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Determination of Water Reduction Rates and Activation Energies in Water-in-Salt Electrolytes

Autor: L. Droguet, M. Courty, O. Fontaine, J.M. Tarascon, A. Grimaud

Publikováno v: Journal of The Electrochemical Society. 169:070510

The introduction of aqueous superconcentrated electrolyte, namely Water-in-salt electrolytes (WiSE), reinvigorated the field of aqueous electrolyte for Li-ion batteries (LIB). The electrochemical stability window of water-based electrolyte was shown

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f05384dd6778f2bebd7e69c16dec7a24
https://doi.org/10.1149/1945-7111/ac7e72

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Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Autor: V. Baeten, S. Rigaud, Serge Pilard, Serge Bresson, Vincent Faivre, A. Lecuelle, M. El Hadri, F. Bougrioua, M. Courty

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 363, pp.130319. ⟨10.1016/j.foodchem.2021.130319⟩

A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are direct

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebf08df4897cd9d0da94b78f43ff48ab
https://doi.org/10.1016/j.foodchem.2021.130319

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Akademický článek

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Structural investigation, dielectric, ferroelectric, and elecrocaloric properties of lead-free Ba(1−x)CaxTi(1−x)(Li1/3Nb2/3)xO3−δ (x = 0.02 and x = 0.07) ceramics

Autor: M. El Marssi, B. Asbani, Chokri Boudaya, M. Courty, Abdelilah Lahmar, J. Belhadi, Hamadi Khemakhem, F. Lawar, H. Kaddoussi, Bouchaib Manoun

Publikováno v: Journal of Materials Science: Materials in Electronics
Journal of Materials Science: Materials in Electronics, Springer Verlag, 2018, 29 (21), pp.18640-18649

The ferroelectric lead-free Ba(1−x)CaxTi(1−x)(Li1/3Nb2/3)xO3−δ with x = 0.02 and x = 0.07 (BCLNTO2 and BCLNTO7) ceramics were elaborated by a conventional sintering process. The effects of Ca and (Li, Nb) contents in the BTO matrix on the stru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f55ea88029e8eed07be740f2d91bdeb1
https://hal.archives-ouvertes.fr/hal-01972216

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Room temperature electro-caloric effect in lead-free Ba(Zr0.1Ti0.9)1−Sn O3 (x=0, x=0.075) ceramics

Autor: Yaovi Gagou, J.-L. Dellis, Abdelilah Lahmar, M. El Marssi, H. Kaddoussi, B. Allouche, M. Courty, J. Belhadi, Hamadi Khemakhem

Publikováno v: Solid State Communications. 201:64-67

Electrocaloric effect of lead-free Ba(Zr 0.1 Ti 0.9 ) 1− x Sn x O 3 ( x =0 and x =0.075) ceramics is investigated. In the composition x =0, the electrocaloric strength ( ξ ) was about 0.23 K mm/kV at Curie temperature. The incorporation of a small

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2f6b4770b7f0ae53b3f0e9460e0b7df
https://doi.org/10.1016/j.ssc.2014.10.003

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Akademický článek

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Temperature dependent Raman and X-ray diffraction studies of anhydrous milk fat

Autor: M. Courty, F. Bougrioua, A. Lambert, Vincent Faivre, Ouissam Abbas, Serge Bresson, M. El Marssi

Publikováno v: Food chemistry. 267

Raman spectroscopy was used to characterize the polymorphs and liquid state of anhydrous milk fat, with emphasis placed on the thermal evolution of the ester carbonyl stretching modes (1800–1700 cm −1 ) and the comparative study of the Raman-acti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172ebe4f8563ae1c31d7d9a20f913c24
https://pubmed.ncbi.nlm.nih.gov/29934155

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