J. Hardy

Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium

Christophe Schmitt, F. Thomas, J. Hardy · Food Hydrocolloids · 1999 · 188 citations

Food Chemistry, Engineering, Biochemistry +6

Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties

Claire Gaïani, J.J. Ehrhardt, Joël Scher et al. · Colloids and Surfaces B Biointerfaces · 2006 · 160 citations

Materials Science, Chemical Engineering, Rehydration Properties +10

Common bean flour as an extender in beef sausages

Dzudie Tenin, Joël Scher, J. Hardy · Journal of Food Engineering · 2002 · 134 citations

Alternative Protein Source, Grain Quality, Food Quality +4

pH-Induced Structural Transitions during Complexation and Coacervation of β-Lactoglobulin and Acacia Gum

Ghozlène Mekhloufi, Christian Sánchez, D. Renard et al. · Langmuir · 2004 · 122 citations

Protein Chemistry, Engineering, Biochemistry +15

Study of Acid and Rennet Coagulation of High Pressurized Milk

Sylvie Banon, Franklin Richard, J. Hardy · Journal of Dairy Science · 1994 · 121 citations · Full text