陈建设教授是国际知名的食品科学家，一直深耕食品科学基础研究，在国际上最早开展以食品物理学、口腔生理学、和感官心理学为基础的食品口腔行为与感官的交叉研究，创立了“食品口腔加工学”研究新领域，是这一新兴食品科学研究领域的开创者和国际引领者。2014年建立了首个国际领先、特色鲜明的“食品口腔加工实验室”，研究饮食过程中食物结构和物理化学性质的变化以及由此产生的生理和感官心理响应机制，取得了一系列原创性、开拓性的研究成果，建立了包括口腔软摩擦、模拟咀嚼装置等一系列新研究技术。形成了包括食物口腔破碎、食品与唾液相互作用、食团吞咽、食品感官、老年饮食与饮食能力等系统的食品口腔加工理论。

陈建设教授2016年获美国AHSA学会年度国际杰出成就奖；2020年当选国际食品科学院院士。他还是英国食品科技学院院士；新西兰梅西大学荣誉教授、英国利兹大学访问教授、泰国农业大学、天津科技大学、中国计量大学、温州医科大学等国内外高校的客座教授；国际吞咽障碍者膳食标准化行动委员会创始委员、理事；浙江省特聘专家、千人学者。2010年开启了食品口腔加工国际学术会议并一直担任会议主席；担任SCI杂志Journal of Texture Studies主编、《未来食品学报》高级主编，和包括Food Hydrocolloids, npj Science of Food , Current Opinion in Food Science, Current Research in Food Science, Food Structure, Food Science and Human Wellness, Biotribology, Sustainable Food Proteins等SCI食品科学杂志和《食品科学》，《中国食品学报》，《食品工业科技》等中文主流食品类杂志的编委。主持国家自然基金、科技部国家重点研发计划子课题、和多项国际合作项目，发表SCI论文180余篇（h-指数46，单篇最高被引超过700次），出版英语专著4本，参与制定国际标准1项。过去十余年中被邀作国际学术会议特邀报告30余次。2019年以来连续入选年度全球前10万名（前2%）最有影响力和终身影响力的科学家，2022年入选全球最顶尖100名食品科学家。

陈建设教授是国际知名的食品科学家，一直深耕食品科学基础研究，在国际上最早开展以食品物理学、口腔生理学、和感官心理学为基础的食品口腔行为与感官的交叉研究，创立了“食品口腔加工学”研究新领域，是这一新兴食品科学研究领域的开创者和国际引领者。2014年建立了首个国际领先、特色鲜明的“食品口腔加工实验室”，研究饮食过程中食物结构和物理化学性质的变化以及由此产生的生理和感官心理响应机制，取得了一系列原创性、开拓性的研究成果，建立了包括口腔软摩擦、模拟咀嚼装置等一系列新研究技术。形成了包括食物口腔破碎、食品与唾液相互作用、食团吞咽、食品感官、老年饮食与饮食能力等系统的食品口腔加工理论。

（一）服务民生

2019年，陈建设教授带领的FOP实验室联合浙江金色年华养老服务管理有限公司成立了国内首个老年特殊食品研究基地，致力于设计开发适合我国老年人群的特殊食品，提升我国在老年特殊食品研究领域的国际学术地位。一方面促进了自身的科研创新，一方面组织学生参加社会服务，提高学生的专业能力和社会责任感，更是提供了民生服务的平台，为老年食品安全健康和饮食提供理论和技术支持，致力于提升我国居民的健康意识和科学素养。

除此之外，陈建设教授带领的FOP实验室多次组织团队访问在杭的养老机构、医院与社区，为老年人群免费提供饮食咨询、饮食能力的测量以及健康指导；为社会举办老年人饮食能力与老年特殊食品公益讲座3次，参与人次超百人。这些活动都深入一线，深入群众，为老年人提供免费健康服务，普及健康知识，推进适老健康支持环境建设，营造老年友好社会氛围，切实响应了“健康中国2030”规划纲要。

