Structural characterization of solvent-based food preparation of jellyfish
Mie T. Pedersen,
Thomas A. Vilgis,
Jonathan R. Brewer
et al.
Abstract:Jellyfish were soaked in aqueous mixed solvents (ethanol or acetone) and were found to undergo gel collapse below a critical solvent polarity. Strong gel collapse resulted in both microstructural re-arrangements and mechanical reinforcement.
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