Frozen “Tofu” Effect: Engineered Pores of Hydrophilic Nanoporous Materials

[Image: see text] Frozen tofu is a famous Asian food made by freezing soft bean curds, which are naturally porous to store flavor and nutrients. When the narrow pores of the soft bean curd are saturated with water and then frozen, pore widths expand to generate a completely new porous structure—froz...

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Dettagli Bibliografici
Pubblicato in:ACS Omega
Autori principali: Ji, Dengxin, Song, Haomin, Chen, Borui, Zhang, Feng, Cheney, Alec R., Zhang, Nan, Zeng, Xie, Atkinson, John D., Zhou, Chi, Cartwright, Alexander N., Gan, Qiaoqiang
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Chemical Society 2017
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6641700/
https://ncbi.nlm.nih.gov/pubmed/31457763
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.7b00901
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