Lista de obras - Jianshe Chen - Dominio Público Uruguay

"Oral" tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

scientific article published on 24 August 2019

A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process ⬇️

A non-invasive measurement of tongue surface temperature

artículo científico publicado en 2018

A novel technique for in situ measurements of stress development within a drying film

article

A quantitative assessment of the eating capability in the elderly individuals. ⬇️

artículo científico publicado en 2015

ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS

article

Alina Surmacka Szczesniak

Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods

Applications of Electromyography (EMG) Technique for Eating Studies

Applications of tribology in studying food oral processing and texture perception

article by Sangeeta Prakash et al published December 2013 in Food Research International

Bolus Formation and Swallowing

Cell wall pectic arabinans influence the mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress

artículo científico publicado en 2013

Chocolate demoulding and effects of processing conditions

Clinical applications of IDDSI framework for texture recommendation for dysphagia patients.

artículo científico publicado en 2017

Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure

scholarly article by P. Varela et al published June 2006 in Journal of Chemometrics

Determining chewing efficiency using a solid test food and considering all phases of mastication

artículo científico publicado en 2018

Development of a simple model device for in vitro gastric digestion investigation

artículo científico publicado en 2011

Dynamic colloidal interactions between protein-stabilised particles — experiment and simulation

Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

article by Jianshe Chen & Eric Dickinson published January 1999 in Colloids and Surfaces B

Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.

artículo científico publicado en 2011

Erratum to: The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

artículo científico publicado en 2015

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)

artículo científico publicado en 2018

Filament stretchability of biopolymer fluids and controlling factors

Food for Elderly: Challenges and Opportunities

Food oral breaking and the determining role of tongue muscle strength

article by Woroud Abdulrahman Alsanei et al published January 2015 in Food Research International

Food oral management: physiology and objective assessment

scholarly article by Ana Carolina Mosca & Jianshe Chen published June 2016 in Current opinion in food science

Food oral processing: Mechanisms and implications of food oral destruction

article by Jianshe Chen published October 2015 in Trends in Food Science and Technology

Food oral processing: Some important underpinning principles of eating and sensory perception

scholarly article published April 2014

Food oral processing—A review

article

Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency ⬇️

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

article

INTERNATIONAL CONFERENCE ON FOOD ORAL PROCESSING - PHYSICS, PHYSIOLOGY, AND PSYCHOLOGY OF EATING, JULY 2010

Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

artículo científico publicado en 2016

Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

article published in 2016

Influences of food hardness on the particle size distribution of food boluses

artículo científico publicado en 2012

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids

artículo científico publicado en 2022

Integration to Continuous Success

Kinetics of Food Biopolymer Film Dehydration: Experimental Studies and Mathematical Modeling ⬇️

Lubrication studies of fluid food using a simple experimental set up

article by Jianshe Chen et al published December 2014 in Food Hydrocolloids

Malcolm Bourne

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration ⬇️

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Mechanisms underlying astringency: introduction to an oral tribology approach

artículo científico publicado en 2016

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Multimodal mechanisms of food creaminess sensation

artículo científico publicado en 2012

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength ⬇️

On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels

article published in 2000

Optimizing a determination of chewing efficiency using a solid test food

scientific article published on 07 October 2019

Oral behaviour of emulsions stabilized by mixed monolayer

scientific article published on 01 August 2019

Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective ⬇️

Perception of creaminess in foods

scientific article published on 03 February 2020

Philip Sherman, 1922-2012

article published in 2013

Protein/surfactant interfacial interactions Part 3. Competitive adsorption of protein + surfactant in emulsions

Protein/surfactant interfacial interactions paet 2. Electrophoretic mobility of mixed protein + surfactant systems

article

Protein/surfactant interfacial interactions part 1. Flocculation of emulsions containing mixed protein + surfactant

article published in 1995

Rheological study of tannin and protein interactions based on model systems

scientific article published on 28 February 2020

Rheology and machining performance of waterborne biopolymer labelling adhesives

Rheology and tribology: Two distinctive regimes of food texture sensation

Saliva could act as an emulsifier during oral processing of oil/fat

article

Simulation and Experiments on Colloidal Particle Capture in a Shear Field

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation

artículo científico publicado en 2017

Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin ⬇️

Sticking of protein-coated particles in a shear field

Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow

article by Woroud Abdulrahman Alsanei & Jianshe Chen published 27 August 2013 in Journal of Texture Studies

