陈建设 (Jianshe Chen), BSc, MSc, PhD，FIFST
联系地址:
浙江工商大学食品与生物工程学院，浙江省杭州市下沙学正街 18 号，
Tel: 0571 28008904（办公室），13615714901（手机）；Fax: 0571-28008900;
Email: jschen@zjgsu.edu.cn; j.chen@food.leed.ac.uk.
英国皇家化学会 (Royal Society of Chemistry) 食品委员会委员, 理事
英国食品科技学院, 院士 (fellow， Institute of Food Science and Technology)
英国利兹大学食品科学与营养学院客座教授
国际吞咽障碍者膳食标准化行动委员会 (International Dysphagia Diet Standardisation Initiative)创始
委员, 理事
杂志主编 (Editor-in-Chief)：“质构研究杂志” (Journal of Texture Studies)
杂志编委 (Editorial board)： “食品消化”(Food Digestion)；“食品结构”（Food Structure），和
“食品科学” (中文)
学术会议科学委员会主席： “国际食品口腔加工学术会议”, (Food Oral Processing: Physics,
Physiology and Psychology of Eating)
国际学术会议科学委员会成员： 食品结构与功能论坛 (Food Structure & Functionality Forum
Symposium)；食品结构、消化、和健康国际学术会议（3rd International Conference on Food
Structures, Digestion and Health）
英国曼切斯特城市大学特聘食品专业校外考试官 (External Examiner)
学历资格
1992 - 1995
1983 - 1986
1979 - 1983
食品科学博士学位, 英国利兹大学 (University of Leeds, UK).
化学硕士学位, 浙江大学（玉泉）化学系
化学学士学位, 浙江大学（玉泉）化学系
工作阅历
2014 2014 2001 - 2013
2000 - 2001
1997 - 2000
1995 - 1996
1986 - 1991
浙江工商大学食品与生物工程学院教授，博导，副院长
英国利兹大学食品科学与营养学院客座教授，博导
英国利兹大学食品科学与营养学院, 讲师, 高级讲师, 副教授
国民淀粉与化学品公司(英国), 研究员,
英国利兹大学食品科学与营养学院, 博士后研究员
英国赫尔大学(University of Hull) 化学系, 博士后研究员
杭州商学院食品系, 助教, 讲师.
研究领域
 食品口腔加工与感官的物理学，口腔生理学，及心理物理学原理
 食品胶体, 食品乳状液, 及食品凝胶
 食品结构，食品流变，食品质构与口感
 食品口腔流变与口腔磨擦学
 特殊人群 (老年人, 病人,婴幼儿等) 的食品研究
教学



“饮食及感官的胶体特性” (Colloidal aspects of eating and sensory perception), 本科及研究生
“食品质构学：认知与检测” (Food texture: perception and characterisation), 本科及研究生
“食品物理化学” (Physical Chemistry of Food), 本科及研究生
研究培养
 已成功培养 2 名高级访问学者，1 名博士后，7 名博士研究生，3 名访问博士生，和数十名硕
士研究生
博士生考试
1

担任多所大学食品等有关专业博士生考试官 (external examiner), 其中包括英国国王学院
（Kings College), 诺丁汗大学 (University of Nottingham), 里丁大学(University of Reading),
瓦特大学 (Heriot-Watt University), 和新西兰的梅西大学(Massey University).
特邀国际学术会议主题报告
 2015 年 10 月，新西兰惠灵顿，”International conference on Food Structure, Digestion, and
Health”
 2015 年 5 月，英国诺丁汉(Nottingham）, ”Trends in Food Flavour”, “Food flavour and oral
processing”
 2014 年 7 月，荷兰瓦根宁根（Wageningen），第 3 届国际食品口腔加工会议，“Dynamics
of bolus formation and swallowing”.
 2014 年 5 月，新加坡，首届亚洲感官会议（SenseAsia）, “Rheology and tribology: the two
domination mechanisms of oral textural sensation”.
