BACKGROUND Surfaces that control solid, liquid, or vapor accretion have numerous
applications, including self-cleaning windows and solar panels; water and fog harvesting; …

Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …

Existing polyamide (PA) membrane synthesis protocols are underpinned by controlling
diffusion-dominant liquid-phase reactions that yield subpar spatial architectures and …

The atmosphere connects habitats across multiple spatial scales via airborne dispersal of
microbial cells, propagules and biomolecules. Atmospheric microorganisms have been …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Although freezing has been used to delay the deterioration of product quality and extend its
shelf life, the formation of ice crystals inevitably destroys product quality. This …

Surfaces that can passively mitigate ice accretion have recently attracted significant interest
as an alternative to cost-intensive, active, de-icing technologies. After decades of research …

It is now established that crystalline cellulose is held together not just by hydrogen bonding,
but also by dispersion forces and by electrostatic attraction modulated by stereoelectronic …

Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Low temperature stress significantly threatens crop productivity and economic sustainability.
Plants counter this by deploying advanced molecular mechanisms to perceive and respond …