A novel route of synthesising Fe–W–B alloy powders and characterisation thereof

Li, Cheng; Yang, Guoping; Liu, Ying; Qiu, Yuchong; Li, Jun

doi:10.1080/00325899.2016.1266812

Cited by 7 publications

(3 citation statements)

References 13 publications

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“…Smith, et al [80] patented a functional food paste, which can be used as a nougat-like filling for bars, cookies, and cupcakes, as well as a savoury filling for baked products (e.g., crackers, pretzels, or bread). Protein-rich, multi-element powders containing, among others, cereals were invented by Hongtao [81], Li [82], and Lei et al [83], whereas quinoa powder invented by Tao and Ting [84] is suitable for meal replacement. Other authors have developed recipes for nutritional compositions administered in various forms containing at least one dairy protein and at least one vegetable protein [85], including branched chain fatty acids, probiotics, nucleotides and amino acids [86], as well as plant-based protein mixtures [87].…”

Section: The Characteristics Of Patent Activitymentioning

confidence: 99%

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Kostrakiewicz-Gierałt

2023

Sports

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The third-largest land plant family, Fabaceae (Papilionaceae), includes trees, shrubs, and perennial or annual herbaceous plants containing both numerous beneficial constituents (e.g., proteins, carbohydrates, dietary fibre) and antinutrients (e.g., saponins, tannins, phytic acid, gossypol, lectins). The consumption of leguminous plants allows sports people to complete their requirements for nourishment but, on the other hand, it contributes to digestive system ailments. Therefore, the aim of the presented study was to review the experimental articles and patents referring to the application of common (kidney) bean (Phaseolus vulgaris L.)-based nutritional products for athletes. The survey of the literature was carried out according to PRISMA statements by browsing Scopus, PubMed and ISI Web of Science databases, as well as Google Scholar, Google Patents and Espacenet Patent Search engines using factorial combinations of the following keywords: (‘common bean’ or ‘kidney bean’ or ‘Phaseolus vulgaris’) and (‘athlete’ or ‘sport’) and (‘food’ or ‘nutrition’ or ‘diet’). Altogether, 84 patents issued in the years 1995–2023 were noted. The majority of patents were developed by research teams consisting of at least four authors representing scientists affiliated in the United States of America and China. The patents refer to the production of food ingredients, nutritional products, and compositions: (i) for relieving fatigue, enhancing endurance, and increasing muscle mass and strength, (ii) for maintaining physical and mental health, and (iii) for controlling body weight. Moreover, the analysis of 19 original articles indicated the substantial acceptability of meals containing the common bean. To summarize, the performed investigations demonstrate the considerable use of Phaseolus vulgaris in sport nutrition and the growing acceptance of this trend.

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Section: The Characteristics Of Patent Activitymentioning

confidence: 99%

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Kostrakiewicz-Gierałt

2023

Sports

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“…Fe-W-B system materials have many special physical and chemical properties, which can be used in many promising potential applications, such as nuclear shielding, microwires, corrosion-resistant coating and wear resistant materials [1,2].…”

Section: Introductionmentioning

confidence: 99%

Crystallization of Fe-W-B Amorphous Powder Prepared by Gas Atomization

Ma¹,

Zheng²,

Wang³

et al. 2022

Metals

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In this work, the effects of master alloy composition and annealing temperature on the amorphization and crystallization behavior of Fe-W-B powders prepared by gas atomization using compacts of Fe, W and B powder mixture were systematically studied. The results show that only the master alloy with high content of W (19.9 at.%) and B (13.6 at.%) of the six alloys studied yielded amorphous Fe-W-B powders. The alloying elements W and B are believed to have a glass-forming ability (GFA)-enhancing effect, which together with the high cooling rate of gas atomization leads to the formation of amorphization. The difference in the average particle size of 3–10 μm for the six atomized powders indicates that the master alloys with different W and B contents have different superheat and melt viscosity at the same atomization temperature. The Fe-W-B amorphous powder is structurally stable within 600 °C and crystallizes from the edge of the particles when the temperature increases to 700 °C, and its crystalline precipitates include α-Fe, FeWB and Fe7W6. The nuclear shielding tests and Monte Carlo N Particle Transport Code (MCNP) calculated results revealed that the Fe-W-B amorphous powder has a much better shielding performance for γ-rays and neutrons than that of iron. This work provides an efficient strategy for fabricating Fe-W-B amorphous powder with promising nuclear shielding potential and sheds light on the crystallization behaviors of this alloy.

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“…In recent years, many researchers studied the effects of the addition of Gd element in the sintering Nd-Fe-B compounds. F. Li [13] studied the effects of Gd addition on the microstructure and magnetic properties of sintered Nd-Fe-B magnets. X.F.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Substitution of Nd by Gd on the Magnetic Properties of Melt-Spun Nd-Fe-B

Cheng

et al. 2017

AMR

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In this work, the effects of substitution of Nd by Gd on the magnetic properties of Nd-Fe-B magnets were investigated. The results demonstrate that the size of grain decreases with the addition of Gd element. The Curie temperatures (Tc) are found to improve with the increase in Gd content, which means that the thermal stability of the magnets is enhanced. The coercivity and saturation magnetization decrease with the increase in Gd content due to the low magnetocrystalline anisotropy and saturation magnetization of Gd2Fe14B.

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A novel route of synthesising Fe–W–B alloy powders and characterisation thereof

Cited by 7 publications

References 13 publications

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Products for Sportspeople Containing Constituents Derived from the Common Bean Phaseolus vulgaris L. (Fabaceae)—A Narrative Literature Review

Crystallization of Fe-W-B Amorphous Powder Prepared by Gas Atomization

The Effects of Substitution of Nd by Gd on the Magnetic Properties of Melt-Spun Nd-Fe-B

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