1、  Ahmad, M.*, Ritzoulis, C., Pan, W. Chen, J. (2020) Chemical physics of whey protein isolate in the presence of mucin: From macromolecular interactions to functionality. International Journal of Biological Macromolecules, Accepted.

2、  Brossard, N.,* Bordeu, E., Ibáñez, R.A., Chen, J., Osorio, F. (2020) Rheological study of tannin and protein interactions based on model systems. Journal of Texture Studies, https://doi.org/10.1111/jtxs.12518

3、  Chen, J. (2020). It is important to differentiate sensory property from the material property. Trends in Food Science and Technology, 96, 268-270. https://doi.org/10.1016/j.tifs.2019.12.014.

4、  Chen, J. (2020) From taste good to mouth-feels good: A remark for the 50 years success of the Journal of Texture Studies, Journal of Texture Studies, 51, 5-6. https://doi.org/10.1111/jtsx.12507.

5、  Cichero, J.A.Y., Lam, P.T., Chen, J., Dantas, R.O., Duivestein, J., Hanson, B. et al., (2020) Release of updated International Dysphagia DietStandardisation Initiative Framework (IDDSI 2.0). Journal of Texture Studies, 51, 195-196. https://doi.org/10.1111/jtxs.12481. 

6、  Glumac, M. & Chen, J.* (2020). Contribution analysis of sensory cues to oil/fat perception. Journal of Sensory Studies,  e12566. https://doi.org/10.1111/joss.12566.

7、  Hadde, E.K., Chen, W. & Chen, J.* (2020). Correlation between sensory evaluation of fluid cohesiveness and rheological parameters of thickened fluids for dysphagia management. Food Hydrocolloids, 101, 105522. https://doi.org/10.1016/j.foodhyd.2019.105522

8、  Lv, C., Lou, L., Mosca, A.C., Wang, X., Yang, N. & Chen, J.* (2020). Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination. Food Hydrocolloids, 102, 105578.   https://doi.org/10.1016/j.foodhyd.2019.105578

9、  Mishyna, M., Chen, J. & Benjamin, O. (2020). Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal. Trends in Food Science and Technology, 95, 141-148. https://doi.org/10.1016/j.tifs.2019.11.016 

10、 Upadhyay, R., Aktar, T. & Chen, J. (2020) Perception of creaminess in foods. Journal of Texture Studies, 51, https://doi.org/10.1111/jtxs.12509.

11、 Ahmad, Mehraj & Ritzoulis, Christos & Pan, Weichun & Chen, Jianshe. (2020). Biologically-relevant interactions, phase separations and thermodynamics of chitosan–mucin binary systems. Process Biochemistry. 10.1016/j.procbio.2020.04.003.

12、 Bakalis, Serafim & Valdramidis, Vasilis & Argyropoulos, Dimitrios & Ahrne, Liilia & Chen, Jianshe & Cullen, P.J. & Cummins, Enda & Datta, Ashim & Emmanouilidis, Christos & Foster, Timoth & Fryer, Peter & Gouseti, Ourania & Hospido, Almudena & Knoerzer, Kai & LeBail, Alain & Marangoni, Alejandro & Rao, Pingfan & Schlüter, Oliver & Taoukis, Petros & Van Impe, Jan. (2020). How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science. 10.1016/j.crfs.2020.05.003.

13、 Donghao Zhang，WenyaoMa，JingWu，LiqinZhao，Sirguleng，TianMa，XinmiaoWang，JiansheChen (2020). Oral Physiological and Biochemical Characteristics of Different Dietary Habit Groups II: Comparison of Oral Salivary Biochemical Properties of Chinese Mongolian and Han Young Adults. Food Research International. 109465. 10.1016/j.foodres.2020.109465.

14、 Yang, Ni (Nicole) & Galves, Cassia & Goncalves, Ana & Chen, Jianshe & Fisk, Ian. (2020). Impact of capsaicin on aroma release: in-vitro and in-vivo analysis. Food Research International. 133. 109197. 10.1016/j.foodres.2020.109197.