Record of Publications
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, in press.
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, in press.
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, accepted, in press.
Chen, J. & Lolivret, L. (2011). The determining role of bolus rheology in triggering a swallowing. Food
Hydrocolloids, 25, 325-332.
Keijbets, E.L., Chen, J. & Vieira, J. (2010). Chocolate demoulding and effects of processing conditions.
Journal of Food Engineering, 98, 133-140.
Chen, J. & Rosenthal, A. (2009). Food processing. In Food Science and Technology, G. Campbell-Platt
(Ed.), Wiley-Blackwell, Oxford, pp. 207-246.
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, E., Alevisopoulos, S., Eddy, D. & 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, E., Law, Z., Alevisopoulos, S., Eddy, D. & Smith S. (2007). Studies of the
shear and extensional rheology of casein, waxy maize starch and their mixtures, Food Hydrocolloids,
21, 716-725.
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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. (2007). Crispness assessment of roasted almonds by
an integrated approach to texture description: texture, acoustic, sensory and structure. Journal of
Chemometrics, 20, 1-10.
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.
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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 heatset 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 proteinsurfactant 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 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.
Tian,Q, Shen, L., Yao, K. and Chen, J. (1994). Molecular mechanics calculations of -alanine and Lhistidine 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.
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