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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2017
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6641700/
https://www.ncbi.nlm.nih.gov/pubmed/31457763
http://dx.doi.org/10.1021/acsomega.7b00901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6641700/
https://www.ncbi.nlm.nih.gov/pubmed/31457763
http://dx.doi.org/10.1021/acsomega.7b00901

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