معرفی
Jiaqi Su is affiliated with ETH Zürich as part of the Professorship for Food and Soft Materials Science. Their research focuses on the development of advanced materials for food systems, including gels, emulsions, and packaging solutions. The position emphasizes applied and fundamental studies in biomaterials and soft matter.
Research interests include:
- Polysaccharide-protein complexation mechanisms
- Encapsulation strategies for bioactive compounds (e.g., curcumin, DHA)
- Thermal and structural stability of food systems
- Catalytic materials derived from amyloid fibrils
- Biodegradable food packaging alternatives
- High-pressure processing effects on emulsions
Recent publications (2025–2023) highlight work in food science and materials science, particularly in emulsion stabilization, gel formation, and catalytic systems for CO2 conversion. Their studies often combine experimental methods with theoretical modeling to optimize material performance.
No scientific awards or grants are explicitly mentioned. They currently have no listed advisees/PhD/Master’s students.
