Mayonnaise, whipped cream and meringue, a new carbon cuisine
暂无分享,去创建一个
[1] A. Celzard,et al. Tailoring the structure of cellular vitreous carbon foams , 2012 .
[2] M. Silverstein,et al. Synthesis of emulsion-templated porous polyacrylonitrile and its pyrolysis to porous carbon monoliths , 2011 .
[3] A. Celzard,et al. Effect of composition and processing parameters on the characteristics of tannin-based rigid foams. Part I: Cell structure , 2010 .
[4] A. Celzard,et al. Mechanical properties of tannin-based rigid foams undergoing compression , 2010 .
[5] G. Tondi,et al. Tannin-based carbon foams , 2009 .
[6] P. Budd,et al. Polymerization and carbonization of high internal phase emulsions. , 2005 .