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The non-toxic copper oxide superconductor, (Cu,C)Ba2Ca3Cu4O11+δ or (Cu,C)-1234, exhibits the highest irreversibility magnetic field among superconducting materials in the liquid nitrogen temperature range and can achieve a superconducting transition temperature of 117 K, providing a new sample system for physical studies of copper oxide high-temperature superconductors. This article examines the underlying mechanisms that contribute to the high critical transition temperature, high critical current density, and notable irreversibility field properties observed in superconductors based on (Cu,C)-1234 copper. It also investigates the recent advancements made in the methods employed for the fabrication of bulks and thin films of this superconductor. Additionally, a comparison is made between the performance parameters of (Cu,C)-1234 superconductors and other superconducting materials that possess critical temperatures surpassing 100 K. This comparison highlights the distinctive characteristics and advantages of (Cu,C)-1234. Finally, we present potential future applications in the fields of energy transmission, magnetic levitation, and scientific research. [ABSTRACT FROM AUTHOR]

Whipped cream is popular among consumers due to its smooth texture and delectable taste. In recent years, it has also attracted increasing attention from producers and researchers and has been widely developed in the food industry. However, whipped cream systems are complex and unstable, and additives are applied to the system to obtain a more stable and excellent whipped cream product. Additionally, the high-fat content in whipped cream has a potential health risk to consumers, so the concept of low-fat whipped cream has been gradually developed as a strategy. However, the sensory and whipping properties of low-fat whipped cream need to be improved. This paper systematically discusses the effects of five types of additives (hydrocolloids, proteins, emulsifiers, carbohydrates, and lipid compounds) applied to improve the whipping, rheological, electrostatic, sensory, and nutritional properties of whipped cream. There are limited studies about nutritional properties, which should be the focus of future work, and the strategy of functional whipped cream is also a new direction. Further, this paper provides information on standards and regulations for additives, aiming to avoid the risks associated with the inappropriate application of additives by researchers and traders. The ultimate objective is to provide a healthy whipped cream with exceptional sensory properties and heightened nutritional value.Graphical Abstract: Whipped cream is popular among consumers due to its smooth texture and delectable taste. In recent years, it has also attracted increasing attention from producers and researchers and has been widely developed in the food industry. However, whipped cream systems are complex and unstable, and additives are applied to the system to obtain a more stable and excellent whipped cream product. Additionally, the high-fat content in whipped cream has a potential health risk to consumers, so the concept of low-fat whipped cream has been gradually developed as a strategy. However, the sensory and whipping properties of low-fat whipped cream need to be improved. This paper systematically discusses the effects of five types of additives (hydrocolloids, proteins, emulsifiers, carbohydrates, and lipid compounds) applied to improve the whipping, rheological, electrostatic, sensory, and nutritional properties of whipped cream. There are limited studies about nutritional properties, which should be the focus of future work, and the strategy of functional whipped cream is also a new direction. Further, this paper provides information on standards and regulations for additives, aiming to avoid the risks associated with the inappropriate application of additives by researchers and traders. The ultimate objective is to provide a healthy whipped cream with exceptional sensory properties and heightened nutritional value. [ABSTRACT FROM AUTHOR]