Molecular cooking: physical transformations in Chinese ‘century’ eggs
Abstract
Over two thousand years ago the Chinese developed a method to preserve
* Corresponding authors
a University of Cambridge, Department of Physics, Cavendish Laboratory, Madingley Road, Cambridge, UK, CB3 0HE
b
BP Institute, Madingley Road, Cambridge, UK, CB3 0ZE
E-mail:
ee247@cam.ac.uk
Fax: +44 1223 337423
Tel: +44 1223 337007
c Van 't Hoff Institute for Molecular Sciences, Universiteit van Amsterdam, Nieuwe Achtergracht 166, 1018WV Amsterdam, The Netherlands
d SUPA, School of Physics and Astronomy, The University of Edinburgh, James Clerk Maxwell Building, The King's Buildings, Mayfield Road, Edinburgh, UK, EH9 3JZ
e FOM Institute AMOLF, Kruislaan 407, 1098 SJ Amsterdam, The Netherlands
Over two thousand years ago the Chinese developed a method to preserve
E. Eiser, C. S. Miles, N. Geerts, P. Verschuren and C. E. MacPhee, Soft Matter, 2009, 5, 2725 DOI: 10.1039/B902575H
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