David Gray

Contact

• workRoom A24 Food Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work0115 951 6147
• fax0115 951 6142
• david.gray@nottingham.ac.uk

Biography

Keil School Scotland (1978-1984)

University of Aberdeen (1984-1988) 2.1 Hons Biochemistry

University of Birmingham (1988-1992) PhD Plant Lipid Biochemistry

University of Nottingham (1993- ) Division of Food Sciences

Personal

Live with my wife Karen and our three sons, Joshua, Alex and Cameron. Involved in a local church and help to lead a mid-week youth club in the village. Coach tag-rugby to youngsters, and wait patiently for a revival in Scottish rugby; enjoy occasional games of golf.

Teaching Summary

Dr. Gray is involved in teaching over a range of subjects within Food Science. He has written a computer aided learning package on lipids and is the course manager for 'Food Science' and for… read more

Research Summary

Dr. Gray is interested in the general area of edible oil quality and is exploring novel ways of incorporating healthy oils/lipids into foods, with maximum benefit to the consumer and minimum impact… read more

Recent Publications

• ADAMS G.G., IMRAN S., WANG S., MOHAMMAD A., KOK S., GRAY D.A., CHANNELL G.A., MORRIS G.A. and HARDING S.E., 2011. The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines’ Food Reserch International. 44, 862-867
• FISK I.D., LINFORTH R.S.T., TAYLOR A.J. and GRAY D.A., 2011. ‘Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annuus)’ European Food Research and Technology. 232, 905-910
• GRAY D.A., PAYNE G., MCCLEMENTS D.J., DECKER E.A. and LAD M., 2010. Oxidative Stability of Echium Platagineum Seed Oil Bodies European Journal of Lipid Science and Technology. 112(7), 741-749
• CHEN B.C., MCCLEMENTS D.J., GRAY D.A. and DECKER E.A., 2010. Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings Journal of Agricultural and Food Chemistry. 58(16), 9259-9265

• View all publications

Dr. Gray is involved in teaching over a range of subjects within Food Science. He has written a computer aided learning package on lipids and is the course manager for 'Food Science' and for 'Nutrition and Food Science'. His aim is to highlight key facts and principles that will equip students with an ability to think through problems and to innovate. Dr. Gray has recently, with the help of colleagues, developed a new course structure; the inclusion of Problem-Based-Learning (PBL) elements is a notable feature of this development.

As an admissions tutor Dr. Gray is involved in attracting bright young scientists into Food Science; he recently set up, with help from industry and from colleagues, a Summer School in Food Sciences at the University of Nottingham for year 11 students.

Current Research

Dr. Gray is interested in the general area of edible oil quality and is exploring novel ways of incorporating healthy oils/lipids into foods, with maximum benefit to the consumer and minimum impact on the environment. Recent projects include: Functional properties of lipid-rich plant cell organelles; Location of lipid soluble bioactives in seeds; Sustainable processing of oilseeds to yield added value ingredients for the food, nutrition and personal care products industries; Plant derived omega-3 rich oils; and Oxidative stability of oil bodies.

Please follow this link for more information on Dr. Gray's research on lipids

Within the University of Nottingham Dr. Gray has research links with Flavour Research, Nutritional Biochemistry, the School of Pharmacy, and the School of Chemical and Environmental Engineering. Examples of recent external collaborators include: University of Manchester; University of Bath; University of Massachusetts (USA); ADAS; Rothamstead; and a number of industrial companies.

