Article
Materials Science, Ceramics
Goran R. Strbac, Ana F. Kozmidis Petrovic, Dragana D. Strbac
Summary: This paper points out the incorrect use of the linear least squares regression method in articles about the thermal characteristics of glass. It proposes a more accurate alternative method and analyzes the measurement uncertainty, which can be more than 50% of the parameter value, questioning the conclusions and further analysis.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2022)
Article
Materials Science, Ceramics
A. D. Plekhovich, A. M. Kut'in, E. E. Rostokina, M. E. Komshina, K. V. Balueva, K. F. Ignatova, V. S. Shiryaev
Summary: The study investigated the crystallization behavior and melting of phases in the BaO-B2O3-Bi2O3 glass-forming system using differential scanning calorimetry. By analyzing the crystallization parameters and composition of crushed glass samples, the study identified compositions with high stability against crystallization and recommended time-temperature modes for synthesizing glass-ceramics.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2022)
Article
Thermodynamics
Alexander Klyushnikov, Roza Gulyaeva, Sergey Pikalov
Summary: The cold crystallization kinetics of a glass-crystal composition made from slag of joint smelting of oxidized nickel and sulfide copper ores was studied in an inert atmosphere. XRD and DSC data were used to analyze the crystalline phases released in the glass matrix and determine kinetic parameters.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Chemistry, Physical
Ruslan A. Andrianov, Juern W. P. Schmelzer, Rene Androsch, Timur A. Mukhametzyanov, Christoph Schick
Summary: The specific features of crystal nucleation have a significant impact on the morphology of the crystalline material. Due to their small size and stochastic nature, it is usually difficult to observe the development of nuclei directly. However, an experimental approach using fast scanning calorimetry has been developed to determine the specific features of the cluster size distribution. This approach allows for estimating the time evolution of the largest detectable clusters in the distribution and determining their radial growth rate.
JOURNAL OF CHEMICAL PHYSICS
(2023)
Article
Materials Science, Ceramics
Roman Svoboda, Jan Prikryl, Alexander V. Kolobov, Milos Krbal
Summary: This study investigated the crystallization behavior of Sb2Se3 thin films using the method of direct calorimetric measurement. The results showed that favorable processing conditions could enhance the orientation of the thin films in the [2 2 1] direction. The study also found that thermally induced crystallization can produce oxide-free Sb2Se3 thin films, and accurate kinetic predictions for the crystallization process were made.
CERAMICS INTERNATIONAL
(2022)
Article
Crystallography
Anna Drzewicz, Ewa Juszynska-Galazka, Aleksandra Deptuch, Przemyslaw Kula
Summary: The phase behavior of a newly synthesized compound was studied, revealing that with increasing alkyl chain length, a liquid crystal has more mesophases and transitions into isotropic liquid phase at higher temperatures. All compounds exhibit a chiral smectic phase with antiferroelectric properties, with the temperature range increasing with molecule length.
Article
Materials Science, Ceramics
Ningbo Mu, Daimeng Chen, Bo Li
Summary: The influence of Zn/Ba ratio on crystallization, sintering behavior, and properties of CAS glass-ceramics was investigated. Increasing the Zn/Ba ratio changes the main crystal phase and improves the sintering and crystallization processes. CAS glass-ceramics with a Zn/Ba ratio of 4/6 exhibit superior characteristics, including high flexural strength, thermal stability, and low dielectric loss.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2023)
Article
Materials Science, Ceramics
Wei Yu, Shengshuo Cao, Jing Wang, Zhanmeng Zhang, Jianjun Han, Chao Liu, Jian Ruan
Summary: Cordierite glass-ceramics usually crystallize from the surface, and different nucleating agents can affect the crystallization behavior. The heat treatment process plays a crucial role in determining the final properties of the glass-ceramics.
