Search

Summary: The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back‐fat (25%, 50%, 75% and 100%) in reduced‐fat pork batter. The flaxseed oil double emulsion (pH 6.0) was made of 20 mL 0.5% tea polyphenol solution (w/w), 20 mL flaxseed oil, 60 mL 4% whey protein (w/w) and 400 mL 2% Arabic gum solution. The result showed that the TBARS, L*, and a* values of pork batter significantly decreased (P < 0.05) when the flaxseed oil double emulsion replacing the pork back‐fat was ≤50%. Meanwhile, the pH, emulsification stability, hardness, springiness, gumminess, chewiness, cooking yield and G′ at 80 °C significantly increased (P < 0.05). In addition, the mobility of water in cooked batter first decreased and then increased (P < 0.05) with increasing flaxseed oil double emulsion. In addition, the microstructure of cooked pork batter with 50% flaxseed oil double emulsion has a continuous, tighter and regular structure, with the pores being smaller and more uniform. Overall, the replacement of pork back‐fat with flaxseed oil double emulsion at 50% reduced‐fat content could improve the quality of pork batter. [ABSTRACT FROM AUTHOR]

The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa‐modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa‐modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water‐holding capacity, gel structure, and gel properties among the samples. Overall, the use of high‐pressure‐modified soy 11S globulin improved the gel properties and water‐holding capacity of pork batter, especially under 400 MPa. [ABSTRACT FROM AUTHOR]

Compact components are prone to failure at brazed joints. A comprehensive understanding of the effect of brazing temperature on the metallurgical reactions and microstructure evolution of 316L/BNi-2 brazed joints will provide support for optimization of the brazing process and improving joints strength. In this paper, the brazing process was carried out at 966°C 991°C, 1033°C, 1065°C, 1100°C, 1137°C and 1170°C in a vaccum furnace. The morphology and crystal structure of different zones of the brazed joints including athermal solidification zone (ASZ), isothermal solidification zone, and diffusion-affected zone (DAZ) were investigated. Results show that the DAZ begins to form, and the Ni3B, Ni3Si, CrB, and γ-Ni in the ASZ gradually coarsen below 1033°C. When the temperature reaches 1065°C, the filler alloy completely liquidizes. The boron in the filler alloy diffuses into the base metal, resulting in isothermal solidification. The residual liquid phase generates binary and ternary eutectic reactions. According to TEM patterns analysis in the DAZ, borides, and carbon-boride are mainly distributed on grain boundaries and within grains, respectively. In addition, M5B3 boride in the DAZ gradually transforms into M2B boride due to its better thermodynamic stability. Above 1170°C, the borides in the DAZ partly dissolve, and meanwhile, the matrix transforms from martensite to austenite, forming the alternating distribution of austenite and boride. During the heating process, with increasing brazing temperature, the hardness and elastic modulus of brazed joint microregions gradually decrease. [ABSTRACT FROM AUTHOR]

Abstract: Anisotropic microstructures are widely used by being cleverly designed to achieve important functions. Mammals' respiratory tract is filled with dense cilia that rhythmically swing back and forth in a unidirectional wave to propel mucus and harmful substances out of the lung through larynx. Inspired by the ciliary structure and motion mechanism of the respiratory tract systems, a viscoelastic microsphere transporting strategy based on integration of airway cilium‐like structure and magnetically responsive flexible conical arrays is demonstrated. Under external magnetic fields, the viscoelastic microspheres can be directionally and continuously transported alongside the swing of the cilia‐like arrays that contain magnetic particles. This work provides a promising route for the design of advanced medical applications in directional transport of microspheres, drug delivery systems, ciliary dyskinesia treating, and self‐cleaning without liquid. [ABSTRACT FROM AUTHOR]

