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个人简介
Dr. Chen has strong research interests in eating and sensory perception. Underlying aims of his researches are: to reveal the controlling dynamics of food oral breakdown and the governing principles of sensory perception; and to apply scientific understandings for technological advances of industrial food processing as well as the wellbeing of general public, in particular those disadvantaged populations (e.g. elderly, dysphagia patients, infants, etc). Integrated studies of food physics, oral physiology, and psychophysics are the main approaches. He was the organizer of the first international conference on Food Oral Processing: Physics, Physiology, and Psychology of Eating (July 2010) and serves as the convenor to its international scientific committee.
研究兴趣
论文共 129 篇作者统计合作学者相似作者
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Journal of Future Foodsno. 4 (2024): 376-382
Current research in food science (2023): 100597-100597
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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023): 103451-103451
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CURRENT OPINION IN FOOD SCIENCE (2022): 237-245
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