Chen, J.* and Eaton, L. (2012). Multimodal mechanisms of food creaminess sensation. Food & Function, 3, 1265-1270.

Chen, J.* and Stokes, J. (2012). Rheology and tribology: two distinguish regimes of food texture sensation. Trends in Food Science and Technology, 25, 4-12.  

Chen, L., Chen, J., Yu, L., Wu, K., Liu, X. & Chai, X. (2012). Modifications of soy protein isolates using ultrasound treatment for improved emulsifying properties. Advances Materials Research, Vol. 554-556, 944-948.

Chen, J.*, Gaikwad, V., Holmes, M., Murray, B., Povey, M., Wang, Y., & Zhang, Y. (2011). Development of a simple model device for in vitro gastric digestion investigation. Food and Function, 2, 174-182.

Chen, L., Chen, J., Ren, J.& Zhao, M. (2011) Effects of ultrasound pre-treatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59, 2600-2609.

Chen, L., Chen, J., Ren, J. & Zhao, M. (2011). Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocolloids, 25, 887-897.

Chen, J.* & Lolivret, L. (2011). The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids, 25, 325-332.

Keijbets, E. Chen, J.* & Vieira, J. (2010). Chocolate demoulding and effects of processing conditions. Journal of Food Engineering, 98, 133-140.

Chen, J.* (2009). Surface energy analysis of food moulding and demoulding. New Food, 2, 59-61.

Chen, J.*, Ettelaie, R., Yang, H. & Yao, L. (2009). A novel technique for in situ measurements of stress development within a drying film. Journal of Food Engineering, 92, 383-388.

Keijbets, E., Chen, J.*, Dickinson, E. & Vieira, J. (2009). Surface energy investigation of chocolate adhesion to solid mould materials. Journal of Food Engineering, 92, 217-225.

Chan, P., Chen, J.*, Ettelaie, R., Alevisopoulos, S., Day, E. & Smith S. (2009). Filaments stretchability of biopolymer fluids and controlling factors. Food Hydrocolloids, 23, 1602-1609.

Chen, J.* (2009). Food oral processing, a review. Food Hydrocolloids, 23, 1-25.

Chen, J.*, Feng, M., Gonzalez, Y. & Pugnaloni, L. A. (2008). Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods. Journal of Food Engineering, 87, 281-290.

Shen, L., Wang, X., Wang, Z., Wu, Y. & Chen, J. (2008). Studies on tea protein extraction using alkaline and enzyme methods. Food Chemistry, 107, 929-938.

Nayebzadeh, K., Chen, J. & Mohammad Mosavi, S. M. (2007). Interactions of WPI and xanthan in microstructure and rheological properties of protein gels and O/W emulsions. International Journal of Food Engineering, 4, article 9.

Chen, J.* (2007). Surface texture of foods: perception and characterization. CRC Critical Review of Food Science and Nutrition, 47, 583-598.

Chan, P., Chen, J.*, Ettelaie, R., Law, Z., Alevisopoulos, S., Day, E. & Smith S. (2007). Studies of the shear and extensional rheology of casein, waxy maize starch and their mixtures, Food Hydrocolloids, 21, 716-725.

Chen, J.*, Dickinson, E., Moschakis, T. & Nayebzadeh, K. (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.

Varela, P., Chen, J., Fiszman, S. & Povey, M. J. W. (2006). Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustic, sensory and structure. Journal of Chemometrics, 20, 311-320.

Courtois, P., Ettelaie, R. & Chen, J. (2006). Numerical Studies of Transport Properties in Heterogeneous Food Systems. Applied Rheology, 16:5, 275-286.

Nayebzadeh, K., Chen, J.*, Dickinson, E. & Moschakis, T. (2006). The surface structure smoothing effect of polysaccharides on a heat-set whey particle gel. Langmuir, 22(21), 8873-8880.

Chen, J.*, Moschakis, T. & Pugnaluni, L. (2006). Surface topography of heat-set whey protein gels by confocal laser scanning microscopy. Food Hydrocolloids, 20, 468-474.

Chen, J.* & Dickinson, E. (2005). Surface texture of particle gels: a feature in two dimensions or three dimensions? Trans IChemE, Part A, 83, 866-870.

Chen, J.*, Karlsson, C. & Povey, M. (2005). Acoustic envelope detector for crispness assessment of biscuits. Journal of Texture Studies, 36, 139-156.