（二）促进地方经济

陈建设教授带领的FOP实验室在自身发展的同时，还不断加强与企业和社会之间的联系，整合科技资源，把自身的科技和人才资源转化为现实生产力。目前，FOP实验室在投入纵向科研项目的同时，也积极与企业开展合作项目，现已有横向资助项目多项，包括与瑞士芬美意公司，法国罗盖特公司，中国营养学会，韩国圃美多公司，美国宝洁公司，瑞士雀巢公司，法国达能公司以及国内江苏祈瑞公司等的合作项目。这些项目既促进了本实验室的科研实力以及教学质量的提升、科研成果的转化，又增强了企业自主创新能力和市场竞争力，将本实验室的人才和科技资源优势转化为现实生产力，推动地方经济发展。

梅西大学荣誉教授

国际标准化组织（ISO）食品感官分析委员会委员

英国皇家化学会（Royal Society of Chemistry）食品委员会委员-

英国利兹大学食品与营养学院荣誉教授

国际吞咽障碍者膳食标准化委员会创始委员

泰国农业大学客座教授

天津科技大学客座教授

吉林大学客座教授

国际食品口腔加工学术会议科学委员会主任委员

《质构研究（Journal of Texture Studies）》主编

《食品科学（Food Science）》编委

《食品结构（Food Structure）》编委-

《食品科学与人类健康（Food Science and Human Wellness）》编委

《食品之科学（npj Science of Food）》编委

皇家化学会食品委员会理事

《未来食品学报（Journal of Future Foods）》高级主编

《当代食品科学观点（Current Opinion in Food Science）》编委

《食品胶体（Food Hydrocolloids）》编委

2022

Chong, P.H., Chen, J.* Yin, D. & Qin, L. (2022) Tea compound interactions and their correlations with sweet aftertaste perception. npj Science of Food, 6, 13. https://doi.org/10.1038/s41538-022-00123-9

Gonzalez-Muñoz, B., Garrido-Vargas, F., Pavez, C., Osorio, F., Chen, J., Bordeu, E., O’Brien. J. A., Brossard, N.* (2022). Wine astringency: More than just tannin-protein interactions. Journal of the Science of Food and Agriculture, 102, 1771-1781. https://doi.org/10.1002/jsfa.11672

Hadde, E., Prakash, S., Chen, W. & Chen, J.* (2022). Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part I: Thickened fluids. Journal of Texture Studies, 53(5), 609-616. https://doi.org/10.1111/jtxs.12707

Hadde, E., Prakash, S., Chen, W. & Chen, J.* (2022). Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part II: Texture modified food. Journal of Texture Studies. 53(5), 617-628. https://doi.org/10.1111/jtxs.12706

He, Y. Wang, X. & Chen, J.* (2022). Current perspective on food oral processing. Annual Review of Food Science and Technology, 13, 167-192. https://doi.org/10.1146/annurev-food-052720-103054

Hu, X., Ayed, S., Chen, J., Fisk, I. & Yang, N. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry, https://doi.org/10.1016/j.foodchem.2022.132824

Laguna, L., Tarrega, A. & Chen, J.* (2022). The sixth international conference on food oral processing. Journal of Texture Studies, 53, 325-326. https://doi.org/10.1111/jtxs.12695  

Ma, T., Wang, X. & Chen, J.* (2022). In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH. Food Hydrocolloids, 125, 107390. https://doi.org/10.1016/j.foodhyd.2021.107390

Wang, Y., Zhang, Q., Wang, C., Chen, J., Cheng, Z., Luo, L., Sun, J., Fu, L.* (2022) Variations in oral microbiota and salivary proteomics reveal distinct patterns in polysensitized individuals. Allergy, 1899-1902. https://doi.org/10.1111/all.15268

陈建设,* 刘源,师锦刚 (2022). 食品感官科学研究：挑战与可能。食品科学，43(19), 1-7. https://doi.org/10.7506/spkx1002-6630-20220415-183. 

2021

Ahmad, M.*, Ritzouli, C., Chen, J., Huang, M., Bushra, R., Jin, Y. & Xiao H. (2021). Xanthan gum-mucin complexatin: Molecular interactions, thermodynamics, and rheological analysis. Food Hydrocolloids, 114, 106579. https://doi.org/10.1016/j.foodhyd.2020.106579

Brossard, N.,* Gonzalez-Muñoz, B., Pavez, C., Ricci, A., Wang, X, Osorio, F., Bordeu, E., Parpinello, G.P. & Chen, J. (2021). Astringency sub-qualities or red wines and the influence of wine-saliva aggregates. International Journal of Food Science and Technology, 56, 5382-5394. https://doi.org/10.1111/ijfs.15065. 

