for Food Materials and Nanotechnology
‡co-first author, * co-corresponding author

J. Zhou, S. Gowachirapant, C. Zender, A. Wieczorek, J. Guth, I. Kutzli, S. Siol, F. Meyenn, M. Zimmermann*, R. Mezzenga*. Oat protein nanofibril-iron hybrids offer a stable, high-absorption iron delivery platform for iron fortification. Nature Food, 2025. [DOI] [ETH News]

L. Frey‡, J. Zhou‡,*. G. Cereghetti, M. Emanuel, D. Rhyner, A. Pokharna, L. Wenchel, H. Kadavath, M. Weber, Y. Cao, B. Meier, M. Peter, J. Greenwald, R. Riek*, R. Mezzenga*. A structural rationale for reversible vs irreversible amyloid fibril formation from a single protein. Nature Communications 15(1), 1-11, 2024. [DOI]

J. Zhou*, C. Liao*, M. Villalba, C. Xiong, Cong. Zhao, L. Venturelli, D. Liu, A. Kohler, S. Sekatskii, G. Dietler, Y. Wang*, S. Kasas*. An optical fiber-based nanomotion sensor for rapid antibiotic and antifungal susceptibility test. Nano Letters, 24 (10), 2980-2988, 2024. (Cover Paper). [DOI]

D. Xu‡, J. Zhou‡,*, W. Soon, I. Kutzli, A. Moliere, M. Radiom, S. Handschin, B. Li, L. Li, C. Ewald and R. Mezzenga*. Food protein amyloids are safe intergrades for human nutrition Food Amyloid Fibrils as Safe Nutrition Ingredients: In-vitro and In-vivo Assessment. Nature Communications 14(1) 6806, 2023. [DOI]

J. Zhou, T. Li, M. Peydayesh, M. Usuelli, V. Bueno, J. Teng, L. Wang and R. Mezzenga*. Oat plant amyloids for sustainable functional materials. Advanced Science 9(4), 2104445, 2022. (Cover Paper) [DOI]
A complete list see Google Scholar and ORCID.
‡co-first author, * co-corresponding author