Panda, S. & Chen, J.* (2019). Tribological and sensory properties of hydrocolloids relating to oral applications. In Food Hydrocolloids: Functionalities and Applications. Y. Fang & K. Nishinari (Eds).

Glumac, M., Wang, X. & Chen, J.* (2019). Oral processing of lipids. In Lipid Digestion, P. Wilde (Ed), Springer.

Alsanei, W. & Chen, J.* (2019). Food structure development for specific population groups. In Handbook of Food Structure Development, Spyropoulos, F., Lazidis, A. &Norton, I.T. (Eds). Royal Society of Chemistry.

Aktar, T., Updahyay, R. & Chen, J.* (2019). Sensory and oral processing of semisolid foods. In Rheology of Semisolid Foods. H. Joyner, Springer.

Mosca, C.* & Chen, J. (2017). Objective and subjective aspects of food oral texture assessment. Elsevier Reference Module (Ed. L. Day), Elsevier. 

Laguna, L., Sarkar, A. & Chen, J. (2017). Eating capability assessment in elderly population. In Nutrition and Functional Foods for Healthy Aging. R. Watson (Eds), Elsevier. 

Chen, J. & Rosenthal, A. (2015) Modifying Food Texture, Vol. 1. Novel Ingredients and Processing Techniques. Woodhead, Cambridge.

Chen, J. & Rosenthal, A. (2015) Modifying Food Texture, Vol. 2. Sensory Analysis, Consumer Requirements and Preferences. Woodhead, Cambridge.

Chen, J. & Rosenthal, A. (2015). Food texture and structure. In Modifying Food Texture, Vol. 1. Novel Ingredients and Processing Techniques (Eds. J. Chen and A. Rosenthal). pp. 3-25. Woodhead, Cambridge.

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

Chen, J. & Engelen. L. (Eds.) (2012). Food Oral Processing — Fundamentals of Eating and Sensory Perception. ISBN: 978-1-4443-3012-0. Wiley-Blackwell, Oxford.

Chen, J. (2012). Bolus formation and swallowing. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 7. pp. 139-156. Wiley-Blackwell, Oxford.

Gonzalez, Y. & Chen, J. (2012). Application of electromyography (EMG) technique for eating studies. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 13. pp. 289-318. Wiley-Blackwell, Oxford.

Chen, J. & Rosenthal, A. (2009). Chapter 6 “Food Processing”. In Food Science and Technology Textbook, Campbell-Platt, G. (Ed.), Blackwell Publishing.

Chen, J., Dickinson, E., Moschakis, T. & Nayebzadeh (2007). Surface topography of heat-set whey protein gels containing NaCl and xanthan. In Food Colloids, Self-Assembly and Material Science, Dickinson, E. & Leser, M. E. (Eds.), Royal Society of Chemistry, Cambridge, pp. 473 – 484.

Chen, J.; Dickinson, E.; Lee, H. S. & Lee, W. P. (2001). Protein-based emulsion gels: effects of interfacial properties and temperature. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 384 – 391.

Dickinson, E.; Murray, B. S.; Whittle, M. & Chen, J. (2001). Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear field. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 272 – 281.

Chen, J.; Evison, J. & Dickinson, E. (1995). Surfactant-protein competitive adsorption and electrophoretic mobility of oil-in-water emulsions. In Food macromolecules and Colloids, Dickinson, E. & Lorient, D. (Eds.), Royal Society of Chemistry, Cambridge. pp 256 – 260.