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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/th...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920162/ https://www.ncbi.nlm.nih.gov/pubmed/36770522 http://dx.doi.org/10.3390/nano13030562 |