Cooking Delicacy with Ice—Nanobubble Isolation Switches Stewing to ‘BBQ’
The key role of ice in cooking has been neglected. Here, we found negatively charged bulk nanobubbles (BNBs: average size ~60 nm and zeta potential <−20 mV) can be generated in ice-melted water through freeze/thaw-induced cavitation when we studied a local delicacy, ‘ice-stewed mutton’. Freeze/thaw-...
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| Hoofdauteurs: | , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2023-01-01
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| Reeks: | Nanomaterials |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2079-4991/13/3/562 |
| Tags: |
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