Chen, J.*, Tian, S., Wang, X., Mao, Y. & Zhao, L. (2021). The Stevens law and the derivation of sensory perception. Journal of Future Foods, 1, 82-87. http://doi.org/10.1016/j.jfutfo.2021.09.004

Chen, W., Hadde, E. K. & Chen, J.* (2021) Development of a ball back extrusion technique for texture analysis of fluid food. Journal of Texture Studies, 52, 461-469. https://doi.org/10.1111/jtxs.12613

Djekic, I. *, Ilić, J., Chen, J.,  Djekic, R., Sołowiej, B.G., Vujadinović, D. & Tomasevic, I. (2021) Analysis of pungency sensation effects from an oral processing, sensorial and emotions detection perspective – case study with grilled pork meat. Applied Sciences, 11(21), 10459.  https://doi.org/10.3390/app112110459

Ding, Y., Chen, L., Shi, Y., Akhtar, M., Chen, J. & Ettelaie, R.* (2021) Emulsifying and emulsion stabilising properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis. Food Hydrocolloids, 113, 106519. https://doi.org/10.1016/j.foodhyd.2020.106519

Gonçalves, T. M. S. V.*, Schimmel, M., van der Bilt, A., Chen, J., van der Glas, H. W., Kohyama, K., Hennequin, M., Peyron, M.-A., Woda, A., Leles, C. R. & Pereira, L. J. (2021). Consensus on the terminologies and methodologies for masticatory assessment. Journal of Oral Rehabilitation. 48, 745-761. http://doi.org/10.1111/joor.13161

Hadde, E.K. & Chen, J.* (2021).  Food texture and texture modification for dysphagia management. Journal of Texture Studies, 52, 538-539.

Hadde, E.K. & Chen, J.* (2021). Texture and texture assessment for thickened fluids and texture‑modified food for dysphagia management. Journal of Texture Studies, 52, 4-15. https://doi.org/10.1111/jtxs.12567 

Hadde, E., Mossel, B., Chen, J. & Prakash, S.* (2021). The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia. Food Hydrocolloids for Health, 1, 100038. https://doi.org/10.1016/j.fhfh.2021.100038

Hu, X., Karthik, P. & Chen, J.* (2021) Enhanced oral oil release and mouthfeel perception of starch emulsion gels. Food Research International, 144, 110356. https://doi.org/10.1016/j.foodres.2021.110356

Jia, J., Zhang, Y., Xu, Z., Wang, X., Chen, J. & van der Glas, H.* (2021). The influence of flavor release from a solid test food, and its time intensity scoring, on chewing efficiency. Food Quality and Preference. 93, 104247. https://doi.org/10.1016/j.foodqual.2021.104247

Ketel, E.C., Zhang, Y., Jia, J., Wang, X., de Wijk, R.A., Chen, J. & Stieger, M.* (2021) Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese, Asian and Dutch, Caucasian consumers differing in age. Physiology and Behavior, 232, 113284. https://doi.org/10.1016/j.physbeh.2020.113284

Ma, W.; Zhang, D.; Hu, M., Wilde, P.J., Wu, J.; Zhao, L.; Siri, G.; Ma, T.; Wang, X.* & Chen, J. (2021) Comparison of oral physiological and salivary rheological properties of Chinese Mongolian and Han young adults. Archives of Oral Biology, 123, 105033. https://doi.org/10.1016/j.archoralbio.2020.105033

Mishyna, M.*, Kepper, J.K. & Chen, J. (2021). Techno-functional properties of insect proteins and effects of processing. Current Opinion in Colloid & Interface Science, 56, 101508. https://doi.org/10.1016/j.cocis.2021.101508

Mu, M., Karthik, P., Chen, J., Holmes, M. & Ettelaie, R.* (2021) Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-modified starch. Food Hydrocolloids, 111, 106363. https://doi.org/10.1016/j.foodhyd.2020.106363

Sarkar, A.*, Soltanamadi, S., Chen, J. & Stokes, J. R. (2021). Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocolloids, 117, 106635.https://doi.org/10.1016/j.foodhyd.2021.106635 

