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We experimentally and theoretically study the coupling between magnons and microwave photons at zero static magnetic field in a system combined by a planar superconducting cavity and a van der Waals antiferromagnetic insulator CrCl3 crystal. Using high-temperature superconductor DyBaCO, we fabricate a planar superconducting cavity with a high-quality factor. The antiferromagnetic resonance of CrCl3 has a finite resonance frequency within a microwave electronics range at zero static magnetic field, and this frequency is sensitive to the temperature. Tuning the temperature to make the antiferromagnetic resonance mode of CrCl3 approaching the cavity mode, we experimentally achieve the coupling between the magnon in CrCl3 and the microwave photon in cavity. An anticrossing feature of the transmission spectra mapping indicates the coupling of magnons and photons at zero static magnetic field. The cooperativity of the hybrid system is 76, indicating a strong coherent information exchange between photons and magnons in CrCl3. [ABSTRACT FROM AUTHOR]

We experimentally study the fast–slow light induced by multiple-path microwave interference in the yttrium iron garnet (YIG)-microstrip cavity system. The destructive interference between two types of paths, the direct path through the traveling wave and the indirect paths through the magnon and the resonator, leads to a nearly blocking of microwave transmission when the magnon mode resonates at a particular frequency. This phenomenon is accompanied by a dramatic evolution to the phase of microwave transmission, which strongly adjusts the group velocity of light. Tuning the magnon mode crossing the particular frequency by controlling the external magnetic field, the polarity of phase evolution will be reversed, which presents as a switch between phase delay (slow-light) and phase advance (fast-light). And we experimentally achieve the broadband fast–slow light by tuning the external damping of the magnon. Furthermore, we predict the broadband fast–slow light in different physical parameters. Our results demonstrate that the destructive interference in the YIG-microstrip cavity system is a way to manipulate fast–slow light, which has a great significance in quantum information processing and storage. • We demonstrated the switchable fast–slow light by tuning the external magnetic field. • We realized the broadband fast–slow light by manipulating the external damping of magnon. • We predicated the broadband fast–slow light associated with different physical parameters. [ABSTRACT FROM AUTHOR]

We experimentally and theoretically study the coupling between magnons and microwave photons at zero static magnetic field in a system combined by a planar superconducting cavity and a van der Waals antiferromagnetic insulator CrCl3 crystal. Using high-temperature superconductor DyBaCO, we fabricate a planar superconducting cavity with a high-quality factor. The antiferromagnetic resonance of CrCl3 has a finite resonance frequency within a microwave electronics range at zero static magnetic field, and this frequency is sensitive to the temperature. Tuning the temperature to make the antiferromagnetic resonance mode of CrCl3 approaching the cavity mode, we experimentally achieve the coupling between the magnon in CrCl3 and the microwave photon in cavity. An anticrossing feature of the transmission spectra mapping indicates the coupling of magnons and photons at zero static magnetic field. The cooperativity of the hybrid system is 76, indicating a strong coherent information exchange between photons and magnons in CrCl3. [ABSTRACT FROM AUTHOR]

Whey protein is an important protein supplement and its physical properties are being modified to meet various food and other related applications needs. In this study, we investigated changes of the physical and chemical properties of whey protein after treatment with ultrahigh magnetic fields (UMF) (5, 10, 15 and 20 T). We found UMF treatment induced more ordered structures with significant decrease in α-helix content (from 18.73% to 15.77%) and increase in β-sheet content (from 11.70% to 17.49%). UMF treatment caused the C–C bonds to be oxidized to C–O–C(H) and further oxidized to COOH, the N–C O groups to be oxidized to COOH, and the SH groups to be oxidized to SS. When the UMF strength was 10 T, these effects were the most significant. After treatment with UMF at 10 T, highly aggregated polymers were formed, which were 36 times larger in particle size (37.92 μm in diameter) than that of the untreated sample. The crystallinity degree of whey protein was increased to 28.78 ± 0.47. Additionally, the treated polymer exhibited higher anti-oxidation activity, better foaming capacity/stability, enhanced water/oil absorption capacity and higher emulsification capability. Therefore, UMF treatment of whey protein showed great potential in food processing and treatment. • Oxidation including C–C to C–O–C, further to COOH, N–C O to COOH and SH to SS occurred after UMF treatment. • A-helix structure decreased, β-sheet structure increased, and aggregation increased. • The effect was the most significant when UMF strength was 10 T. • Scavenging ability, water/oil absorption, emulsification and foaming capacity significantly enhanced. [ABSTRACT FROM AUTHOR]

In this study, corn starch (40 % moisture content) was placed in an ultra-high magnetic field(UMF)(5–20 T) to investigate the ordering and stabilization process under the magnetic field. With the increase of the intensity of UMF, C-OH and O-C-O were oxidized to O = C-OH and cross-linked to form ester bonds. When the UMF intensity was 15 T, the effect was the most significant with the ordered short-range structures formed; since the O = C-OR enhanced carbon skeleton structure, the crystallinity increased comparatively and amylose content reached the minimum value (15.32 ± 0.04 %). Additionally, UMF has a compressive effect on the void structure of A-type starch, and the average particle size decreased. RVA and DSC demonstrated that the UMF-treated starch had better thermal stability and shear resistance. This study suggested that UMF could serve as a prospective technique for starch product processing. [Display omitted] [ABSTRACT FROM AUTHOR]