Lv, Z., Chen, J.* & Holmes, M. (2017). Human capability in the perception of extensional and shear viscosity. Journal of Texture Studies, 48, 463-469.

Aktar, T., Chen, J., E. Rammile, Homes, M. & Henson, B. (2017). Human roughness perception and possible factors effecting roughness sensation. Journal of Texture Studies, 48, 181-192.

Wang, X.* & Chen, J. (2017). Food oral processing: recent developments and challenges. Current Opinion in Colloid and Interface Sciences, 28, 22-30.

Mosca, C.* & Chen, J. (2017). Food-saliva interactions: mechanisms and implications. Trends in Food Science and Technology. 66, 125-134.

Sanahuja, S., Upadhyay, R., Briesen, H. & Chen, J.* (2017). Spectral analysis of the stick-slip phenomenon in “oral” tribological texture evaluation. Journal of Texture Studies, 48, 318-334.

Cai, H. & Chen, J.* (2017). Rheology and tribology study of the sensory perception of oral care products. Biotribology,10, 17-25.

Cichero, J.A.Y.*, Duivestein, J., Hanson, B., Lam, P., Chen, J., Dantas, R.O., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., Stanschus, S. & Steele, S. (2017). The international dysphagia standardisation initiative. Traumatic Brain Injury, 17, 25-27.

Cichero, J.A.Y.*, Lam, P., Steele, C.M., Hanson, B., Chen, J., Dantas, R.O., Duivestein, J., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L. & Stanschus, S. (2017). Development of international terminology  and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dyaphagia, 32, 293-314. DOI 10.1007/s00455-016-9758-y.

Morel, P., Fiszman, F.* Chen, J. (2017). The role of starch and saliva on tribology studies and sensory perception of protein-added yogurts. Food & Function, 8, 545-553. 10.1039/C6FO00259E