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, Russia and Cameroon. 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

Structure and Technofunct... 1998 2026 2007 2016 1998 200 400 600
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.

  1. 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 →

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
J. Hardy 2.2k 474 431 343 307 65 3.0k
Sylvie Banon 2.1k 0.9× 401 0.8× 418 1.0× 262 0.8× 234 0.8× 60 2.8k
Lingyun Chen 2.1k 1.0× 607 1.3× 504 1.2× 319 0.9× 235 0.8× 57 3.2k
Edwin Elard Garcia‐Rojas 2.0k 0.9× 482 1.0× 283 0.7× 337 1.0× 224 0.7× 91 2.9k
Jens Risbo 1.3k 0.6× 446 0.9× 560 1.3× 163 0.5× 429 1.4× 87 2.6k
Yasuki Matsumura 2.5k 1.1× 668 1.4× 185 0.4× 474 1.4× 329 1.1× 138 3.4k
Gabriel Remondetto 2.1k 0.9× 489 1.0× 356 0.8× 166 0.5× 162 0.5× 39 2.6k
P. A. Munro 1.7k 0.8× 270 0.6× 158 0.4× 338 1.0× 212 0.7× 48 2.5k
Stephen R. Euston 2.0k 0.9× 481 1.0× 160 0.4× 198 0.6× 377 1.2× 92 2.9k
Paul Paquin 2.2k 1.0× 521 1.1× 220 0.5× 241 0.7× 562 1.8× 86 3.3k
Marvin A. Tung 1.6k 0.7× 345 0.7× 627 1.5× 858 2.5× 323 1.1× 103 3.1k

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

20 of 20 papers shown
1.
Gaïani, Claire, J.J. Ehrhardt, Joël Scher, et al.. (2006). Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties. Colloids and Surfaces B Biointerfaces. 49(1). 71–78. 126 indexed citations
2.
Gaïani, Claire, Sylvie Banon, Joël Scher, Pierre Schuck, & J. Hardy. (2005). Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects. Journal of Dairy Science. 88(8). 2700–2706. 60 indexed citations
3.
Khwaldia, Khaoula, et al.. (2004). Milk Proteins for Edible Films and Coatings. Critical Reviews in Food Science and Nutrition. 44(4). 239–251. 159 indexed citations
4.
Banon, Sylvie, et al.. (2003). Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates. Journal of Dairy Science. 86(8). 2504–2507. 18 indexed citations
5.
Banon, Sylvie, et al.. (2002). Growth Kinetics and Fractal Dimensions of Casein Particles During Acidification. Journal of Dairy Science. 85(1). 8–14. 18 indexed citations
6.
Scher, Joël & J. Hardy. (2002). A new approach of sensorial evaluation of cooked cereal foods: fractal analysis of rheological data. The European Physical Journal Applied Physics. 20(2). 159–163.
7.
Scher, Joël, et al.. (2002). Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics. Powder Technology. 128(2-3). 326–331. 82 indexed citations
8.
Schmitt, Christophe, Christian Sanchez, Alf Lamprecht, et al.. (2001). Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy. Colloids and Surfaces B Biointerfaces. 20(3). 267–280. 90 indexed citations
9.
Sánchez, Christian, et al.. (2000). Microstructure of acid–induced skim milk–locust bean gum–xanthan gels. International Dairy Journal. 10(3). 199–212. 77 indexed citations
10.
Banon, Sylvie, et al.. (2000). Hydratation des micelles de caséine et structure fractale des agrégats et des gels de lait. Le Lait. 80(2). 237–246. 12 indexed citations
11.
Hardy, J., Michel Parmentier, & Jacques Fanni. (1999). Functionality of nutrients and thermal treatments of food. Proceedings of The Nutrition Society. 58(3). 579–585. 36 indexed citations
12.
Mousavi, Mohammad, Stéphane Desobry, & J. Hardy. (1998). Mathematical modelling of migration of volatile compounds into packaged food via package free space. Part I: Cylindrical shaped food. Journal of Food Engineering. 36(4). 453–472. 4 indexed citations
13.
Michalski, Marie‐Caroline, Stéphane Desobry, & J. Hardy. (1997). Food materials adhesion: A review. Critical Reviews in Food Science and Nutrition. 37(7). 591–619. 87 indexed citations
14.
Hardy, J., et al.. (1995). Grinding as a method of meat texture evaluation. Meat Science. 39(2). 225–236. 5 indexed citations
15.
Eleya, M.M. Ould, Sylvie Banon, & J. Hardy. (1995). A Comparative Study of pH and Temperature Effects on the Acidic Coagulation of Milks from Cows, Goats, and Sheep. Journal of Dairy Science. 78(12). 2675–2682. 14 indexed citations
16.
Hardy, J., et al.. (1995). Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk. Journal of Dairy Science. 78(12). 2683–2690. 35 indexed citations
17.
Scher, Joël & J. Hardy. (1993). Study of the evolution of casein micelle size distribution after renneting by means of quasielastic light scattering.. Australian Journal of Dairy Technology. 48(2). 62–65. 7 indexed citations
18.
Desobry, Stéphane & J. Hardy. (1993). Modelling of the total water desorption rate from packaged moist food. International Journal of Food Science & Technology. 28(4). 347–359. 7 indexed citations
19.
Hardy, J., et al.. (1990). Stabilization of vitamin C by β-lactoglobulin during heat treatment.. Sciences des Aliments. 10(2). 393–401. 1 indexed citations
20.
Hardy, J., et al.. (1986). Effect of salting on some rheological properties of fresh Camembert cheese as measured by uniaxial compression. Milk science international/Milchwissenschaft. 41(4). 210–213. 17 indexed citations

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

Breakdown of academic impact, for papers by Sylvie Banon Breakdown of academic impact, for papers by Lingyun Chen Breakdown of academic impact, for papers by Edwin Elard Garcia‐Rojas Breakdown of academic impact, for papers by Jens Risbo Breakdown of academic impact, for papers by Yasuki Matsumura Breakdown of academic impact, for papers by Gabriel Remondetto Breakdown of academic impact, for papers by P. A. Munro Breakdown of academic impact, for papers by Stephen R. Euston Breakdown of academic impact, for papers by Paul Paquin Breakdown of academic impact, for papers by Marvin A. Tung
Rankless by CCL
2026