PEER REVIEWED PUBLICATIONS
Zhou, H. L., Barta, D. J., Ewert, M. K., Cooking in space: technology roadmap for food processing in partial gravity environments. (in submission)

Hava, H., Zhou, H. L., Mehlenbeck, C., et al. (2022) “SIRONA: Sustainable Integration of Regenerative Outer-space Nature and Agriculture. Part 2--Design Development and Projected Performance.” Acta Astronautica. [pdf]

Zhou, H. L., Nyberg, K., Rowat, A.C. (2015) “Understanding Fick’s law and diffusion theory through food & cooking,” Adv. Physiol. Edu. 39: 192–197. [pdf]

CONFERENCES
Poster, “Microgravity Demonstration of Liquid-Mediated Cooking” NASA Human Research Project Investigators’ Workshop. Online. February, 2022.

Poster, “H0TP0T – Passive Fluid Management for Cooking in Microgravity.” American Society for Gravitational and Space Research annual meeting. Baltimore, MD. November, 2021. [pdf]

Paper, “SIRONA: Part 2--Design Development and Projected Performance.” International Astronautical Congress. Washington, D.C. October, 2019.
  • Invited to publish paper in Acta Astronautica
  • 2019 AIAA Space Architecture Best Student Paper Award

Paper, “SIRONA: Part 1--Architecture and Technology.” International Conference on Environmental Systems annual meeting. Boston, MA. July, 2019. [pdf]

Reviews
Duda, K. R., Newman, D. J., Zhang, J., Meirhaeghe, N., Zhou, H. L. Human Factors of Space Exploration and Habitation." Handbook of Human Factors and Ergonomics, edited by Gavriel Salvendy and Waldemar Karwowski, Wiley, 2021, pp 1480-1511.

Cookbooks
Cooking at Home (2021) by David Chang and Priya Krishna
  • Contributed essay “Making Flatbread, According to Science”

Modernist Bread (2018) by Nathan Myhrvold and Francisco Migoya
  • Led technical R&D on 5-volume books
  • Press: NY Times, WSJ, Physics World, The New Yorker, Wired

Mastering Pasta (2015) by Marc Vetri and David Joachim
  • Contributed microscopy images and research on the science of pasta drying