Research Areas
  • Carbohydrates and health 
  • Cereal starch and protein structure-function relationships 
  • Cereal chemistry and processing
Specific Research Areas
  • Manipulation of starch for slowly digestible/low glycemic response or resistant character, and collaborative studies to understand human enzyme digestion and physiologic response 
  • Dietary fiber, modifications in functionality and fermentability, and collaborative studies for colonic health 
  • Improvement of cereal protein functionality 
  • Textural properties influenced by starch fine structure 
  • Interactions between starch and other food components 
  • Appropriate methods of improving cereal utilization in developing countries 
  • Cereal endosperm texture
Cereal Chemistry and Processing 
Introduction to Food Law and Regulations
Food Chemistry

Interaction and research with Whistler Center member companies (; other research projects with cereal snack and breakfast food companies.

Principal investigator and US Coordinator of the West Africa Regional Program of the US Agency for International Development Sorghum and Millet and Other Grains Collaborative Research Support Program (INTSORMIL CRSP); other collaborations at Kasetsart University, Thailand, Seoul National University, South Korea, CFTRI, India.

Current Graduate Students and Research Lab Members
Nuseybe Bulut

Awards & Honors

(2010) Outstanding Graduate Educator. Purdue University College of Agriculture.

(2008) Faculty Award of Merit. Gamma Sigma Delta.

(2008) Geddes Lecture Award. Northwest Section of the American Association of Cereal Chemists International.

(2008) International Award. Institute of Food Technologists.

(2008) Plenary Lecture, Starch 2008. Starch Section of the UK Royal Chemical Society.

(2008) Roy L. Whister Chair Professor. Purdue University.

(2004) University Faculty Scholar, 2002-2007. Purdue University.

Selected Publications

Hamaker, B. R., Gangoiti, J., Corwin, S. G., Lamothe, L. M., Vafiadi, C., & Dijkhuizen, L. (2018). Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract. Critical Reviews in Food Science and Nutrition. doi:DOI: 10.1080/10408398.2018.1516621

Hamaker, B. R., Tuncil, Y. E., Thakkar, R. D., Arioglu-Tuncil, S., & Lindemann, S. R. (2018). Fecal microbiota responses to bran particles are specific to cereal type and in vitro digestion methods that mimic upper gastrointestinal tract passage. Journal of Agricultural and Food Chemistry, 66, 12580-12593.

Tuncil, Y. E., Thakkar, R. D., Romero, A. D., Hamaker, B. R., & Lindemann, S. R. (2018). Divergent short-chain fatty acid production and succession of colonic microbiota arise in fermentation of variously-sized wheat bran fractions. Scientific Reports, 66, 16655.

Cheng, L., Feng, T., Zhang, B., Zhu, X., Hamaker, B. R., Zhang, H., & Campanella, O. H. (2018). A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water. Carbohydrate Polymers, 195, 56-65.

Roman, L., Gomez, M., Hamaker, B. R., & Martinez, M. M. (2018). Shear scission through extrusion diminishes intermolecular interactions of starch molecules during storage. Journal of Food Engineering, 238, 134-140.

Chumpitazi, B. P., Lim, J., McMeans, A. R., Shulman, R. J., & Hamaker, B. R. (2018). Evaluation of FODMAP carbohydrates content in selected foods in the United States. Journal of Pediatrics, 199, 252-255.

Robayo-Torres, C. C., Diaz-Sotomayor, M., Hamaker, B. R., Baker, S. S., Chumpitazi, B., Opekun, A. R., & Nichols, B. L. (2018). 13C-labeled-starch breath test in congenital sucrase-isomaltase deficiency. Journal of Pediatric Gastroenterology and Nutrition, 66, S61-S64.

Fang, F., Tuncil, Y. E., Luo, X., Tong, X., Hamaker, B. R., & Campanella, O. H. (2018). Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics. International Journal of Biological Macromolecules, 121, 120-126.

Roman, L., Gomez, M., Hamaker, B. R., & Martinez, M. M. (2018). Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. Food Chemistry, 274, 664-671.

Martinez, M. M., Li, C., Okoniewska, M., Mukherjee, M., Vellucci, D., & Hamaker, B. R. (2018). Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydrate Polymers, 197, 531-539.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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