Structural Behavior of Ultra-High-Performance Concrete Beams Under Flexural and Shear Action: A Review

Autor: Adil Jabbar, Mohammed Hamood, Dhiyaa Mohammed

Publikováno v: Engineering and Technology Journal, Vol 40, Iss 5, Pp 743-758 (2022)

Ultra-high performance concrete (UHPC) has a higher tensile strength than conventional concrete by about 6-times, besides a compressive strength greater than 150 MPa. It also exhibits linear and non-linear behavior on loading because of strain harden

Externí odkaz: https://doaj.org/article/3c13f2c2c4774c8a92aad8a349c80536

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Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature

Autor: Xiao Sun, Aline Giampietro-Ganeco, Ashleigh Mueller, Clay J. Maynard, Juan P. Caldas-Cueva, Casey M. Owens

Publikováno v: Poultry Science, Vol 100, Iss 8, Pp 101212- (2021)

ABSTRACT: This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw

Externí odkaz: https://doaj.org/article/d5a9c03235534aeeb8a25daa58868ae7

Визначення втомної поведінки композитної однострунної конструкції на основі квазістатичного методу

Autor: Ali Talib Shomran, Batool Mardan Faisal, Emad Kamil Hussein, Thiago Santos, Kies Fatima

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 7 (122) (2023): Applied mechanics; 15-23
Eastern-European Journal of Enterprise Technologies; Том 2 № 7 (122) (2023): Прикладна механіка; 15-23

In this investigation, the Mechanical Behavior of the composite Single-Stringer structure was subjected to numerical analysis in order to better understand its properties. As the primary material for the modeling process, the carbon-epoxy IM7/8552 wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c8451099657b73a7c814516bbfd7e74
https://zenodo.org/record/7915643

Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute

Autor: Ozcan I., Ozyigit E., Erkoc S., Tavman S., Kumcuoglu S.

Publikováno v: Journal of Food Engineering. 344:111388

This paper aimed to examine the effect of using aquafaba in different ratios (25%, 50%, 75%, 100%) as an egg yolk substitute on the physical, structural, and rheological properties of mayonnaise. Large amplitude oscillatory shear analysis (LAOS) para

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::039a7a8015f82b7a24e19bf0cb09eb35
https://doi.org/10.1016/j.jfoodeng.2022.111388