Shabhazi, M.,*Jäger, H., Ettelaie, R. & Chen, J. (2021). Construction of 3D printed reduced-fat meat analogue by biosurfactants. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks. Food Hydrocolloids, 106967. https://doi.org/10.1016/j.foodhyd.2021.106967

Shahabzi, M.*, Jäger, H., Chen, J. & Ettelaie, R. (2021). Construction of 3D printed reduced-fat analogue by biosurfactants. Part II: Printability, structured, and dynamic sensory properties of printed objects. Food Hydrocolloids, 121(4), 107054. https://doi.org/10.1016/j.foodhyd.2021.107054

Theocharidou A., Ahmad M., Petridis D., Vasiliadou C., Chen J., Ritzoulis C.* (2021) Sensory perception of guar gum-induced thickening: Correlations with rheological analysis. Food Hydrocolloids, 111, 106246. https://doi.org/10.1016/j.foodhyd.2020.106246

Wang, Q., Zhu, Y. & Chen, J.* (2021). Development of a simulated tongue substrate for in vitro soft “oral” tribology study. Food Hydrocolloids, 120, 106991. https://doi.org/10.1016/j.foodhyd.2021.106991

Wang, Q., Zhu, Y.,* Ji, Z. & Chen, J. (2021). Lubrication and sensory properties of emulsion systems and effects of droplet size distribution. Foods, 10, 3024. https://doi.org/10.3390/foods10123024

Wang, X., Chen, J. & Wang, X.* (2021). In situ oral lubrication and smoothness sensory perception influenced by tongue surface roughness. Journal of the Science of Food and Agriculture,102, 132-138. http://doi.org/10.1002/jsfa.11339.

Yang, N.,* Yang, Q., Chen, J. & Fisk, I. (2021) Impact of capsaicin on aroma release and perception from flavoured solutions. LWT- Food Science and Technology, 138, 110613. https://doi.org/10.1016/j.lwt.2020.110613

Zhang, D., Jiangh, H., Chen, J. & Wang, X. (2021) Buffering capacity of saliva influences the perception of acid-related sensory properties. Food Quality and Preference, https://doi.org/10.1016/j.foodqual.2021.104454

Zhang, Y., Jia, J., Wang, X. & Chen, J. van der Glas, H. W.,* (2021). Particle size distributions following chewing: a transformation of two-dimensional outcome from optical scanning to volume outcomes from sieving. Journal of Food Engineering, 309, 110663. https://doi.org/10.1016/j.jfoodeng.2021.110663 

陈伟，陈建设*（2021）食品质构和质构性质。中国食品学报，21（1）, 377-382.

崔昭伟，陈建设* (2021). 坚果类休闲食品的感官体验及其评价. 食品科学，已接收。

胡小雪, 陈建设, 王鑫淼* （2021）食品中脂肪感官机制及测评. 中国食品学报，21（1），370-376。

胡小雪, 朱扬, 陈勇, 陈建设, 王鑫淼 (2021) 案例式教学在食品物性学课程教学中的实践应用. 科教文汇, 14, https://doi.org/10.16871/j.cnki.kjwhb.2021.05.035

汪琦，朱扬，陈建设* （2021）口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用。食品科学，42（9），222-232。https://doi.org/10.7506/spkx1002-6630-20200327-406

张啸峰，陈建设*（2021）基于口腔咀嚼原理的人工嘴研究进展分析。食品工业科技，已接收。

2020

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, 143, 573-581. https://doi.org/10.1016/j.ijbiomac.2019.04.126

Ahmad, M., Ritzoulis, C. & Chen, J.* (2020). Molecular interactions between gelatine and mucin: Phase behaviour, thermodynamics and rheological studies. Food Hydrocolloids, 102, 105585. https://doi.org/10.1016/j.foodhyd.2019.105585   

Ahmad, M., Ritzoulis, C., Pan, W. Chen, J.* (2020). Biologically-relevant interactions, phase separations and thermodynamics of chitosan-mucin binary systems. Process Biochemistry, 94, 152-163. https://doi.org/10.1016/j.procbio.2020.04.003

Bakalis, S.; Valdramidis, V.; Argyropoulos, D.; Ahrne, L.; Chen, J.; Cullen, P.J.; Cummins, E.; Datta, A.K.; Emmanouilidis, C.; Foster, T.; Fryer, P.; Gouseti, O.; Hospido, A.; Knoerzer, A.; Le Bail, A.; Marangoni, A.; Rao, P.; Schlüter, O.; Taoukis, P.; Xanathakis, P.; van Impe, J. (2020) How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science, 3, 166-172.  https://doi.org/10.1016/j.crfs.2020.05.003

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, 51, 585-592, https://doi.org/10.1111/jtxs.12518

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.

