Food oral processing—A review von Chen, Jianshe

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Food-saliva interactions: Mechanisms and implications von Mosca, Ana Carolina, Chen, Jianshe

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Food oral processing: Recent developments and challenges von Wang, Xinmiao, Chen, Jianshe

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Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates von Chen, Lin, Chen, Jianshe, Ren, Jiaoyan, Zhao, Mouming

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Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction von Chen, Lin, Chen, Jianshe, Wu, Kegang, Yu, Lin

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The determining role of bolus rheology in triggering a swallowing von Chen, Jianshe, Lolivret, Laetitia

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Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal von Mishyna, Maryia, Chen, Jianshe, Benjamin, Ofir

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Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow von Alsanei, Woroud Abdulrahman, Chen, Jianshe

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Rheology and tribology: Two distinctive regimes of food texture sensation von Chen, Jianshe, Stokes, Jason R.

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Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management von Hadde, Enrico K., Chen, Jianshe

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The multi-modal sensory effect on sour taste perception during oral processing of starch-thickened fluids von Chen, Ye, Chen, Jianshe, Wang, Xinmiao

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Development of model mouth for food oral processing studies: Present challenges and scopes von Panda, Sandip, Chen, Jianshe, Benjamin, Ofir

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Quantum computation and simulation with superconducting qubits von He, Kaiyong, Geng, Xiao, Huang, Rutian, Liu, Jianshe, Chen, Wei

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Development of a simulated tongue substrate for in vitro soft “oral” tribology study von Wang, Qi, Zhu, Yang, Chen, Jianshe

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Applications of tribology in studying food oral processing and texture perception von Prakash, Sangeeta, Tan, Daniel Dan Yi, Chen, Jianshe

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Comparison of physicochemical properties and digestion behaviors of O/W emulsion stabilized by OSA/DDSA-modified high resistant starch von Zhu, Jingye, Zhu, Suping, Chen, Jianshe, Chen, Yong

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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties von Chen, Lin, Chen, Jianshe, Ren, Jiaoyan, Zhao, Mouming

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Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework von Cichero, Julie A. Y., Lam, Peter, Steele, Catriona M., Hanson, Ben, Chen, Jianshe, Dantas, Roberto O., Duivestein, Janice, Kayashita, Jun, Lecko, Caroline, Murray, Joseph, Pillay, Mershen, Riquelme, Luis, Stanschus, Soenke

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Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management von Wang, Xulian, Chen, Yong, Dong, Menghan, Chen, Jianshe

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Extensional and shear rheology of a food hydrocolloid von Yuan, Bo, Ritzoulis, Christos, Chen, Jianshe

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