Laguna, L., Barrowclough, R.A., Chen, J. & Sarkar, A.* (2016). New approach to food difficulty perception: Food structure, food oral processing and individual's physical strength. Journal of Texture Studies, 47, 413-422. DOI: 10.1111/jtxs.12190.

蔡慧芳，陈建设*（2016）.“口腔”摩擦学在食品质构感官研究中的应用. 食品安全质量检测学报，7, 1969-1975.

Mosca, A.C.* & Chen, J. (2016). Food oral management: physiology and objective measurements. Current Opinion in Food Science, 9, 11-20. http://dx.doi.org/10.1016/j.cofs.2016.03.003

Brossard, N., Cai, H., Osorio, F., Bordeu, E. & Chen, J.* (2016). “Oral” tribological study on the astringency sensation of red wines. Journal of Texture Studies, 47, 392-402. DOI: 10.1111/jtxs.12184

Laguna, L., Mingioni, M., Maitre, I., Van Wymelbeke, V., Pirttijarvi, T., Artigas, M. G., Izabella, G.-K., Chen, J. & Sarkar, A. (2016). Perception of difficulties encountered in eating process from European elderlies' perspective . Journal of Texture Studies, 47, 342-352. DOI: 10.1111/jtxs.12192

Laguna, L.*, T. Aktar, Ettelaie, R., Holmes, M. & Chen, J. (2016). A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies, 47, 361-372. DOI: 10.1111/jtxs.12191

Laguna, L., Hetherington, M.M., Chen, J., Artigas, G. & Sarkar, A. (2016). Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53, 47-56.

Chen, J.*  (2016). Food for elderly: challenges and opportunities. Journal of Texture Studies, 47, 255-256.

Chen, L.*, Chen, J., Wu, K. & Yu, L. (2016). Improved low pH emulsification properties of glycated peanut protein isolate by ultrasound Mailard reaction. Journal of Agricultural and Food Chemistry, 64, 5531-5538. DOI: 10.1021/acs.jafc.6b00989

Ettelaie, R.*, Holmes, M., Chen, J. & Farshchi, A. (2016). Steric stabilising properties of hydrophobically modified starch: amylose vs amylopectin. Food Hydrocolloids, 58, 364-377. http://dx.doi.org/10.1016/j.foodhyd.2016.03.004

Upadhyay, R., Brossard, N. & Chen, J.* (2016). Mechanisms underlying astringency: a tribology approach. Journal of Physics D. 49, 104003, (11pp).

Mingioni, M., Mehinagic, E., Laguna, L., Sarkar, A., Pirttijarvi, T., van Wymelbeke, V., Artigas, G., Chen, J., Kautola, H., Jarvenpaa, E., Maenpaa, T., Tahvonen, R., Grabska-Kobylecka, I. & Maitre, I. (2016). Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Quality and Preference, 50, 27-37.

Chen, L., Chen, J., Yu, L. & Wu, K. (2016). Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. LWT-Food Science & Technology, 69, 1-8.

Laguna, L. and Chen, J.* (2016) The eating capability: constituents and assessments. Food Quality and Preference, 48, 345-358.