| Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework JAY Cichero, P Lam, CM Steele, B Hanson, J Chen, RO Dantas, ... Dysphagia 32 (2), 293-314, 2017 | 982 | 2017 |
| Food oral processing—A review J Chen Food hydrocolloids 23 (1), 1-25, 2009 | 888 | 2009 |
| The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review CM Steele, WA Alsanei, S Ayanikalath, CEA Barbon, J Chen, JAY Cichero, ... Dysphagia 30, 2-26, 2015 | 667 | 2015 |
| The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative JAY Cichero, C Steele, J Duivestein, P Clavé, J Chen, J Kayashita, ... Current physical medicine and rehabilitation reports 1, 280-291, 2013 | 451 | 2013 |
| Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates L Chen, J Chen, J Ren, M Zhao Journal of agricultural and food chemistry 59 (6), 2600-2609, 2011 | 403 | 2011 |
| Rheology and tribology: Two distinctive regimes of food texture sensation J Chen, JR Stokes Trends in Food Science & Technology 25 (1), 4-12, 2012 | 367 | 2012 |
| Perspectives from CO+ RE: How COVID-19 changed our food systems and food security paradigms S Bakalis, VP Valdramidis, D Argyropoulos, L Ahrne, J Chen, PJ Cullen, ... Current Research in Food Science 3, 166-172, 2020 | 281 | 2020 |
| Sensory attributes of edible insects and insect-based foods–Future outlooks for enhancing consumer appeal M Mishyna, J Chen, O Benjamin Trends in Food Science & Technology 95, 141-148, 2020 | 272 | 2020 |
| Studies on tea protein extraction using alkaline and enzyme methods L Shen, X Wang, Z Wang, Y Wu, J Chen Food Chemistry 107 (2), 929-938, 2008 | 256 | 2008 |
| Heat-set whey protein emulsion gels: Role of active and inactive filler particles E Dickinson, J Chen Journal of dispersion science and technology 20 (1-2), 197-213, 1999 | 238 | 1999 |
| Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties L Chen, J Chen, J Ren, M Zhao Food hydrocolloids 25 (5), 887-897, 2011 | 223 | 2011 |
| Applications of tribology in studying food oral processing and texture perception S Prakash, DDY Tan, J Chen Food Research International 54 (2), 1627-1635, 2013 | 219 | 2013 |
| Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera) M Mishyna, JJI Martinez, J Chen, O Benjamin Food Research International 116, 697-706, 2019 | 216 | 2019 |
| Food-saliva interactions: Mechanisms and implications AC Mosca, J Chen Trends in Food Science & Technology 66, 125-134, 2017 | 209 | 2017 |
| Food oral processing: fundamentals of eating and sensory perception J Chen, L Engelen John Wiley & Sons, 2012 | 199 | 2012 |
| Acoustic envelope detector for crispness assessment of biscuits J Chen, C Karlsson, M Povey Journal of Texture Studies 36 (2), 139-156, 2005 | 199 | 2005 |
| The determining role of bolus rheology in triggering a swallowing J Chen, L Lolivret Food Hydrocolloids 25 (3), 325-332, 2011 | 192 | 2011 |
| Viscoelastic properties of heat‐set whey protein emulsion gels J CHEN, E DICKINSON Journal of texture studies 29 (3), 285-304, 1998 | 165 | 1998 |
| Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels J Chen, E Dickinson Colloids and Surfaces B: Biointerfaces 12 (3-6), 373-381, 1999 | 164 | 1999 |
| Food oral processing: Some important underpinning principles of eating and sensory perception J Chen Food Structure 1 (2), 91-105, 2014 | 158 | 2014 |