Studies on tea protein extraction using alkaline and enzyme methods

article by Lianqing Shen et al published March 2008 in Food Chemistry

Surface Texture of Particle Gels

article by Jianshe Chen & Eric Dickinson published July 2005 in Chemical Engineering Research and Design

Surface energy investigation of chocolate adhesion to solid mould materials

Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel.

artículo científico publicado en 2006

Surface texture of foods: perception and characterization

artículo científico publicado en 2007

Surface topography of heat-set whey protein gels by confocal laser scanning microscopy

Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination ⬇️

Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management

artículo científico publicado en 2020

The 2nd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2012

The 3rd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2014

The Importance of Extensional Rheology in Bolus Control during Swallowing

scientific article published on 06 November 2019

The determining role of bolus rheology in triggering a swallowing

The eating capability: Constituents and assessments ⬇️

The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review.

artículo científico publicado en 2014

“Oral” Tribological Study on the Astringency Sensation of Red Wines

article by Natalia Brossard et al published 5 April 2016 in Journal of Texture Studies

Lista de obras de Jianshe Chen

"Oral" tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process ⬇️

A non-invasive measurement of tongue surface temperature

A novel technique for in situ measurements of stress development within a drying film

A quantitative assessment of the eating capability in the elderly individuals. ⬇️

ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS

Alina Surmacka Szczesniak

Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods

Applications of Electromyography (EMG) Technique for Eating Studies

Applications of tribology in studying food oral processing and texture perception

Bolus Formation and Swallowing

Cell wall pectic arabinans influence the mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress

Chocolate demoulding and effects of processing conditions

Clinical applications of IDDSI framework for texture recommendation for dysphagia patients.

Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure

Determining chewing efficiency using a solid test food and considering all phases of mastication

Development of a simple model device for in vitro gastric digestion investigation

Dynamic colloidal interactions between protein-stabilised particles — experiment and simulation

Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.

Erratum to: The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)

Filament stretchability of biopolymer fluids and controlling factors

Food for Elderly: Challenges and Opportunities

Food oral breaking and the determining role of tongue muscle strength

Food oral management: physiology and objective assessment

Food oral processing: Mechanisms and implications of food oral destruction

Food oral processing: Some important underpinning principles of eating and sensory perception

Food oral processing—A review

Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency ⬇️

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

INTERNATIONAL CONFERENCE ON FOOD ORAL PROCESSING - PHYSICS, PHYSIOLOGY, AND PSYCHOLOGY OF EATING, JULY 2010

Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

Influences of food hardness on the particle size distribution of food boluses

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids

Integration to Continuous Success

Kinetics of Food Biopolymer Film Dehydration: Experimental Studies and Mathematical Modeling ⬇️

Lubrication studies of fluid food using a simple experimental set up

Malcolm Bourne

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration ⬇️

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Mechanisms underlying astringency: introduction to an oral tribology approach

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Multimodal mechanisms of food creaminess sensation

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength ⬇️

On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels

Optimizing a determination of chewing efficiency using a solid test food

Oral behaviour of emulsions stabilized by mixed monolayer

Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective ⬇️

Perception of creaminess in foods

Philip Sherman, 1922-2012

Protein/surfactant interfacial interactions Part 3. Competitive adsorption of protein + surfactant in emulsions

Protein/surfactant interfacial interactions paet 2. Electrophoretic mobility of mixed protein + surfactant systems

Protein/surfactant interfacial interactions part 1. Flocculation of emulsions containing mixed protein + surfactant

Rheological study of tannin and protein interactions based on model systems

Rheology and machining performance of waterborne biopolymer labelling adhesives

Rheology and tribology: Two distinctive regimes of food texture sensation

Saliva could act as an emulsifier during oral processing of oil/fat

Simulation and Experiments on Colloidal Particle Capture in a Shear Field

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation

Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin ⬇️

Sticking of protein-coated particles in a shear field

Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow

Studies on tea protein extraction using alkaline and enzyme methods

Surface Texture of Particle Gels

Surface energy investigation of chocolate adhesion to solid mould materials

Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel.

Surface texture of foods: perception and characterization

Surface topography of heat-set whey protein gels by confocal laser scanning microscopy

Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination ⬇️

Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management

The 2nd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2012

The 3rd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2014

The Importance of Extensional Rheology in Bolus Control during Swallowing

The determining role of bolus rheology in triggering a swallowing

The eating capability: Constituents and assessments ⬇️

The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review.