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.

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. 

Glumac, M. & Chen, J.* (2020). Contribution analysis of sensory cues to oil/fat perception. Journal of Sensory Studies, 35(3),e12566. https://doi.org/10.1111/joss.12566.

Hadde, E.K., Chen, W. & Chen, J.* (2020). Cohesiveness visual evaluation of thickened fluids. Food Hydrocolloids, 101, 105522. https://doi.org/10.1016/j.foodhyd.2019.105522

Liu, H, Wang, X., Chen, J. & van der Glas, H.W.* (2020) The influence of breakage on the initial size reduction during chewing of a solid test food. Archives of Oral Biology, 118, 104852. https://doi.org/10.1016/j.archoralbio.2020.104852

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

Mishyna, M.,*Haber, M., Benjamin, O., Itzhak Martinez, J.-J., Chen, J. (2020). Drying methods differentially alter volatile profiles of edible locusts and silkworms. Journal of Insects as Food and Feed,1-12.https://doi.org/10.3920/JIFF2019.0046 

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   (高被引论文)

Panda, S., Benjamin, O. & Chen, J.* (2020) Development of model mouth for food oral processing studies: Present challenges and scopes. Innovative Food Science and Emerging Technologies, 66, 102524. https://doi.org/10.1016/j.ifset.2020.102524

Wang, Q., Wang, X. & Chen, J.* (2020) A new design of Soft TA-tribometer (STAT) for in vitro oral lubrication study. Food Hydrocolloids, 110, 106146. https://doi.org/10.1016/j.foodhyd.2020.106146

Upadhyay, R., Aktar, T. & Chen, J. (2020) Perception of creaminess in foods. Journal of Texture Studies, 51, 375-388, https://doi.org/10.1111/jtxs.12509.

Van der Glas, H.*, Liu, T., Zhang, Y., Wang, X. & Chen, J. (2020). Optimizing a determination of chewing efficiency using a solid test food. Journal of Texture Studies, 51, 169-184. DOI: 10.1111/jtxs.12477.

Yang, N., Balves, G., Racioni Goncalves, A.C., Chen, J. & Fisk, I.D.,* (2020) Impact of capsaicin on aroma release: in-vitro and in-vivo analysis. Food Research International, 133, 109197. https://doi.org/10.1016/j.foodres.2020.109197

Zhang, D., Ma, W., Wu, J., Zhao, L., Sirgulen, Ma, T., Wang, X.* & Chen, J. (2020) Oral ohysiological and biochemical characteristics of different dietary habits groups II: Comparison of oral salivary biochemical properties of Mongolian and Han young adolescent. Food Research International, 136, 109465. https://doi.org/10.1016/j.foodres.2020.109465

陈伟，王鑫淼，Hadde Enrico, 邱瑞宝，朱敏，吴明辉，陈建设*（2020）颗粒大小对凝胶团簇质构特性的影响. 食品科学，41（3），75-80。

王兴群，陈建设*（2020）食品口腔加工过程中舌头的功能。中国食品学报，20(6), 304-311.