• ADAMS G.G., IMRAN S., WANG S., MOHAMMAD A., KOK S., GRAY D.A., CHANNELL G.A., MORRIS G.A. and HARDING S.E., 2011. The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines’ Food Reserch International. 44, 862-867
• FISK I.D., LINFORTH R.S.T., TAYLOR A.J. and GRAY D.A., 2011. ‘Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annuus)’ European Food Research and Technology. 232, 905-910
• GRAY D.A., PAYNE G., MCCLEMENTS D.J., DECKER E.A. and LAD M., 2010. Oxidative Stability of Echium Platagineum Seed Oil Bodies European Journal of Lipid Science and Technology. 112(7), 741-749
• CHEN B.C., MCCLEMENTS D.J., GRAY D.A. and DECKER E.A., 2010. Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings Journal of Agricultural and Food Chemistry. 58(16), 9259-9265
• FISK, I. D., GKATZIONIS, K., LAD, M., DODD, C. E. and GRAY, D. A., 2009. Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus European Food Research and Technology. VOL 228(NUMBER 4), 613-621
• WHITE, D.A., FISK, I.D. and MAKKHUN, S. AND GRAY, D.A., 2009. In-vitro assessment of the bioavailability of tocopherols and fatty acids form sunflower seed oil bodies Journal of Agricultural and Food Chemistry. 57(13), 5720-5726
• WHITE, D.A., FISK, I.D., MITCHELL, J.R., WOLF, B., HILL, S.E. and GRAY, D.A., 2008. Sunflower-seed oil body emulsions: Rheology and stability assessement of a natural emulsion Food Hydrocolloids. 22, 1224-1232
• GRAY, D. A., BOWEN, S. E., FARHAT, I. and HILL, S. E., 2008. Lipid oxidation in glassy and rubbery-state starch extrudates FOOD CHEMISTRY. VOL 106(NUMBER 1), 227-234
• FISK, I.D., WHITE, D.A., LAD, M. and GRAY, D.A., 2008. Oxidative stability of sunflower oil bodies Journal of Lipid Science and Technology. VOL 110(NUMB 10), 962-968
• IWANAGA, D., GRAY, D.A., DECKER, E.A. and WEISS, J. AND MCCLEMENTS, 2008. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic repulsion Journal of Agricultural and Food Chemistry. 56(6), 2240-2245
• D.A GRAY, I.D. FISK, D.A. WHITE, 2007. Tocochromanol Composition of Oil Bodies In: 3rd European Symposium on Plant Lipids. (In Press.)
• I.D. FISK, D.A. WHITE, D.A. GRAY, 2007. Physical Characterisation of Sunflower Oil Bodies In: 98th American Oil Chemists’ Society Annual Meeting. (In Press.)
• IWANAGA, D., GRAY, D. A., FISK, I. D., DECKER, E. A., WEISS, J. and MCCLEMENTS, D. J., 2007. Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL 55(NUMB 21), 8711-8716
• BOWEN, S.E., GRAY, D.A., GIRAND, C., MAZOOBI, M., MILLAN-TESTA, C.E., BELLO-PERÉZ, L.A. and HILL, S.E., 2006. Lipid oxidation and amylopectin molecular weight changes ocurring during storage of extruded starch samples. Journal of Cereal Science. 43(3), 275-283
• WHITE, D.A., FISK, I.D. and GRAY, D.A., 2006. Characterisation of oat Avena sativa L. oil bodies and intrinsically associated E-vitamers Journal of Cereal Science. 43(2), 244-249
• FISK, I.D., WHITE, D.A., CARVALHO, A. and GRAY, D.A., 2006. Tocopherol - An intrinsic component of sunflower seed oil bodies Journal of the American Oil Chemists Society. 83(2), 341-344
• GRANADO, F, OLMEDILLA, B, HERRERO, C, PEREZ-SACRISTAN, B, BLANCO, I and BLAZQUEZ, S, 2006. Bioavailability Of Carotenoids And Tocopherols From Broccoli: In Vivo And In Vitro Assessment Experimental Biology And Medicine. 231(11), 1733-1738
• GRAY, D., 2004. Oat oil and associated minor constituents Lipid Technology. VOL 16(Part 4), 83-86
