J. Hardy

3.7k total citations · 1 hit paper
65 papers, 3.0k citations indexed

About

J. Hardy is a scholar working on Food Science, Mechanics of Materials and Nutrition and Dietetics. According to data from OpenAlex, J. Hardy has authored 65 papers receiving a total of 3.0k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Food Science, 11 papers in Mechanics of Materials and 9 papers in Nutrition and Dietetics. Recurrent topics in J. Hardy's work include Proteins in Food Systems (29 papers), Polysaccharides Composition and Applications (19 papers) and Microencapsulation and Drying Processes (17 papers). J. Hardy is often cited by papers focused on Proteins in Food Systems (29 papers), Polysaccharides Composition and Applications (19 papers) and Microencapsulation and Drying Processes (17 papers). J. Hardy collaborates with scholars based in France, Cameroon and Russia. J. Hardy's co-authors include Sylvie Banon, Christophe Schmitt, Christian Sanchez, Stéphane Desobry, Joël Scher, Marie‐Caroline Michalski, Dzudie Tenin, Christian Sánchez, Christophe Schmitt and D. Renard and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Journal of Colloid and Interface Science.

In The Last Decade

J. Hardy

62 papers receiving 2.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review

1998 696 citations Christophe Schmitt, Christian Sanchez et al. Critical Reviews in Food Science and Nutrition profile →

Peers

Countries citing papers authored by J. Hardy

Since Specialization

Citations

This map shows the geographic impact of J. Hardy's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by J. Hardy with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites J. Hardy more than expected).

Fields of papers citing papers by J. Hardy

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J. Hardy. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by J. Hardy. The network helps show where J. Hardy may publish in the future.

Co-authorship network of co-authors of J. Hardy

This figure shows the co-authorship network connecting the top 25 collaborators of J. Hardy. A scholar is included among the top collaborators of J. Hardy based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with J. Hardy. J. Hardy is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

#	Work	Indexed citations
1	Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties 2006 ·Colloids and Surfaces B Biointerfaces ·Claire Gaïani, J.J. Ehrhardt, Joël Scher, J. Hardy, Stéphane Desobry, Sylvie Banon	126
2	Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects 2005 ·Journal of Dairy Science ·Claire Gaïani, Sylvie Banon, Joël Scher, Pierre Schuck, J. Hardy	60
3	Milk Proteins for Edible Films and Coatings 2004 ·Critical Reviews in Food Science and Nutrition ·Khaoula Khwaldia, (unknown), Sylvie Banon, Stéphane Desobry, J. Hardy	159
4	Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates 2003 ·Journal of Dairy Science ·(unknown), Sylvie Banon, (unknown), J. Hardy	18
5	Growth Kinetics and Fractal Dimensions of Casein Particles During Acidification 2002 ·Journal of Dairy Science ·(unknown), Sylvie Banon, (unknown), J. Hardy	18
6	A new approach of sensorial evaluation of cooked cereal foods: fractal analysis of rheological data 2002 ·The European Physical Journal Applied Physics ·Joël Scher, J. Hardy	0
7	Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics 2002 ·Powder Technology ·(unknown), Joël Scher, Frédéric Villièras, J. Hardy	82
8	Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy 2001 ·Colloids and Surfaces B Biointerfaces ·Christophe Schmitt, Christian Sanchez, Alf Lamprecht, D. Renard, Claus‐Michael Lehr, (unknown), J. Hardy	90
9	Microstructure of acid–induced skim milk–locust bean gum–xanthan gels 2000 ·International Dairy Journal ·Christian Sánchez, (unknown), Christophe Schmitt, (unknown), J. Hardy	77
10	Functionality of nutrients and thermal treatments of food 1999 ·Proceedings of The Nutrition Society ·J. Hardy, Michel Parmentier, Jacques Fanni	36
11	Mathematical modelling of migration of volatile compounds into packaged food via package free space. Part I: Cylindrical shaped food 1998 ·Journal of Food Engineering ·Mohammad Mousavi, Stéphane Desobry, J. Hardy	4
12	Food materials adhesion: A review 1997 ·Critical Reviews in Food Science and Nutrition ·Marie‐Caroline Michalski, Stéphane Desobry, J. Hardy	87
13	Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates 1997 ·Journal of Dairy Science ·(unknown), Sylvie Banon, M.M. Ould Eleya, J. Hardy	26
14	Grinding as a method of meat texture evaluation 1995 ·Meat Science ·(unknown), J. Hardy	5
15	Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk 1995 ·Journal of Dairy Science ·(unknown), (unknown), J. Hardy, T.P. Kravtchenko	35
16	Study of the evolution of casein micelle size distribution after renneting by means of quasielastic light scattering. 1993 ·Australian Journal of Dairy Technology ·Joël Scher, J. Hardy	7
17	Modelling of the total water desorption rate from packaged moist food 1993 ·International Journal of Food Science & Technology ·Stéphane Desobry, J. Hardy	7
18	Stabilization of vitamin C by β-lactoglobulin during heat treatment. 1990 ·Sciences des Aliments ·(unknown), (unknown), J. Hardy	1
19	Effect of salting on some rheological properties of fresh Camembert cheese as measured by uniaxial compression 1986 ·Milk science international/Milchwissenschaft ·(unknown), J. Hardy	17
20	[Formation of nitrosamines in cheese products]. 1980 ·PubMed ·(unknown), Ali Keshavarz, P. Lafont, J. Hardy, G Debry	0

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact