Showing 321 - 340 results of 3,089 for search '(microstructures OR (microstructural OR microstructure)) (evolution OR evaluation )', query time: 0.22s Refine Results
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    Microstructural evolution and hydraulic response of shale self-propped fracture using X-ray computed tomography and digital volume correlation by Ting Huang, Cheng Zhai, Ting Liu, Yong Sun, Hexiang Xu, Yu Wang, Jing Huang

    Published 2025-03-01
    “…This study employs X-ray computed tomography (CT) and digital volume correlation (DVC) to investigate the microstructural evolution and hydromechanical responses of shale self-propped fracture under varying confining pressures, highlighting the critical role of shale particles in maintaining fracture conductivity. …”
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    Microstructural evolution and mechanical performance of friction stir spot welded ultrafine carbide-free bainitic steel: Role of dwell time by Maryam Kabirmohammadi, Sasan Yazdani, Tohid Saeid, Majid Pouranvari

    Published 2024-11-01
    “…This study focuses on unraveling the role of dwell time on microstructural evolution, mechanical performance, and failure characteristics of friction stir spot welded ultrafine carbide-free bainitic steel. …”
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    Toward sustainable self-compacting concrete: Rheological, mechanical, durability, and microstructural evaluation of biomaterial-based cement substituents by Ujwal M S, Shiva Kumar G, Pramod S H, Sridhar H N, Poornachandra Pandit

    Published 2025-09-01
    “…A comprehensive experimental program was conducted to evaluate the rheological, mechanical, durability, and microstructural properties of SCC mixtures with varying dosages of ESP (4–16 %) and FSP (1–4 %). …”
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    Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese by Diofanor Acevedo-Correa, Jhon Rodriguez-Meza, Carmen Molinares-Brito, Piedad Montero-Castillo, Hader Alcázar-Orozco

    Published 2025-06-01
    “…Different concentrations (0, 2, 4, and 8 %) of sesame protein isolate (SPI) were used to study its effect on the bromatological, textural, microstructural, and sensory characteristics of the fresh cheese; physicochemical parameters such as pH, acidity and water activity (Aw) were also evaluated. …”
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    Corrosion evaluation and microstructural characteristics of 70/30 copper-nickel alloy fabricated by laser powder bed fusion by Mahdi Nadimi, Jie Song, Lin Cheng, Yao Fu

    Published 2025-03-01
    “…Optical microscopy and EBSD techniques were employed for microstructure evaluation. The results revealed that the examined LPBF samples had surface porosities below 1 %, indicating superior density and minimal voids, with larger grain sizes displaying elongated grain. …”
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    Research Progress on the Microstructure and Service Performance of High-Entropy Alloy Coatings by WANG Zhen, SHANG Xiaojuan, JIA Yiwang, NIE Huawei, WANG Yuxi, WANG Wei, REN Zhipeng, LI Yong, FANG Kaitao

    Published 2025-07-01
    “…Meanwhile, the application value of numerical simulations in coating preparation, microstructural evolution, and performance characterization was further elaborated, and perspectives were provided on future research directions and engineering applications of high-entropy alloy coatings. …”
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    Microstructure development during thermomechanical treatment of Al-Mg-Si alloy by Martinova Z., Zlateva G.

    Published 2002-01-01
    “…The effect of natural aging and 95% cold deformation on the microstructure evolution and aging characteristics in commercial Al - 1 mass % Mg2Si alloy subjected to thermomechanical treatment (TMT) was examined. …”
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    Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses by FNU Akshit, Vaishali Poswal, Rakesh Kaushik, Gaurav Kr Deshwal, Thom Huppertz

    Published 2025-03-01
    “…This review addresses the role of starch addition on PC, focusing on starch interactions with milk proteins and understanding its influence on the rheological properties, microstructure, and overall quality of PC. Our key findings indicate that starch serves as a cost-effective ingredient that can replace or supplement dairy components, improving texture and water-binding capacity while reducing formulation costs. …”
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