 2014 年 4 月，荷兰阿姆斯特丹国际食品结构和功能论坛（Food Structure and Functionality
Forum）, “Eating and food oral destruction: mechanisms and implications”.
 2012 年 10 月， 西班牙巴塞罗那 (Barcelona, Spain), 欧州吞咽研究协会第二届会议（ESSD,
European Society of Swallowing Disorder）, “Studies of tongue pressure and the critical
criteria for bolus swallowing.”
 2012 年 8 月, 巴西, 第十六届国际食品联合会会议, “Food oral processing: some fundamental
principles of eating and sensory perception.”
 2011 年 12 月, 上海, 溢海嘉里 (金龙鱼)科研年会, “Food oral processing: developments and
challenges.”
 2011 年 7 月，荷兰瓦根宁根（Wageningen, the Netherlands），日本 San Ei Gen 食品公司
特邀研究会议，”The two dominating regimes of food texture oral sensation: from oral
rheology to oral tribology.”
 2010 年 12 月, 德国科隆(Cologne, Germany), ZDS 国际巧克力大会（International
Chocolate Technology）, “Surface energy analysis of chocolate de-moulding.”
 2010 年 6 月, 韩国仁川(Incheon, South Korea), 韩国食品科技协会年会, “Studies of food oral
processing: progresses and challenges”
 2010 年 6 月, 英国约克, 鹊巢 (Nestle) 食品公司研究年会, “Food texture studies in relation to
oral sensation”
 除上述特邀报告外，另外已参加数十次国际学术会议, 包括口头报告和展报
主要科研成就与国际影响力
 论文平均被引用率20.5次（食品领域论文的平均引用数约为6次）。
 首先提出食品口腔加工的概念，引领该领域研究的最新动态。2009年的论文 (Food oral
processing, a review. Food Hydrocolloids, 23, 1-25) 被认为是该领域标志性的文献, 引导建
立了一个多学科综合的（食品科学，口腔生理学，感官心理学，神经科学，牙科学，临床医
学等）新研究领域，并组织召开了食品口腔加工的国际学术会议。
 在利兹大学开创食品口腔加工研究团队，并成为国际上几个有影响力的研究团队之一。
 开展了老年食品的研究，参与建立了国际吞咽障碍者食品质构标准化行动委员会，是该组织
的创始委员。
 参与欧共体框架7项目“老年食品最优化研究”（三百万欧元，共有26个研究单位参与），
是第一课题包（Workpackage）的负责人。
 建立了广泛的国际学术关系和合作, 跨越欧美, 日本, 韩国, 澳大利亚, 新西兰, 等国，与国内各
主要食品院校也有众多的联系和交流。
 担任食品“质构研究杂志” 的主编, 对该杂志的内容及方向进行了重大的改革，把传统的质构研
究扩大为更为广范的多学科交叉的口腔加工与感官研究。
专利
2001年获一项美国专利 “Water-based bottle labeling adhesive” (from research work at National
Starch and Chemical), Patent No.: WO/2003/029378
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Main publications
Books
Chen, J.* & Rosenthal, A. (2015) Modifying Food Texture, Vol. 1 & 2, Woodhead, Cambridge.
Chen, J.* (2013) Foreword, Instrumental Assessment of Food Sensory Quality, A Practical Guide. Ed. D.
Kilcast, Woodhead Publishing, Cambridge.
Chen, J.* & Engelen. L. (Eds.) (2012). Food Oral Processing — Fundamentals of Eating and Sensory
Perception. ISBN: 978-1-4443-3012-0. Wiley-Blackwell, Oxford.
Chen, J. (2012). Bolus formation and swallowing. In “Food Oral Processing: Fundamentals of Eating and
Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 7. pp. 139-156. Wiley-Blackwell, Oxford.
Gonzalez, Y. & Chen, J.* (2012). Application of electromyography (EMG) technique for eating studies. In
“Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen).
Chap. 13. pp. 289-318. Wiley-Blackwell, Oxford.