2019

Bettina, W., Fisk, I., Roshenthal, A. & Chen, J. (2019). The fifth international conference on food oral processing. Journal of Texture Studies, 50, 193. https://doi.org/10.1111/jtxs.12446

Chen, J. (2019). Recognition of the great successes of food texture research. Journal of Texture Studies, 50, 187-192. https://doi.org/10.1111/jtxs.12442

Chen, J. (2019). Top 50 most influential JTS articles. Journal of Texture Studies, 50, 93-94. DOI: 10.1111/jtxs.12403

Chong, P.H., Chen, J., Yin, D., Upadhay, R., Mo, L. & Han, L. (2019). Oral tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient. Food Research International, 125, 108642.https://doi.org/10.1016/j.foodres.2019.108642  

Glumac, M., Qin, L., Chen, J. * & Ritzoulis, C. (2019). Saliva could act as an emulsifier during oral processing of oil/fat. Journal of Texture Studies, 50, 83-89. https://doi.org/10.1111/jtxs.12375

Glumac, M., Ritzoulis, C. & Chen, J.* (2019). Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D). Food Hydrocolloids, 97, 105195. DOI: https://doi.org/10.1016/j.foodhyd.2019.105195

Hadde, E.K.* & Chen, J. (2019). Shear and extensional rheological characterisation of thickened fluid for dysphagia management. Journal of Food Engineering, 245, 18-23.https://doi.org/10.1016/j.jfoodeng.2018.10.007（高被引论文）

Hadde, E.*, Cichero, J.A.Y., Zhao, S., Chen, W. & Chen, J. (2019) The importance of extensional rheology in bolus control during swallowing. Scientific Reports, 9:16106. https://doi.org/10.1038/s41598-019-52269-4 

Karthik, P., Ettelaie, R. & Chen, J.* (2019). Oral behaviour of emulsions stabilized by mixed monolayer. Food Research International, 125, 108603. DOI: 10.1016/j.foodres.2019.108603

Hu, X., Karthik, P. & Chen, J.* (2019). Manipulating oral behavior of food emulsions by using different emulsifiers. International Journal of Food Science & Technology, 54, 2408-2415.http://dx.doi.org/10.1111/ijfs.14152.

Liu, H., Qin, L., Wu, Y., van der Glas, H.W., Chen, J. &, Wang, X.* (2019). Oral physiological characteristics among Chinese subjects in the Eastern region of China. Archives of Oral Biology, 108, 104539. https://doi.org/10.1016/j.archoralbio.2019.104539 

Lv, C., Wang X., Chen, J.*, Yang, N. & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507. https://doi.org/10.1016/j.foodres.2018.08.066

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

Mishyna, M., Martinez, J.-J. I., Chen, J., & Benjamin, O. (2019). Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Research International, 116, 697-706. https://doi.org/10.1016/J.FOODRES.2018.08.098 (高被引论文)

Mo, L., Chen, J. & Wang, X.* (2019). A novel experimental set up for in situ oral lubrication measurements. Food Hydrocolloids, 95, 396-405. https://doi.org/10.1016/j.foodhyd.2019.04.055.   

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 

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. 

Niu, F., Ahmad, M., Fan, J., Ritzoulis, C., Chen, J., Luo, Z. & Pan, W.* (2019). The application of diffusing wave spectroscopy (DWS) in soft foods. Food Hydrocolloids, 96, 671-680. https://doi.org/10.1016/j.foodhyd.2019.06.011

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

Wang, X., Zheng, G., Su, M., Chen, Y., Xie, H., Han, W., Yang, Q., Sun, J. & Chen, J.* (2019). Biting force and tongue muscle strength for eating and swallowing capability assessment of elderly. Food Science and Human Wellness, 8, 149-155.https://doi.org/10.1016/j.fshw.2019.03.009    

Upadhyay, R.* & Chen, J. (2019).Smoothness as a tactile perception: Correlating 'oral' tribology with sensory measurements. Food Hydrocolloids, 87, 38-47. （高被引论文）

Yuan, B., Ritzoulis, C.* & Chen, J. (2019). Rheological investigations of beta glucan: Interactions with mucin. Food Hydrocolloids, 97, 180-186.

Yuan, B., Ritzoulis, C.* Wang, X. & Chen, J. (2019). Interactions between mucin and okra gum during pH cycling. Food Hydrocolloids, 95, 1-9. https://doi.org/10.1016/j.foodhyd.2019.03.050.

Zhang, Y., Liu, T., Wang, X., Chen, J. & van der Glas, H.W.* (2019). Locking up of food between posterior teeth and its influence on chewing efficiency. Archives of Oral Biology, 107,104524. https://doi.org/10.1016/j.archoralbio.2019.104524

陈建设（2019）浅谈食品营养研究的误区食品科学，39（20），封面文

陈建设*，陈勇（2019）基于食品物理学的老年饮食能力评价与膳食等级评测. 中华物理医学与康复，12， 945-948。

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.

