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2019
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Aktar, T., Upadhyay, R. & Chen, J. (2019). Oral sensation and
perception mechanisms of creaminess. Journal of Food Engineering, submitted.
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Ahmad, M., Ritzoulis, C. & Chen, J.* (2019). Divulging interactions
between gelatine and mucin: molecular to functional aspects. Food Chemistry,
submitted.
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Ahmad, M., Ritzoulis, C., Pan, W. Chen, J.* (2019). Chemical physics of
whey protein isolate in the presence of mucin: From macromolecular interactions
to functionality. International Journal of Biological Macromolecules,
submitted.
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Chong, P.H., Chen, J.*, Yin, D., Upadhyay, R. & Mo, L. (2019). Saliva
and tea compound interactions and correlations with Huigan perception. To be
submitted.
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Chong, P.H., Chen, J., Yin, D., Upadhay, R. & Mo, L. (2019).
Tribological study on saliva-tea compound mixture: Correlation between Huigan
(sweet aftertaste) perception and friction coefficient. Food Research International, submitted.
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Glumac, M. & Chen, J.* (2019). Contribution analysis of sensory cues
to oil/fat perception. Journal of Sensory Studies, submitted.
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Hadde, E., Cichero, J.A.Y., Zhao, S. & Chen, J. (2019) The importance of extensional
rheology in bolus control during swallowing. Scientific Reports, submitted.
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Hadde, E., Chen, W. & Chen, J.* (2019). Correlation between sensory evaluation
of fluid cohesiveness and rheological parameters of thickened fluids for dysphagia
management. Food Hydrocolloids,
submitted.
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Mishyna, M., Chen, J.* & Benjamin, O. (2019). Sensory
attributes and consumer appeal of edible insects and insect-based foods. To be
submitted.
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Mishyna, M , Haber,M., Benjamin, O. Itzhak Martinez,J,-J.,Chen, J.(2019)
Drying methods differentially alter volatile and odor sensory profiles of
edible insects. Food Research International, submitted
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Wang, X., Chen, J& Wang, X.*(2019). In situ oral lubrication and
smoothness sensory perception influenced by tongue surface roughness. Food Hydrocolloids,
submitted.
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覃兰茜，刘欢，陈建设，王鑫淼* (2019) 唾液刺激方式与预处理对唾液分泌及其生化性质测定的影响. 中华口腔医学杂志，已投稿
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王兴群，陈建设* （2019）人舌及其在饮食过程中的作用，待投稿
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Bettina,W., Fisk.I .,Roshenthal, The fifth international conference on
food oral processing. Journal of Texture Studies, 50, 193.
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Chen, J. (2019). Recognition of the great successes of food texture
research. Journal of Texture Studies, 50, to be published.
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Chen, J. (2019). Top 50 most influential JTS articles. Journal of Texture
Studies, 50, 93-94. DOI: 10.1111/jtxs.12403
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Cichero J A Y, Lam P T L, Chen J, et al. Release of updated
International Dysphagia Diet Standardisation Initiative Framework (IDDSI
2.0)[J]. Journal of texture studies, 2019.
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陈伟，王鑫淼，Hadde Enrico, 邱瑞宝，朱敏，吴明辉，陈建设 （2019）颗粒大小对凝胶团簇质构特性的影响. 食品科学，已接收。
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胡小雪，王鑫淼，陈建设（2019）食品中脂肪感官机制及测评.中国食品学报（已接收）
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张国庆，黄子琪，王明月，孔俊豪，李余动*，陈建设 (2019) 大学生饮食习惯与唾液微生物多样性关联研究. 食品科学，40(1), 196-201.
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Van der Glas, H.*, Liu, T., Zhang, Y., Wang, X. & Chen, J. (2019).
Optimizing a determination of chewing efficiency using a solid test food. To be
submitted.
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Glumac, M., Ritzoulis, C. & Chen, J.* (2019). Interactions between salivary
components and hydrophobic surfaces followed by QCM-D. Food Hydrocolloids, submitted.
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Mo L, Chen J,
Wang X. A novel experimental set up for in situ oral lubrication
measurements[J]. Food Hydrocolloids, 2019, 95: 396-405.
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Karthik P,
Ettelaie R, Chen J. Oral behaviour of emulsions stabilized by mixed
monolayer[J]. Food Research International, 2019, 125: 108603..
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Zhang Y, Liu
T, Wang X, et al. Locking up of food between posterior teeth and its influence
on chewing efficiency[J]. Archives of oral biology, 2019, 107: 104524.
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Liu H, Qin L,
Wu Y, et al. Oral physiological characteristics among Chinese subjects in the
eastern region of China[J]. Archives of oral biology, 2019, 108: 104539.
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Niu F, Ahmad
M, Fan J, et al. The application of diffusing wave spectroscopy (DWS) in soft
foods[J]. Food Hydrocolloids, 2019.
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陈伟，王鑫淼，陈建设*（2019）食品的质构性质。中国食品科学，已接收。
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陈建设 （2019）浅谈食品营养研究的误区 食品科学，39（20），封面文
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Hu X, Karthik
P, Chen J. Manipulating oral behaviour of food emulsions using different
emulsifiers[J]. International Journal of Food Science & Technology, 2019.
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Wang, X., Wang, X., Upadhyay, R. & Chen, J.* (2019). Topographic
study of human tongue in relation to oral tribology. Food Hydrocolloids, 95, 116-121. https://doi.org/10.1016/j.foodhyd.2019.04.022
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Wang X, Zheng
G, Su M, et al. Biting force and tongue muscle strength as useful indicators
for eating and swallowing capability assessment among elderly patients[J]. Food
Science and Human Wellness, 2019. https://doi.org/10.1016/j.fshw.2019.03.009
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Mishyna, M., Itzhak Martinezc, J.-J., Chen, J., Davidovich-Pinhase, M.
& Benjamin, O. (2019). Heat-induced aggregation and gelation of proteins
from edible honey bee brood (Apis mellifera) as a function of temperature and
pH. Food
Hydrocolloids, 91, 117-126. DOI:
10.1111/jtxs.12362
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Mosca, A.C., Stieger, M., Neyraud, E., Brignot, H., van de Wiel, A., Chen
J. (2019). How are macronutrient intake, ethnicity, age and gender related to
the composition of unstimulated saliva? A case study. Journal of Texture Studies, 50, 53-61.
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Glumac, M., Qin, L., Chen, J. * & Ritzoulis, C. (2019). Saliva can
act as a emulsifier during oral processing of oil/fat. Journal of Texture Studies, 50, 83-89. DOI:
10.1111/jtxs.12375
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Mosca, A.C., Feron, G. & Chen, J.* (2019). Saliva and food oral
processing. Journal of Texture Studies, 50, 4-5. DOI: 10.1111/jtxs.12389
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Lv, C., Yang, N., Wang X. & Chen, J.
(2019). Tongue temperature change as affected by food consumption. Food Research International, accepted.
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Hadde, E.K. & Chen, J. (2019). Shear and extensional
rheological characterisation of thickened fluid for dysphagia management. Journal of Food Engineering, 245,
18-23.
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Upadhyay, R. & Chen, J. (2019).
Correlating tribology and sensory studies of O/W model emulsion systems for
smoothness perception. Food Hydrocolloids, 87, 38-47.
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Yuan, B., Ritzoulis, C.* & Chen, J. (2019).
Rheological investigations of beta glucan: Interactions with mucin. Food Hydrocolloids, 87, 180-186.
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