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 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.
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.
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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Theory of Unimolecular and Recombination Reactions
Robert G. Gilbert;Sean C. Smith.
POLYANILINE. PREPARATION OF A CONDUCTING POLYMER (IUPAC Technical Report)
J. Stejskal;R. G. Gilbert.
Pure and Applied Chemistry (2002)
Emulsion polymerization : a mechanistic approach
Robert G. Gilbert.
Critically evaluated rate coefficients for free‐radical polymerization, 2.. Propagation rate coefficients for methyl methacrylate
Sabine Beuermann;Michael Buback;Thomas P. Davis;Robert G. Gilbert.
Macromolecular Chemistry and Physics (2000)
Ab initio emulsion polymerization by RAFT-controlled self-assembly
Christopher J. Ferguson;Robert J. Hughes;Duc Nguyen;Binh T. T. Pham.
Theory of Thermal Unimolecular Reactions in the Fall‐off Range. II. Weak Collision Rate Constants
R. G. Gilbert;K. Luther;J. Troe.
Physical Chemistry Chemical Physics (1983)
Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review.
Michael C. Sweedman;Morgan J. Tizzotti;Christian Schäfer;Robert G. Gilbert.
Carbohydrate Polymers (2013)
Molecular weight characterization of poly(N-isopropylacrylamide) prepared by living free-radical polymerization
François Ganachaud;Michael J. Monteiro;Robert G. Gilbert;Marie Anne Dourges.
ENTRY OF FREE RADICALS INTO LATEX PARTICLES IN EMULSION POLYMERIZATION
Ian A. Maxwell;Bradley R. Morrison;Donald H. Napper;Robert G. Gilbert.
Emulsion polymerization : State of the art in kinetics and mechanisms
Stuart C. Thickett;Robert G. Gilbert.
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