Enhancement of ΔCv/Tc over BCS Value

The ratio C_v/T_c for the specific heat jump (C_v) at the superconducting transition temperature (T_c) has been calculated for the correlated electron systems within the van Hove scenario for the normal state electronic density of states. The effect of electron correlations has been taken into account using Gutzwiller variational method. It is found that the interplay between electron–electron interaction and electron–phonon interaction plays an important role in enhancing the ratio C_v/T_c. Our findings should be relevant to a number of superconducting compounds of recent interest.     

Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat).     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

Effect of Compaction Pressure on Mechanical Properties of Powder Steel 0.06% C – 22% Cr – 13% Ni – 5% Mn – 2% Mo Obtained by Mechanical Alloying Followed by Annealing

Metal Science and Heat Treatment - The mechanical properties of a powder steel containing 0.06% C, 22% Cr, 13% Ni, 5% Mn and 2% Mo (UNS S20910) and manufactured by mechanical alloying with...     

Characterization of reinforced syntactic foams using ultrasonic imaging technique

Non-destructive evaluation of defects like voids in syntactic foam reinforced with epoxy compatible chopped strand glass fibres, employing ultrasonic C-scan immersion through transmission method, was under-taken. The results showed that in four of the five similarly processed foam samples, the voids were uniformly spread while in the fifth, which was processed by a different route, a large spread of low dense area was noticed emphasizing the influence that processing technique has on the amount of voids present in the composites.