P. Robert

Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

Muhammad Juhairi Aziz Safar, Dominique Bertrand, P. Robert et al. · Journal of the American Oil Chemists Society · 1994 · 274 citations

Structure and rheological properties of acacia gum dispersions

Christian Sanchez, D. Renard, P. Robert et al. · Food Hydrocolloids · 2002 · 240 citations

Engineering, Polymer Science, Rheological Property +4

Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas

Benoît Biais, Patricia Le Bail, P. Robert et al. · Carbohydrate Polymers · 2006 · 133 citations

Food Chemistry, Biochemistry, Aroma Compounds +9

Self-Assembly of β-Lactoglobulin and Acacia Gum in Aqueous Solvent:  Structure and Phase-Ordering Kinetics

Christian Sánchez, Ghozlène Mekhloufi, Christophe Schmitt et al. · Langmuir · 2002 · 91 citations

Engineering, Glycobiology, Polysaccharide +17

Principal component regression, ridge regression and ridge principal component regression in spectroscopy calibration

Evelyne Vigneau, Marie‐Françoise Devaux, El Mostafa Qannari et al. · Journal of Chemometrics · 1997 · 91 citations

Engineering, Measurement, Partial Least Squares +17