Chen, J. & Rosenthal, A. (2009). Chapter 6 “Food Processing”. In Food Science and Technology Textbook,
Campbell-Platt, G. (Ed.), Blackwell Publishing.
Chen, J., Dickinson, E., Moschakis, T. & Nayebzadeh (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.
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.; 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.
Peer-reviewed papers
论文平均被引率: 20.5; h-因子: 18 (根据Web of Science2013年6月的数据)
Laguna, L., Sarkar, A., Artigas, G. & Chen, J. * (2015). A quantitative assessment of the eating capability in
the elderly individuals. Physiology and Behaviour, submitted.
Laguna, L., Aktar, T., Ettelaie, R., Holmes, M. & Chen, J.* (2015). Physiological capabilities of eating and
effects of ageing. Physiology and Behaviour, submitted.
吕治宏，陈建设 （2015）饮食障碍与老年食品:食品工业的挑战与机遇。 食品科学，待审。
Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity and the capability of texture
discrimination. Journal of Texture Studies, submitted.
Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity and the capability of texture
discrimination. Journal of Texture Studies, submitted.
Chen, J.* (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends in Food
Science and Technology, under revision.
Cruanes, L.L. and Chen, J.* (2015) The eating capability: definition and quantification. Food Quality and
Preference, accepted.
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, accepted.
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.
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Chen, J. (2015)* Integration to a continuous success, an editorial. Journal of Texture Studies, 47, 2.
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.
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.
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.
Cichero, J., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R.
and Lam, P. (2013). The need for international terminology and definitions for texture modified foods and
thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical
Medicine and Rehabilitation Reports, 1, 280-291.
Prakash, S., Tan, D. D. Y. and Chen, J. (2013). Applications of tribology in studying food oral processing and
texture perception. Food Research International, 54, 1627-1635.
Chen, J. (2013) An integrated approach to eating and sensory perception. Food Science & Technology,
27(3), 18-21.
Ettelaie, R., Tasker, A., Chen, J. and Alevisopoulos (2013). Kinetics of food biopolymer film dehydration:
experimental studies and mathematical modelling. Industrial & Engineering Chemistry Research, 52, 73917402.
Verhertbruggen, Y., Marcus, S. E. Chen, J. and Knox, P.J, (2013) Cell wall pectic arabinans influence the
mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress.
Plant & Cell Physiology, 54, 1278-1288.
Chen, J., Khandelwal, N., Liu, Z. and Funami, T. (2013). Influences of food hardness on the particle size
distribution of food boluses. Archives of Oral Biology, 58, 293-298.
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, the two distinctive regimes of oral sensory
perception. Trends in Food Science & Technology, 25, 4-12.
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 & 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.L., 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, E., Alevisopoulos, S., Eddy, D. & Smith S. (2009). Filaments stretchability of
biopolymer fluids and controlling factors. Food Hydrocolloids, accepted for publication.
Chen, J. (2009). Food oral processing, a review. Food Hydrocolloids, 23, 1-25.
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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.
Chen, J. (2007). Surface texture of foods: perception and characterization. CRC Critical Review of Food
Science and Nutrition, 47, 583-598.
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.
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, 716725.
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. and Pugnaloni, L. A. (2006). Surface topography of heat-set whey protein gels by
confocal laser scanning microscopy. Food Hydrocolloids, 20, 468-474.
Chen, J. and Dickinson, E. (2005). Surface texture of particle gels: a feature in two dimensions or three
dimensions? IChemE, part A, 83, 866-870.
Chen, J.; Karlsson, C. and Povey, M. (2005). Acoustic envelope detector for crispness assessment of
biscuits. Journal of Texture Studies, 36, 139-156.
Chen, J.; Moschakis, T. and Nelson, P. (2004). Application of surface friction measurements for surface
characterization 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. (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.
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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, C.; Wei, D-Y. and Yao, K-M. (1998). Studies on the acidity properties of Eu(III) complexed with
-amino acids by 13C NMR. ACTA Chimica Sinica, 56, 892 – 899.
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
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.
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