39 citations · 60 across the 2 of their papers we have counts for
2 papers
physics.chem-ph2011★ 21 cited
Foaming in stout beers
W. T. Lee, M. G. Devereux
We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The p…
cond-mat.stat-mech2011★ 39 cited
Bubble nucleation in stout beers
W. T. Lee, J. S. McKechnie, M. G. Devereux
Bubble nucleation in weakly supersaturated solutions of carbon dioxide - such as champagne, sparkling wines and carbonated beers - is well understood. Bubbles grow and detach from…