Alan's principal research interest is in tailoring of food structures for improved health benefits. This involves research in the following areas:

Using processing and formulation of protein systems to control nutrient release and regulate satiety.
Investigating the role of fibre in the upper GI tract including interactions with bile acids and dietary phenolics, as a potential agent to alter intestinal mucus permeability and alter the transport of food components into the colon.
Assessing structural and compostional factors affecting digestion and absorption kinetics in relation to risk factors for disease.