• HAMLET, C. G., SADD, P. A. and GRAY, D. A., 2004. Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 1. Leavened Doughs Journal of Agricultural and Food Chemistry. VOL 52(PART 7), 2059-2066
• HAMLET, C. G., SADD, P. A. and GRAY, D. A., 2004. Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 2. Unleavened Doughs Journal of Agricultural and Food Chemistry. VOL 52(PART 7), 2067-2072
• FARAHNAKY, A., GRAY, D. A., MITCHELL, J. R. and HILL, S. E., 2003. Ascorbic acid and hydrogen peroxide (Fenton's reagent) induced changes in gelatin systems Food Hydrocolloids. VOL 17(NUMBER 3), 321-326
• BUNTING, J.P. and GRAY, D.A., 2003. Development of a flow injection chemiluminescent assay for the quantification of lipid hydroperoxides Journal of the American Oil Chemists Society. 80(10), 951-955
• HAMLET, C. G., SADD, P. A. and GRAY, D. A., 2003. Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough European Food Research and Technology. VOL 216(PART 2), 122-128
• GRAY, D.A., CLARKE, M.J., BAUX, C., BUNTING, J.P. and SALTER, A.M., 2002. Antioxidant activity of oat extracts added to human LDL particles and in free radical trapping assays Journal of Cereal Science. 36(2), 209-218
• GRAY, D.A., TAYLOR, A.J., LINFORTH, R.S., BOUKOBZA, F. and ROTHE, M., 2001. Aroma generation by the lipid oxidation pathway in tomatoes: a biochemical and molecular biological study. In: Flavour 2000 191
• AVISON, S. J., GRAY, D. A., DAVIDSON, G. M. and TAYLOR, A. J., 2001. Infusion of Volatile Flavor Compounds into Low-Density Polyethylene Journal of Agricultural and Food Chemistry. VOL 49(PART 1), 270-275
• GRAY, D. A., AUERBACH, R. H., HILL, S., WANG, R., CAMPBELL, G. M., WEBB, C. and SOUTH, J. R., 2000. Enrichment of oat antioxidant activity by dry milling and sieving Journal of Cereal Science. VOL 32(PART 1), 89-98
• TAYLOR, A.J., LINFORTH, R.S., BAEK, I., BRAUSS, M.S., DAVIDSON, J.M. and GRAY, D.A., 2000. Flavor release and flavor perception. In: Flavor chemistry: Industrial and academic research American Chemical Society, Washington, DC, USA. 151-165
• HILL, S. E. and GRAY, D. A., 1999. Effect of sulphite and propyl gallate or ferulic acid on the thermal depolymerisation of food polysaccharides Journal of The Science of Food and Agriculture. VOL 79(NUMBER 3), 471-475
• GRAY, D. A., PRESTAGE, S., LINFORTH, R. S. T. and TAYLOR, A. J., 1999. Fresh tomato specific fluctuations in the composition of lipoxygenase-generated C6 aldehydes Food Chemistry. VOL 64(NUMBER 2), 149-155
• AUERBACH, R. H. and GRAY, D. A., 1999. Oat antioxidant extraction and measurement-towards a commercial process Journal of The Science of Food and Agriculture. VOL 79(NUMBER 3), 385-389
• HAU, M. Y. M., GRAY, D. A. and TAYLOR, A. J., 1998. Binding of Volatiles to Extrude Starch at Low Water Contents Flavour and Fragrance Journal. VOL 13(NUMBER 2), 77-84
• HAU, M.Y., GRAY, D.A. and TAYLOR, A.J., 1996. Binding of Volatiles to Starch. In: Flavor-Food Interactions 633. American Chemical Society, Washington, DC, USA. 109-117
• GRAY, D. A. and KEKWICK, R. G. O., 1996. Intracellular location of oleate desaturase and associated constituents in developing sunflower (Helianthus annuus) seeds Plant Science. VOL 119(NUMBER 1/2), 11-21
• GRAY, D. A. and KEKWICK, R. G. O., 1996. Oleate desaturase activity in sunflower (Helianthus annuus) seeds and its relation to associated constituents during seed development Plant Science. VOL 115(NUMBER 1), 39-47