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-...

Descripción completa

Detalles Bibliográficos

Autores principales:	Qiankang Si, Ruoyang Zhao, Feng Gao, Jun Guo, Feng Zhang, Liping Wang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2023-01-01
Colección:	Nanomaterials
Materias:	freeze/thaw-induced cavitation bulk nanobubbles ice cooking bubble isolation stewing/barbeque switching
Acceso en línea:	https://www.mdpi.com/2079-4991/13/3/562
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!