| Structure and technofunctional properties of protein-polysaccharide complexes: a review C Schmitt, C Sanchez, S Desobry-Banon, J Hardy Critical reviews in food science and nutrition 38 (8), 689-753, 1998 | 976 | 1998 |
| Milk proteins for edible films and coatings K Khwaldia, C Perez, S Banon, S Desobry, J Hardy Critical Reviews in Food Science and Nutrition 44 (4), 239-251, 2004 | 279 | 2004 |
| Milk powders ageing: Effect on physical and functional properties MEC Thomas, J Scher, S Desobry-Banon, S Desobry Critical reviews in food science and nutrition 44 (5), 297-322, 2004 | 277 | 2004 |
| Study of acid and rennet coagulation of high pressurized milk S Desobry-Banon, F Richard, J Hardy Journal of Dairy Science 77 (11), 3267-3274, 1994 | 176 | 1994 |
| Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration C Gaiani, P Schuck, J Scher, S Desobry, S Banon Journal of Dairy Science 90 (2), 570-581, 2007 | 175 | 2007 |
| Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties C Gaiani, JJ Ehrhardt, J Scher, J Hardy, S Desobry, S Banon Colloids and Surfaces B: Biointerfaces 49 (1), 71-78, 2006 | 166 | 2006 |
| Advances on alginate use for spherification to encapsulate biomolecules C Bennacef, S Desobry-Banon, L Probst, S Desobry Food Hydrocolloids 118, 106782, 2021 | 124 | 2021 |
| A colloidal approach of milk acidification by glucono-delta-lactone S Banon, J Hardy Journal of Dairy Science 75 (4), 935-941, 1992 | 121 | 1992 |
| Recent advances on lactose intolerance: Tolerance thresholds and currently available answers M Corgneau, J Scher, L Ritie-Pertusa, DT Le, J Petit, Y Nikolova, S Banon, ... Critical reviews in food science and nutrition 57 (15), 3344-3356, 2017 | 116 | 2017 |
| Use of a turbidity sensor to characterize micellar casein powder rehydration: Influence of some technological effects C Gaiani, S Banon, J Scher, P Schuck, J Hardy Journal of dairy Science 88 (8), 2700-2706, 2005 | 93 | 2005 |
| The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach C Gaiani, J Scher, P Schuck, J Hardy, S Desobry, S Banon International Dairy Journal 16 (12), 1427-1434, 2006 | 88 | 2006 |
| Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids C Gaiani, J Scher, JJ Ehrhardt, M Linder, P Schuck, S Desobry, S Banon Journal of agricultural and food chemistry 55 (16), 6561-6567, 2007 | 77 | 2007 |
| Properties of sodium caseinate film-forming dispersions and films K Khwaldia, S Banon, C Perez, S Desobry Journal of dairy science 87 (7), 2011-2016, 2004 | 77 | 2004 |
| Study of acid milk coagulation by an optical method using light reflection S Banon, J Hardy Journal of dairy research 58 (1), 75-84, 1991 | 69 | 1991 |
| Native phosphocaseinate powder during storage: lipids released onto the surface C Gaiani, P Schuck, J Scher, JJ Ehrhardt, E Arab-Tehrany, M Jacquot, ... Journal of Food Engineering 94 (2), 130-134, 2009 | 65 | 2009 |
| Water transfer during rehydration of micellar casein powders P Schuck, S Mejean, A Dolivet, C Gaiani, S Banon, J Scher, R Jeantet Le Lait 87 (4-5), 425-432, 2007 | 65 | 2007 |
| Mechanical and barrier properties of sodium caseinate–anhydrous milk fat edible films K Khwaldia, S Banon, S Desobry, J Hardy International journal of food science & technology 39 (4), 403-411, 2004 | 59 | 2004 |
| Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage MIL Neves, S Desobry-Banon, IT Perrone, S Desobry, J Petit Powder technology 345, 601-607, 2019 | 58 | 2019 |
| Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products M Corgneau, C Gaiani, J Petit, Y Nikolova, S Banon, L Ritié‐Pertusa, ... International journal of food science & technology 54 (6), 2132-2140, 2019 | 56 | 2019 |
| Water activity and hydration of dairy powders J Hardy, J Scher, S Banon Le Lait 82 (4), 441-452, 2002 | 49 | 2002 |