2018

Ahmad, M., Ritzoulis, C. & Chen, J.* (2018). Shear and extensional rheological characterisation of mucin solutions. Colloids and Surfaces B: Biointerfaces, 171, 614-621.

Liu, T., Wang, X., Chen, J. & H. van der Glas* (2018). Determining chewing efficiency using a solid test food and considering all phases of mastication. Archives of Oral Biology, 91, 63-77.

Su, M., Zheng, G., Chen, Y., Xie, H., Han, W., Yang, Q., Sun, J., Lv. Z. & Chen, J.* (2018). Clinical application of IDDSI frameworkfor texture commendation for dysphagia patients . Journal of Texture Studies, 49, 2-10.

Yuan, B., Ritzoulis, C.* & Chen J. (2018). Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva. npj Science of Food, 20.https://doi.org/10.1038/s41538-018-0029-1  

Yuan, B., Ritzoulis, C.* & Chen, J. (2018). Extensional and shear rheology of a food hydrocolloid. Food Hydrocolloids, 74, 296-306.

Yuan, B., Ritzoulis, C.* & Chen, J. (2018). Extensional and shear rheology of okra hydrocolloid-saliva mixtures. Food Research International, 106, 204-212.

陈建设（2018）特殊食品质构标准的口腔生理学和食品物理学依据。中国食品学报，18(3), 1-7.

陈建设 (2018) 食品科学与营养研究如何为新食业赋能? 食品安全与营养, 2018年2月期，pp.81-86.

陈建设 (2018) 食品科学与营养研究如何为新食业赋能? 中国食品报，2018年1月12日，第2版。

陈建设，王鑫淼 (2018) 食品口腔加工研究的发展与展望. 中国食品学报, 18(9), 1-7.

窦祖林，郭铁成，唐志明，安德烈，陈建设，陈婷，等（2019）. 中国吞咽障碍评估与治疗专家共识2：治疗与康复管理篇. 中华物理医学与康复杂志，40(1), 1-10.

钟磊，吴柳拿，周烈，姚先超，鲁玲，陈建设（2018）吞咽障碍者增稠流体食品流变学研究进展。食品科学，39（1）, 313-319.

2017

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.

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. Dysphagia, 32, 293-314. DOI 10.1007/s00455-016-9758-y. (高被引论文)

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

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

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.

Wang, X.* & Chen, J. (2017). Food oral processing: recent developments and challenges. Current Opinion in Colloid and Interface Sciences, 28, 22-30. http://dx.doi.org/10.1016/j.cocis.2017.01.001

陈林，陈建设，于泓鹏，吴克刚（2017）水热预处理提高花生分离蛋白酶解效率及其机理分析。农业工程学报，33，278-284.

陈建设 (2017). 食品科学研究新方向：从“工业”到“感觉”从“物”转向“人”。中国食品报，2017年11月27日

2016

Brossard, N., Cai, H., Osorio, F., Bordeu, E. & Chen, J.* (2016). “Oral” tribological study on the astringency sensation of red wines. Journal of Texture Studies, 47, 392-402. DOI: 10.1111/jtxs.12184

Chen, J.*  (2016). Food for elderly: challenges and opportunities. Journal of Texture Studies, 47, 255-256.

Chen, L.*, Chen, J., Wu, K. & Yu, L. (2016). Improved low pH emulsification properties of glycated peanut protein isolate by ultrasound Mailard reaction. Journal of Agricultural and Food Chemistry, 64, 5531-5538. DOI: 10.1021/acs.jafc.6b00989

Chen, L., Chen, J., Yu, L. & Wu, K. (2016). Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. LWT-Food Science & Technology, 69, 1-8.