Chen, J.*, Moschakis, T. & Nelson, P. (2004). Application of surface friction measurements for surface characterisation of heat-set whey protein gels. Journal of Texture Studies, 35, 493-510.

Chen, J. (2003). Rheology and machining ability of waterborne biopolymer labelling adhesives. Journal of Adhesion Science and Technology, 17, 409-421.

Semenova, M. G., Chen, J. Dickinson, E. Murray, B. S. & Whittle, M. (2001). Sticking of protein-coated particles in a shear field. Colloids & Surface B. Biointerface, 22, 237-244.

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. & Dickinson, E. (2000). On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels. International Dairy journal, 10, 541-549.

Whittle, M., Murray, B. S., Chen, J. & Dickinson, E. (2000). Simulation and experiments on colloidal particle capture in a shear field. Langmuir, 16, 9781-9791.

Casanova, H., Chen, J., Dickinson, E., Murray, B. S. & Whittle, W. (2000). Dynamic colloidal interactions between protein-stabilised particles: experiment and simulation. Physical Chemistry Chemical Physics, 2, 3861-3869.

Chen, J., Dickinson, E., Langton, M. & Hermansson, A-M. (2000). Mechanical properties and microstructure of heat-set whey protein emulsion gels. Lebensmittel-Wissenschaft und Technologie, 33, 299-307.

Chen, J., Dickinson, E. & Edwards, M. (1999). Rheology of acid-induced sodium caseinate stabilized emulsion gels. Journal of Texture Studies, 30, 377-396.

Chen, J. & Dickinson, E. (1999). Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels. International Journal of Food Science and Technology, 34, 493-501.

Chen, J. & Dickinson, E. (1999). Interfacial ageing effect on the viscoelasticity of heat-set protein emulsion gel. Food Hydrocolloids, 13, 363-369.

Chen, J. & Dickinson, E. (1999). Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids & Surface B. Biointerface. 12, 373-382.

Dickinson, E. & Chen, J. (1999). Heat-set whey protein emulsion gels: role of active and inactive filler particles. Journal of Dispersion Science and Technology, 20, 197-213.

Chen, J. & Dickinson, E. (1998). Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies, 29, 285-304.

Aveyard, R., Binks, R. P., Chen, J., Fletcher, P. D. I., BuscalI, R. & Davies, S. (1998). Surface and colloid chemistry of systems containing pure sugar surfactant. Langmuir, 14, 4699-4709.

Chen, J. & Dickinson, E. (1998). Viscoelastic properties of protein-stabilized emulsions: effect of protein-surfactant interactions. Journal of Agriculture and Food Chemistry, 46, 91-97.

Chen, J., Lu, G., Wei, D. & Yao, K. (1998). Studies on the acidity properties of Eu(III) complexes with a-amino acids by ¹³C NMR. ACTA Chimica Sinica, 56, 892-899.

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.

Chen, J. & Dickinson, E. (1995). Surface shear viscosity and protein-surfactant interactions in mixed protein films adsorbed at the oil-water interface. Food Hydrocolloids, 9, 35-42.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 1. Flocculation of emulsions containing mixed protein + surfactant. Colloids and Surface A. 100, 255-265.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 2. Electrophoretic mobility of mixed protein + surfactant systems. Colloids & Surface A. 100, 267-277.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 3. Competitive adsorption of protein + surfactant in emulsions. Colloids and Surface A. 101, 77-85.

Chen, J. & Dickinson, E. (1994). Protein/protein and protein/surfactant interactions in emulsion systems. Carbohydrate Polymers, 25, 217.

Tian,Q, Shen, L., Yao, K. and Chen, J. (1994). Molecular mechanics calculations of a-alanine and L-histidine and NMR study of their lanthanides complexes. ACTA Chimica Sinica, 52, 567-572.

Chen, J., Dickinson, E. & Iveson, G. (1993). Interfacial interactions, competitive adsorption and emulsion stability. Food Structure, 12, 135-146.

Chen, J. & Dickinson, E. (1993). Time-dependent competitive adsorption of milk proteins and surfactants in oil-in-water emulsions, Journal of the Science of Food and Agriculture, 62, 283-289.

Yao, K., Chen, J., Shen, L. & Xu, Y. (1990). Studies on 13C NMR spectra and structure of lanthanide alaninate complexes. ACTA Chimica Sinica, 48, 884-889.