Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Mingao Li"'
Publikováno v:
Journal of Materials Research and Technology, Vol 27, Iss , Pp 5204-5218 (2023)
To investigate effects of carbon addition on microstructural characteristics of rapidly solidified TiAl alloys, Ti–43Al–6Nb-xC (x = 0,0.5,1.0 at.%) powders are produced by plasma rotating electrode process (PREP). Due to the greater viscosity of
Externí odkaz:
https://doaj.org/article/b099eb3a083b4285b0a908a3985ba005
Autor:
Shouzuo Zhang, Li Hu, Yutao Ruan, Tao Zhou, Qiang Chen, Yang Zhong, Laixin Shi, Mingao Li, Mingbo Yang, Shuyong Jiang
Publikováno v:
Journal of Magnesium and Alloys, Vol 11, Iss 7, Pp 2600-2609 (2023)
Cryogenic rolling experiments have been conducted on the AZ31 magnesium (Mg) alloy sheet with bimodal non-basal texture, which is fabricated via the newly developed equal channel angular rolling and continuous bending process with subsequent annealin
Externí odkaz:
https://doaj.org/article/1f40dd44630a4d71bb7990887e9fdff9
Publikováno v:
Journal of Magnesium and Alloys, Vol 11, Iss 3, Pp 1016-1028 (2023)
Isothermal hot compression experiments were conducted on homogenized Mg-8.5Gd-4.5Y-0.8Zn-0.4Zr alloy to investigate hot deformation behavior at the temperature range of 673–773 K and the strain rate range of 0.001–1 s−1 by using a Gleeble-1500D
Externí odkaz:
https://doaj.org/article/43280e74ebb0471bbd7f19a34a1ccdbd
Publikováno v:
Journal of Magnesium and Alloys, Vol 10, Iss 7, Pp 1994-2008 (2022)
The relationship between activities of involved deformation mechanisms and the evolution of microstructure and texture during uniaxial tension of AZ31 magnesium alloy with a rare non-basal texture has been thoroughly investigated in the present study
Externí odkaz:
https://doaj.org/article/b9ffd6cb2fd140c19d7583d9c7b57fe3
Autor:
Hongli Bao, Jinsen Zhang, Mingao Li, Yi Chen, Chunyan Mao, Jing Yang, Yuanpei Gao, Shanggui Deng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionThe production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temper
Externí odkaz:
https://doaj.org/article/d724972704f04edf868b9ee1d9ee9348
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) su
Externí odkaz:
https://doaj.org/article/1c5e6397c1f044f5898137f5f6aff2ff
Publikováno v:
Foods, Vol 11, Iss 2, p 173 (2022)
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, o
Externí odkaz:
https://doaj.org/article/f89adf0dc00647eca22b0690be562b86
Publikováno v:
Metals, Vol 11, Iss 3, p 480 (2021)
The plasticity of Mg–6Zn–5Ca–3Ce alloy fabricated by rapid solidification (RS) at room temperature is poor due to its hexagonal-close-packed (HCP) structure. Therefore, hot deformation of RS Mg–6Zn–5Ca–3Ce alloy at elevated temperature wo
Externí odkaz:
https://doaj.org/article/5a0d5b546f1f42a19168b3200aaac1d1
Publikováno v:
Journal of Texture Studies; Apr2024, Vol. 55 Issue 2, p1-11, 11p
Publikováno v:
Polymer International. 72:586-596
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69a1723c207eac5a583e3f24d11e0e15
https://doi.org/10.1002/pi.6511
https://doi.org/10.1002/pi.6511