Skip Ribbon Commands Skip to main content


Profile Image

Bruce R Hamaker

Department of Food Sciences 

  • Distinguished Professor of Food Science; Roy L. Whistler Chair
Phillip E. Nelson Hall of Food Science 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.

Selected Publications

Zhang, G. (2010). Cereal carbohydrates and colon health. Cereal Chemistry, 87, 331-341.

Klein, M., DeBaz, L., Agidi, S., Lee, H., Xie, G., Lin, A. M., . . . Koo, H. (2010). Dynamics of Streptococcus mutans transcriptome in response to starch and sucrose during biofilm development. Plos ONE, 5, e13478.

Benmoussa, M., Huang, C., Sherman, D., Weil, C., & BeMiller, J. (2010). Elucidation of maize endosperm starch granule channel proteins and evidence for plastoskeletal structures in maize endosperm amyloplasts. Journal of Cereal Science, 52, 22-29.

Zhang, G., Maladen, M., & Campanella, O. (2010). Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids. Journal of Agricultural and Food Chemistry, 58, 9164-9170.

McCrory, M., Lovejoy, L., & Eichelsdoerfer, P. (2010). Pulse consumption, satiety and weight management. Advances in Nutrition, 1, 17-30.

Rose, D., Venema, K., & Keshavarzian, A. (2010). Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in fecal microbiota obtained from patients with inflammatory bowel disease. British Journal of Nutrition, 103, 1514-1524.

Rose, D., & Patterson, J. (2010). Structural differences among alkali-soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles. Journal of Agricultural and Food Chemistry, 58, 493-499.

Kale, M., Pai, D., & Campanella, O. (2010). Structure-function relationships for corn bran arabinoxylans. Journal of Cereal Science, 52, 368-372.

Liu, J., Fei, L., Maladen, M., & Zhang, G. (2009). Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydrate Polymers, 75, 351-355.

Rose, D., Keshavarzian, A., Patterson, J., Venkatachalam, M., & Gillevet, P. (2009). Starch-entrapped microspheres extend in vitro fecal fermentation, increases butyrate production, and influences microbiota pattern. Molecular Nutrition and Food Research, 53, 121-130.