What is he best known for?
The fields of study he is best known for:
- Quantum mechanics
- Organic chemistry
- Polymer
Robert G. Gilbert spends much of his time researching Starch, Polymerization, Polymer chemistry, Emulsion polymerization and Amylopectin.
The concepts of his Starch study are interwoven with issues in Size-exclusion chromatography and Chromatography.
His Polymerization study combines topics in areas such as Particle, Acrylic acid and Physical chemistry.
His Polymer chemistry research integrates issues from Polymer, Monomer, Thermodynamics, Chain transfer and Analytical chemistry.
His study in Emulsion polymerization is interdisciplinary in nature, drawing from both Nucleation, Emulsion, Chemical engineering, Particle size and Styrene.
His Amylopectin research is multidisciplinary, incorporating elements of Branching, Amorphous solid, Degree of polymerization, Crystallite and Granule.
His most cited work include:
- POLYANILINE. PREPARATION OF A CONDUCTING POLYMER (IUPAC Technical Report) (1002 citations)
- Theory of Unimolecular and Recombination Reactions (994 citations)
- Emulsion polymerization : a mechanistic approach (478 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Starch, Polymer chemistry, Emulsion polymerization, Polymerization and Amylopectin.
His studies deal with areas such as Branching and Size-exclusion chromatography as well as Starch.
His work in Polymer chemistry covers topics such as Radical polymerization which are related to areas like Thermodynamics and Reaction rate constant.
Robert G. Gilbert has included themes like Emulsion, Chemical engineering, Photochemistry, Radical and Styrene in his Emulsion polymerization study.
Robert G. Gilbert focuses mostly in the field of Polymerization, narrowing it down to matters related to Particle and, in some cases, Particle size.
His Amylopectin research incorporates elements of Endosperm and Degree of polymerization.
He most often published in these fields:
- Starch (52.85%)
- Polymer chemistry (29.06%)
- Emulsion polymerization (24.07%)
What were the highlights of his more recent work (between 2016-2021)?
- Starch (52.85%)
- Amylose (28.21%)
- Food science (22.65%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Starch, Amylose, Food science, Amylopectin and Glycogen.
His Starch study is concerned with Biochemistry in general.
The various areas that Robert G. Gilbert examines in his Amylose study include Kinetics, Biological system, Viscosity and Carbohydrate.
His Food science research is multidisciplinary, incorporating perspectives in Crystallinity and In vitro.
His study looks at the relationship between Amylopectin and topics such as Wheat flour, which overlap with Rheology.
His studies in Glycogen integrate themes in fields like Diabetes mellitus, Blood sugar, Dimethyl sulfoxide and Molecule.
Between 2016 and 2021, his most popular works were:
- The molecular structural features controlling stickiness in cooked rice, a major palatability determinant (61 citations)
- The molecular structural features controlling stickiness in cooked rice, a major palatability determinant (61 citations)
- Starch molecular structure: The basis for an improved understanding of cooked rice texture. (60 citations)
In his most recent research, the most cited papers focused on:
- Quantum mechanics
- Organic chemistry
- Enzyme
His primary areas of investigation include Starch, Amylose, Amylopectin, Food science and Enzyme.
His study in Starch is interdisciplinary in nature, drawing from both Branching, Chemical engineering and Botany.
His studies deal with areas such as Size-exclusion chromatography, Biological system, Carbohydrate and Monomer as well as Amylose.
He works mostly in the field of Size-exclusion chromatography, limiting it down to topics relating to Kinetics and, in certain cases, Molecule.
Robert G. Gilbert combines subjects such as Distribution, Gaussian and Component with his study of Amylopectin.
His studies examine the connections between Enzyme and genetics, as well as such issues in Digestion, with regards to Pectin, Chromatography, Enzyme assay, Enzyme binding and Barley flour.
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