Robert (‘Bob’) G Gilbert is a professor both at the University of Queensland in Australia and Yangzhou University in China. He is author of about 500 papers, including about 200 on starch biosynthesis-structure-property relations, and a Fellow of the Australian Academy of Sciences. This paper will be an example of the techniques for starch-based foods developed over recent years in his group. For wheat noodles of the type popular in China, starch molecular structure, as the chain-length distributions after enzymatic debranching, is obtained by fluorophore-assisted carbohydrate electrophoresis and size-exclusion chromatography, with the data quantified by biosynthesis models based on enzymatic activities. The resulting parameters are then used to find statistically-valid relations between structure and properties (including sensory properties). The results can be used by the wheat industry to provide improved means for grain selection with given desirable traits.