研究人员用一层分子的不可溶解的外衣稳定了这些气泡。这些分子由葡萄糖汁、硬脂酸钠和水构成。
The researchers stabilised the bubbles with an insoluble coat of molecules formed from glucose syrup, sodium stearate and water.
用这样的方法来煮咖啡，不仅能让咖啡释放出咖啡香中的可溶解物质，而且能分解其他不可溶物质，这些物质能增强咖啡的品质和香味。
With espresso, the ground coffee releases not only the soluble substances that provide flavor, but also the insoluble ones that increase its body and aroma.
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