Advancement in molten salt reactor physics: new coupled MSRE model incorporating xenon and void transport
Peer-Reviewed Publication
Updates every hour. Last Updated: 30-Apr-2025 18:08 ET (30-Apr-2025 22:08 GMT/UTC)
Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.
Two-dimensional porphyrin-based COFs show great promise for photocatalytic CO2 reduction, yet their π-π stacking often impedes active site exposure and charge transfer. Researchers developed a series of porphyrin COFs with tunably twisted linkers. The N-N-linked twisted unit in NN-Por-COF creates a remarkably undulating layered structure that enhances mass transport and exposes more active sites, while simultaneously modulating the electronic structure of cobalt-porphyrin to reduce reaction barriers. This dual structural and electronic optimization yields outstanding photocatalytic performance, achieving CO production rates of 22.38 and 3.02 mmol g−1 h−1 under pure and 10% CO2, respectively, surpassing most porphyrin-based photocatalysts.