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I developed programmes researching the structure and function of cereal proteins, particularly in relation to bread making quality in wheat and malting quality in barley. I developed an interest in oilseed crops in relation to oil quality and the storage of oil in oil bodies. I carried out collaborative work with other UK research institutes and universities and internationally on aspects of cereal chemistry, notably INRA (France) and CSIRO (Australia). I worked with industry as a consultant and on industrially funded projects.
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Food Chemistryno. 2 (2010): 430-435
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