Ettelaie, R.*, Holmes, M., Chen, J. & Farshchi, A. (2016). Steric stabilising properties of hydrophobically modified starch: amylose vs amylopectin. Food Hydrocolloids, 58, 364-377. http://dx.doi.org/10.1016/j.foodhyd.2016.03.004

Laguna, L.*, Aktar, T.,  Ettelaie, R., Holmes, M. & Chen, J. (2016). A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies, 47, 361-372. DOI: 10.1111/jtxs.12191

Laguna, L. and Chen, J.* (2016) The eating capability: constituents and assessments. Food Quality and Preference, 48, 345-358. （高被引论文）

Laguna, L., Barrowclough, R.A., Chen, J. & Sarkar, A.* (2016). New approach to food difficulty perception: Food structure, food oral processing and individual's physical strength. Journal of Texture Studies, 47, 413-422. DOI:10.1111/jtxs.12190.

Laguna, L., Barrowclough, R. A., Chen, J., & Sarkar, A. (2016). New approach to food difficulty perception: food structure, food oral processing and individual’s physical strength. Journal of Texture Studies, 47, 413-422.

Laguna, L., Hetherington, M.M., Chen, J., Artigas, G. & Sarkar, A. (2016). Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53, 47-56.

Laguna, L., Mingioni, M., Maitre, I., Van Wymelbeke, V., Pirttijarvi, T., Artigas, M. G., Izabella, G.-K., Chen, J. & Sarkar, A. (2016). Perception of difficulties encountered in eating process from European elderlies' perspective . Journal of Texture Studies, 47, 342-352. DOI: 10.1111/jtxs.12192

Mingioni, M., Mehinagic, E., Laguna, L., Sarkar, A., Pirttijarvi, T., van Wymelbeke, V., Artigas, G., Chen, J., Kautola, H., Jarvenpaa, E., Maenpaa, T., Tahvonen, R., Grabska-Kobylecka, I. & Maitre, I. (2016). Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Quality and Preference, 50, 27-37.

Mosca, A.C.* & Chen, J. (2016). Food oral management: physiology and objective measurements. Current Opinion in Food Science, 9, 11-20. http://dx.doi.org/10.1016/j.cofs.2016.03.003

Upadhyay, R., Brossard, N. & Chen, J.* (2016). Mechanisms underlying astringency: a tribology approach. Journal of Physics D. 49, 104003, (11pp).

蔡慧芳，陈建设*（2016）.“口腔”摩擦学在食品质构感官研究中的应用. 食品安全质量检测学报，7, 1969-1975.

吕治宏,苏明松,陈建设 (2015). 吞咽功能障碍患者食品质构的调整与标准化. 中华物理医学与康复杂志，37，952-954.

2015

Alsanei, W.A., Chen, J.* and Ding, R. (2015). Food oral breaking and the determining role of tongue muscle strength. Food Research International, 67, 331-337.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity and the capability of soft-solid texture discrimination. Journal of Texture Studies, 46, 429-439. Doi:10.1111/jtxs.12142.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity has little influence on one’s capability of viscosity discrimination. Journal of Sensory Studies, 30, 98-107.

Chen, J. (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends in Food Science and Technology, 45, 222-228.

Chen, J. (2015)* Integration to a continuous success, an editorial. Journal of Texture Studies, 47, 2.

Laguna, L., Sarker, A. & Chen, J. (2015). Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. Proceedings of the Nutrition Society, 74, E167.

Laguna, L., Sarkar, A., Artigas, G. & Chen, J. * (2015). A quantitative assessment of the eating capability in the elderly individuals. Physiology and Behaviour, 147, 274-281. http://authors.elsevier.com/sd/article/S0031938415002590

Steele, C. M.*, Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., Coutts, K., Dantas, R. O., Duivestein, J., Giosa, L., Hanson, B., Lam, P., Lecko, C., Leigh, C., Nagy, A., Namasivayam, A. M., Nascimento, W. V., Odendaal, I., Smith, C. H. & Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia, 30, 2–26. DOI 10.1007/s00455-014-9578-x. (高被引论文)

陈建设，吕治宏（2015）老年饮食障碍与老年食品:食品工业的挑战与机遇。食品科学, 36, 310-315.

2014

Alsanei, W.A. and Chen J.* (2014). Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies, 45，1-12. DOI: 10.1111/jtxs.12042.

Chen, J.* (2014). Food oral processing: some important underpinning principles of eating and sensory perception. Food Structure, 1, 95-105. DOI: 10.1016/j.foostr.2014.03.001

Chen, J.*, Liu, Z. and Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42, 100-105. DOI:10.1016/j.foodhyd.2014.01.003.