Chen, J.* (2013) Foreword, Instrumental Assessment of Food Sensory Quality, A Practical Guide. Ed. D. Kilcast, Woodhead Publishing, Cambridge.

Cichero, J.*, Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R. and Lam, P. (2013). The need for international terminology and definitions for texture modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical Medicine and Rehabilitation Reports, 1, 280-291.

Prakash, S., Tan, D. D. Y. and Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54, 1627-1635.

Chen, J.* (2013) An integrated approach to eating and sensory perception. Food Science & Technology, 27(3), 18-21.

Ettelaie, R., Tasker, A., Chen, J. and Alevisopoulos (2013). Kinetics of food biopolymer film dehydration: experimental studies and mathematical modelling. Industrial & Engineering Chemistry Research, 52, 7391-7402.

Verhertbruggen, Y., Marcus, S. E. Chen, J. and Knox, P.J, (2013) Cell wall pectic arabinans influence the mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress. Plant & Cell Physiology, 54, 1278-1288.

Chen, J.*, Khandelwal, N., Liu, Z. and Funami, T. (2013). Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology, 58, 293-298.