|
Mosca, A.C., Stieger, M.,
Neyraud, E., Brignot, H., van de Wiel, A., Chen J. (2018). How are
macronutrient intake, ethnicity, age and gender related to the composition of
unstimulated saliva? A case study. To be submitted.
Hadde,
E.K. & Chen, J. (2018). Shear and extensional rheological characterisation
of thickened fluid for dysphagia management. Journal of Food Engineering, submitted.
Upadhyay, R. & Chen, J.
(2018). Correlating tribology and sensory studies of O/W model emulsion systems
for smoothness perception. Food
Hydrocolloids, submitted.
张国庆，黄子琪，王明月，孔俊豪，李余动*，陈建设 (2018) 大学生饮食习惯与唾液微生物多样性关联研究. 食品科学，已投稿。
Lv, C., Yang, N., Wang X.
& Chen, J. (2018). A non-invasive method for measuring tongue surface
temperature during food oral processing. Journal
of Texture Studies, submitted.
Yuan, B., Ritzoulis, C.*
& Chen, J. (2018). Extensional and shear rheology of hydrocolloid–saliva
mixtures. Food Research International,
under review.
Zheng, G., Su, M., Lv, Z.
& Chen, J.* (2018). Biting force and tongue muscle strength as an indicator
for the eating and swallowing capability of elderly patients. Dyaphagia, under review.
Yang, N., de Souza, C.G.,
Racioni Goncalves, A. C., Chen, J. & I. Fisk* (2018). Impact of capsaicin
on orthonasal and retronasal aroma release. Food
Chemistry, under revision.
Yuan, B., Ritzoulis, C.*
& Chen, J. (2018). Extensional and shear rheology of a food hydrocolloid. Food Hydrocolloids, 74, 296-306.
Su, M., Zheng, G., Sun, J.,
Lv. Z. & Chen, J.* (2018). Clinical application of IDDSI framework. Journal of Texture Studies, accepted.
|
