Structure and substructure of martensite in a Ti36.5Ni48.5Hf15 high temperature shape memory alloy
X. D. Han(Chinese Academy of Sciences), Dezheng Yang(Dalian University of Technology), Ruican Wang(Nankai University), Z. Zhang(Chinese Academy of Sciences), W.H. Zou(Chinese Academy of Sciences)
Cited by 83
Related Papers
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
|Comprehensive Reviews in Food Science and Food Safety|2021|198
The Yellow Sea Cold Bottom Water--an oversummering site for Calanus sinicus (Copepoda, Crustacea)
|Journal of Plankton Research|2003|138
Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
|Food Hydrocolloids|2021|103
Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic
|LWT|2015|82
Sampling procedure for the measurement of dissolved hydrogen and volatile fatty acids in the rumen of dairy cows1
|Journal of Animal Science|2016|70