The research work aims to provide an inside into fundamental properties of bulk nanobubbles
(NBs) generated from food-grade carbon dioxide (CO2) gas in different liquid food. Conditions and
parameters of membrane-based generators to produce the gas nanoscopic bubbles are studied.
Impacts of addition of electrolytes and surfactants on formation, features and stability of the CO2
NBs are also evaluated. Additionally, effects of CO2 NBs incorporated on physicochemical
characteristics of the bulk liquid dispersing them are monitored during the storage time. The
research outcomes are expected to supply more experimental details and new comprehension
about advantages of using gas NBs, as promising means, to control and enhance food qualities,
processability, as well as manufacturing efficiency.

Project members

Khanh Kim Thi Phan

PHD candidate
School of Agriculture and Food Science