The brewing of beer is an ancient biotechnology, the unit processes of which have not
changed in hundreds of years. Equally, scientific study within the brewing industry not only …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but
in fact they may rather be considered as a fantastic playground for any fluid physicist. Under …

We study experimentally the growth of an isolated gas bubble in a slightly supersaturated
water–CO2 solution at 6 atm pressure. In contrast to what was found in previous …

Growing bubbles in a slightly supersaturated liquid solution | Review of Scientific Instruments |
AIP Publishing Skip to Main Content Umbrella Alt Text Umbrella Alt Text Close Publishers AIP …

From uncorking the bottle to the bursting of bubbles in the glass, the science behind the
tasting of champagne and other sparkling wine is both traditional and at the forefront of …

The number of bubbles likely to form in a glass of beer is the result of the fine interplay
between dissolved CO2, tiny particles or glass imperfections acting as bubble nucleation …

125th Anniversary Review: The Nonâ•’Biological Instability of Beer Page 1 488 JOURNAL OF
THE INSTITUTE OF BREWING 125th Anniversary Review: The Non-Biological Instability of …

An anaerobic digester (AD) is the most essential step to generate energy in the form of
biogas from waste. AD foaming is widespread and leads to deterioration of the AD process …

While much of gas-liquid separation is considered a mature technology, key challenges
remain in designing compact systems–particularly for subsea applications–and heavy oil …