Enhanced strength of AlCoCrCu0.5FeNi high entropy alloy thin films reinforced by multi-phase hardening and nanotwins

- Zheng, Zhong, Zhao, Hong, Akhavan, Behnam, Sun, Lixian, Liu, Hongwei, Tsoutas, Kostadinos, Liu, Yanping, Bilek, Marcela M., Liu, Zongwen

Anisotropic behaviours of LPBF Hastelloy X under slow strain rate tensile testing at elevated temperature

- Yu, Cheng-Han, Peng, Ru Lin, Lee, Tung Lik, Luzin, Vladimir, Lundgren, Jan-Erik, Moverare, Johan

Automated optical image analysis of iron ore sinter

- Donskoi, Eugene, Hapugoda, Sarah, Manuel, James Robert, Poliakov, Andrei, Peterson, Michael John, Mali, Heinrich, Bückner, Birgit, Honeyands, Tom, Pownceby, Mark Ian

Deformation of polycrystalline D2O ice: its sensitivity to temperature and strain-rate as an analogue for terrestrial ice

- Wilson, Christopher J. L., Peternell, Mark, Hunter, Nicholas J. R., Luzin, Vladimir

Novel optical image analysis coke characterisation and its application to study of the relationships between coke structure, coke strength and parent coal composition

- Donskoi, Eugene, Poliakov, Andrei, Mahoney, Merrick R., Scholes, Oliver

Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream

- Alfaifi, Mosa S., Stathopoulos, Costas E.

Effect of maca (Lepidium meyenii ) on some physical characteristics of cereal and root starches

- Omran, S. S., Ashton, J., Stathopoulos, C. E.

Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand

- Chockchaisawasdee, Suwimol, Mounsey, John S., Stathopoulos, Costas E.

Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage

- Alfaifi, Mosa S., Stathopoulos, Costas E.

Fundamental factors influencing coke strength

- Curran, Joel

Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting

- Coogan, R. C., Wills, R. B. H.

The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten

- Stathopoulos, Costas E., O'Kennedy, B. T.

Cue gradient and cue density interact in the detection and recognition of objects defined by motion, contrast, or texture

- Bull, Neva J., Hunter, Mick, Finlay, David C.