• Mg-8Gd-4Y-1Zn-0.5Al alloy rolled at 793 K exhibits good surface quality. • β' phase precipitates from matrix in the rolled sheet after aging treatment. • Morphology of 18R-LPSO affects the anisotropy of mechanical properties of alloy. The Mg-8Gd-4Y-1Zn-0.5Al (wt%) alloy prepared by metal type casting were homogenized, rolled or extruded-rolled to obtain sheets, and followed by aging treatment. The microstructures were analyzed by OM, SEM, TEM, EBSD and XRD, the hardness and tensile mechanical properties were tested. The results show that the optimal process is rolling at 793 K with the deformation of 70% for the homogenized sheet. The microstructure of the sheet is composed of fully dynamic recrystallized grains with a strong basal texture, and the aggregated 18R-LPSO structures randomly distribute in the matrix. After peak aging treatment, the yield strength (YS), ultimate tensile strength (UTS) and elongation to failure (EL) of the sheet are 343 MPa, 380 MPa and 7.5%, respectively. After the extruded sheets were rolled at 793 K with 50% deformation, the grains grew up. The texture changes from a silk type to the strong basal type. The 18R-LPSO structures reduce the torsion phenomena, but get together. After peak aging treatment, the YS, UTS and EL reach 391 MPa, 462 MPa and 5.5%, respectively. The 18R-LPSO structures with streamlined distribution along rolling direction increase the anisotropy of mechanical properties of the extruded-rolled sheet. [ABSTRACT FROM AUTHOR]

The hydrophobicity of vertically aligned multiwalled carbon nanotubes (MWCNTs) was improved through the creation of a parallel array of microwalls via a laser pruning technique. Changes to the hydrophobic nature of the patterned MWCNTs due to artificially induced roughness through variations in both the widths of the walls and the distance between adjacent walls, channel width, were investigated. The sample became more hydrophobic whenever water droplets landed on one microwall 7 or 13 μm in width. However, when a droplet bridged two microwalls, the surface became less hydrophobic. The optimal superhydrophobic MWCNT surface corresponded to a parallel array of microwalls with a width of 13 μm and a channel width of ∼50 μm. Such findings could possibly serve as value-add for further developments in the creation of water-repelling CNT surfaces via micropatterning. [ABSTRACT FROM AUTHOR]

To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L ⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties. [Display omitted] • Adding sodium bicarbonate increased cooking yield, texture properties of myofibrillar protein. • Decreased L ⁎, a⁎, b⁎, and white values with increasing ultrasound duration. • G' increased and a more compact gel structure formed treated with ultrasonic-assisted sodium bicarbonate. • Utrasonic-assisted sodium bicarbonate enhanced the tightness and water retention. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound-assisted NaHCO 3 increased pH, SSP, cooking yield of reduced-salt batter. • Ultrasound-assisted NaHCO 3 improved the texture and microstructure of batters. • The mobility of water was reduced after treated with ultrasound-assisted NaHCO 3. • Ultrasound-assisted NaHCO 3 enabled reduced-salt batters to have good gel properties. To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T 21 and T 22 were shorter, and the peak ratio of P 21 was increased and P 22 was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield. [ABSTRACT FROM AUTHOR]

This study presents a systematic investigation of the corrosion behavior and corrosion mechanism of a novel ultralow-carbon Cr–Mo alloyed ferrite/bainite duplex steel rebar. Electrochemical tests revealed the studied steel rebar to have satisfactory corrosion resistance in an NaCl medium, similar to 430 stainless steel and better than 403 stainless steel. The formation of a Cr-dominated bilayer-structured oxidation passive film endows the steel with excellent passivity. During long-term exposure, the Cr–Mo alloyed steel presented no tendency of pitting corrosion. Meanwhile, the formation of a Cr–Mo enriched rust layer inhibited penetration of the corrosive medium, efficiently delaying corrosion propagation in the steel matrix. Given its excellent anticorrosion performance, this novel alloyed steel rebar has great application potential in marine concrete structures. Electron probe microanalyzer, transmission electron microscope, and electron backscattered diffraction analysis of the rebar matrix revealed the bainite phase to have lower Cr–Mo content but more crystal defects than the ferrite phase, leading to the lower potential and higher corrosion tendency of the bainite phase. Microgalvanic corrosion between the bainite phase (anode) and ferrite phase (cathode) caused prior breakdown of the passive film on the bainite phase, stimulating corrosion initiation of this Cr–Mo alloyed duplex steel. Image 1 • A Cr–Mo duplex steel has good corrosion resistance due to Cr-dominated passive film. • SKPFM validates the potential difference between noble ferrite and less-noble bainite. • Less Cr/Mo content and more crystal defects of bainite result its lower micro potential. • Micro-galvanic cell leads to the preferential corrosion initiation in the bainite phase. [ABSTRACT FROM AUTHOR]