JOURNAL OF THE EUROPEAN CERAMIC SOCIETY
(2021)
Article
Materials Science, Ceramics
Saeedeh Naghdali, Saeed G. Shabestari, Hassan Saghafian, Parthiban Ramasamy, Florian Spieckermann, Zhuo Chen, Zaoli Zhang, Juergen Eckert
Summary: Through the use of DSC, SEM, TEM, and XRD, we have discovered hierarchical transformations during the crystallization of Mg66Zn29Ca5 metallic glass ribbons. The activation energies for the crystallization process were calculated using different thermodynamic models. Our findings indicate the formation of short-range order patterns in Mg66Zn29Ca5 metallic glass and the impact of heating rate on crystallization and growth process. The phase transformations during annealing were also studied, revealing the formation and consumption of various metastable phases.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2023)
Article
Physics, Applied
Risheng Wang, Feifei Wang, Gongji Yang, Mingxu Wang, Lingti Kong, Jinfu Li
Summary: Nano metallic materials are promising candidates in engineering applications, but their thermal stability is a concern. This study utilized molecular dynamics simulations to investigate the crystal growth process of CuZr nanorods, revealing a significant size effect influenced by temperature. Temperature plays a crucial role in the competition between the thermodynamic and kinetic factors affecting the growth rates of nanorods.
JOURNAL OF APPLIED PHYSICS
(2021)
Article
Materials Science, Multidisciplinary
Huan Zhang, Yaqi Zhang, Pengfei Yu, Li-Min Wang, Gong Li
Summary: This paper comprehensively investigates the microstructure evolutions and crystallization kinetics of Agx-[(Ga2Te3)(34)(SnTe)(66)](100-x) (x = 6, 8 and 10%) telluride glasses under non-isothermal conditions. The XRD, TEM, and SAED techniques were used to analyze the microscopic structure. The crystalline products were identified as the SnTe phase and Ga6SnTe10 phase. The crystallization process consisted of two overlapped peaks, corresponding to the precipitation of SnTe and Ga6SnTe10. The activation energy for crystallization events decreased with increasing Ag content.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2023)
Article
Thermodynamics
Priyanka Vashist, Balbir Singh Patial, Suresh Bhardwaj, S. K. Tripathi, Nagesh Thakur
Summary: In this paper, the amorphous-crystalline transformation in (Se80Te20)(94-x) Ge6Bix (x = 0, 1, 2, 4, 6, 8, 10 and 12 at.%) chalcogenide alloys was studied using non-isothermal differential scanning calorimetry (DSC). The samples with x = 1 at.% and x = 6 at.% were identified as critical configurations where the system becomes a chemically ordered alloy. The activation energy of glass transition (Eg) was deduced using Kissinger and Moynihan approaches. Various kinetic parameters, such as activation energy and frequency factor, were determined for the crystallization process.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Materials Science, Multidisciplinary
Lorena R. Rodrigues, Alexander S. Abyzov, Vladimir M. Fokin, Juern W. P. Schmelzer, Edgar D. Zanotto
Summary: This study extends a new approach for analyzing nucleation kinetics below Tg, showing a significant impact of temperature on nucleation relaxation time and proposing an interpretation within the CNT framework. The results indicate that for certain glasses, the relaxation process cannot be completed in the low-temperature range, preventing the ultimate steady-state nucleation regime from being reached.
Article
Materials Science, Ceramics
Khalissa Ariane, Aitana Tamayo, Abdellah Chorfa, Fausto Rubio, Juan Rubio
Summary: The crystallization behaviors, mechanical and optical properties of fluormica glass-ceramic system without and with P2O5 as nucleating agent are studied. The addition of P2O5 changes the crystallization mechanism and morphology of the glass-ceramic, resulting in the formation of flower-like crystals. The transmittance of the glass-ceramic is still about 85% with the incorporation of P2O5.
CERAMICS INTERNATIONAL
(2023)
Article
Crystallography
Aleksandra Deptuch, Malgorzata Jasiurkowska-Delaporte, Ewa Juszynska-Galazka, Anna Drzewicz, Magdalena Urbanska
Summary: The vitrification and cold crystallization of the antiferroelectric hexatic smectic X-A* phase for (S)-4 '-(1-methylheptylcarbonyl)biphenyl-4-yl 4-[5-(2,2,3,3,4,4,4-heptafluorobutoxy) heptyl-1-oxy]benzoate are investigated. It is found that the kinetics of both isothermal cold crystallization and melt crystallization are mainly controlled by diffusion, with an activation energy of 114 kJ/mol. A weak relaxation process is observed in the crystal phase, implying the presence of a conformationally disordered crystal phase. The fragility parameter of the glass former is estimated to be 94.5, indicating a relatively high fragility.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
