https://www.sciencedaily.com/releases/2021/11/211110104641.htm

Findings of the study led by Adam Higgins of the Oregon State University College of Engineering were published in Biophysical Journal.

"Cryopreservation of tissues would be useful for biomedical research and for transplantation medicine, but it's difficult to cryopreserve tissues for various reasons," said Higgins, associate professor of bioengineering. "A major reason is that formation of ice can break apart a tissue from the inside. Folks who cook are probably already familiar with this -- a tomato that has been frozen and thawed becomes mushy."