1983.7–1991.12 杭州商学院(现浙江工商大学)食品系助教,讲师

1995.2–1996.12 英国赫尔大学博士后，糖表面活性剂的理化性质与应用

1997.1–2000.5 英国利兹大学博士后，食品凝胶的结构与流变动力学

2000.6–2001.6 英国国民淀粉公司研究员，生物薄膜涂层的开发研究

2001.6–2013.9 英国利兹大学食品与营养学院, 讲师，高级讲师和副教授

2013.10- 浙江工商大学食品学院特聘教授

食品质构与食品物性学

食品口腔加工与感官的食品物理学与口腔生理学原理

人类感官认知的心理物理学原理

食品咀嚼与吞咽的控制理论

老年特殊膳食的研发和标准的制定

Hu, X. & Chen, J.* (2016). Manupulating oral behaviour of food emulsions by using different emulsifiers. Food Hydrocolloids, submitted for publication.

Lv, Z., Chen, J.* & Holmes, M. (2016). Human is more sensitive in perceiving extensional viscosity than in perceiving shear viscosity. Journal of Texture Studies, submitted for publication.

Laguna, L., Aktar, T., Ettelaie, R., Holmes, M. & Chen, J.* (2016). Physiological impact of ageing on eating capabilities. Journal of Texture Studies, under review.

Laguna, L., Barrowclough, R.A., Chen, J., Sarkar, A. (2016). New approach to food difficulty perception: Food structure, food oral processing and individual's physical strength. Journal of Texture Studies, in Press. DOI: 10.1111/jtxs.12190

蔡慧芳，陈建设*（2016）.“口腔”摩擦学在食品质构感官研究中的应用. 食品安全质量检测学报，7, 1969-1975.

Morel, P., Fiszman, F.* Chen, J. (2016). The role of starch and saliva on tribology studies and sensory perception of protein-added yogurts. Food & Function, accessible online. 10.1039/C6FO00259E

Mosca, A.C.* & Chen, J. (2016). Food oral management: physiology and objective measurements. Current Opinion in Food Science, 9, 11-20. http://dx.doi.org/10.1016/j.cofs.2016.03.003

Brossard, N., Cai, H., Osorio, F., Bordeu, E. & Chen, J.* (2016). “Oral” tribological study on the astringency sensation of red wines. Journal of Texture Studies, accepted. DOI: 10.1111/jtxs.12184

Laguna, L., Mingioni, M., Maitre, I., Van Wymelbeke, V., Pirttijarvi, T., Artigas, M. G., Izabella, G.-K., Chen, J. & Sarkar, A. (2016). Perception of difficulties encountered in eating process from European elderlies' perspective . Journal of Texture Studies, 47, 342-352. DOI: 10.1111/jtxs.12192

Laguna, L., Ettelaie, R., Holmes, M. & Chen, J. (2016). A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies, 47, 361-372. DOI: 10.1111/jtxs.12191

Laguna, L., Hetherington, M.M., Chen, J., Artigas, G. & Sarkar, A. (2016). Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53, 47-56.

Chen, J.* (2016). Food for elderly: challenges and opportunities. Journal of Texture Studies, 47, 255-256.

Chen, L.*, Chen, J., Wu, K. & Yu, L. (2016). Improved low pH emulsification properties of glycated peanut protein isolate by ultrasound Mailard reaction. Journal of Agricultural and Food Chemistry, 64, 5531-5538. DOI: 10.1021/acs.jafc.6b00989

Ettelaie, R.*, Holmes, M., Chen, J. & Farshchi, A. (2016). Steric stabilising properties of hydrophobically modified starch: amylose vs amylopectin. Food Hydrocolloids, 58, 364-377. http://dx.doi.org/10.1016/j.foodhyd.2016.03.004

Upadhyay, R., Brossard, N. & Chen, J.* (2016). Mechanisms underlying astringency: an tribology approach. Journal of Physics D. 49, 104003, (11pp).

Mingioni, M., Mehinagic, E., Laguna, L., Sarkar, A., Pirttijarvi, T., van Wymelbeke, V., Artigas, G., Chen, J., Kautola, H., Jarvenpaa, E., Maenpaa, T., Tahvonen, R., Grabska-Kobylecka, I. & Maitre, I. (2016). Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Quality and Preference, 50, 27-37.

Chen, L., Chen, J., Yu, L. & Wu, K. (2016). Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. LWT-Food Science & Technology, 69, 1-8.