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| 1 | 石蜡相变材料作42CrMo4钢的热处理淬火介质显示文摘采用石蜡相变材料作为42CrMo4合金热处理的淬火介质,并与用水、空气和CuO掺杂石蜡作淬火介质进行比较。根据ASTME8M?98标准制备拉伸试样,将试样在电阻炉中加热至830°C,然后保温4 h,再在上述介质中淬火。根据得到的应力?应变曲线确定弹性模量、屈服强度、极限抗拉强度、伸长率和韧性模量。此外,还研究了不同介质热处理后的硬度和显微组织演化。石蜡与CuO掺杂石蜡淬火样品的极限抗拉强度(分别为1439和1306 MPa)高于在水(1190 MPa)和空气(1010 MPa)中淬火样品的。CuO掺杂石蜡淬火样品的硬度最高,为HV552。显微组织研究表明,非淬火钢具有铁素体/珠光体组织,而在水、石蜡和CuO掺杂石蜡中淬火,可获得铁素体/马氏体组织;还观察到,以空气为淬火介质,形成贝氏体/马氏体/铁素体三相组织。 | Milad SAKKAKI Farhad SADEGH MOGHANLOU Soroush PARVIZI Haniyeh BAGHBANIJAVID Aziz BABAPOOR Mehdi SHAHEDI ASL | 2020 | Journal of Central South University2020，27，3： | 3 |
| 2 | 磁性纳米粒子负载木瓜蛋白酶的制备、表征及用于果汁澄清(英文)显示文摘The preparation,characterization,and application of silica-coated magnetic nanoparticles for papain immobilization is reported.Papain was covalently attached onto the(3-chloropropyl) trimethoxysilane-modified silica-coated magnetic nanoparticles. The enzyme-immobilized nanoparticles were characterized by Fourier transform infrared spectroscopy,X-ray powder diffraction,scanning electron microscopy,and vibrating sample magnetometry techniques.Response surface methodology combined with statistical analyses using Minitab were employed to evaluate optimum operating conditions to immobilize papain on the magnetic nanoparticles.The optimum conditions were: temperature = 27.3℃,pH of the enzyme solution = 7.1,concentration of papain = 3.3 mg/mL,and immobilization time = 10 h.Compared with the free papain,the immobilized papain displayed enhanced enzyme activity,better tolerance to variations in the medium pH and temperature,improved storage stability,and good reusability.Both the free and immobilized enzymes were effective for the clarification of pomegranate juice. | Leila Mosafa Majid Moghadam Mohammad Shahedi | 2013 | 催化学报2013，34，10： | 2 |
| 3 | Nanostructured lipid carriers(NLC) : a potential delivery system for bioac- tive food molecules 显示文摘 | Tamjidi F Shahedi M Varshosaz J | 2013 | Innov Food Sci Emerg Technol2013，19，： | 1 |
| 4 | The effect of vitrification on ultrastructure of human in vitro matured germinal vesicle oocytes 显示文摘 | Shahedi A Hosseini A Khalili M A | 2013 | Eur J Obstet Gynecol Re-prod Biol2013，167，1： | 1 |
| 5 | Effect of nanoeomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice显示文摘 | Emamifar A Kadivar M Shahedi M | | 0，，22： | 1 |
| 6 | Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice显示文摘 | Emamifar A Kadivar M Shahedi M | | 0，，11： | 1 |
| 7 | Mathematical modeling of hot air/ electrohydrodynamic ( EHD ) drying kinetics of mushroom slices 显示文摘 | Somayeh Taghian Dinani Nasser Hamdami Mohammad Shahedi | 2014 | Energy Conversion and Management2014，86，： | 1 |
| 8 | Evaluation of Nanocomposites Packaging Containing Ag and ZnO on Shelf Life of Fresh Orange Juice显示文摘 | Emamifar A Kadivar M Shahedi M | 2010 | Innovative Food Science and Emerging Technologies2010，11，： | 1 |
| 9 | Genetic variation in the COX-2 gene and the association with prostate cancer risk 显示文摘 | Shahedi K Lindstrom S Zheng SL | 2006 | Int J Cancer2006，119，3： | 1 |
| 10 | Contribution of human oocyte architecture to success of in vitro matura- tion technology显示文摘 | Khalili MA A Nottola S Shahedi A | 2013 | Iran J Reprod Med2013，11，1： | 1 |
| 11 | Quality and microbial characteristics of part- baked Sangak bread packaged in modified atmosphere during storage 显示文摘 | Khoshakhlagh K Hamdami N Shahedi M | 2014 | Journal of Cereal Science2014，30，： | 1 |
| 12 | Effects of succinylation and deamidation on functional properties of oat protein isolate 显示文摘 | Mirmoghtadaie L Kadivar M Shahedi M | 2009 | Food Chemistry2009，114，1： | 1 |
| 13 | Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘 | Mirmoghtadaie L Kadivar M Shahedi M | | 0，，01： | 1 |
| 14 | Effects of cross-linking and acetylation on oat starch properties显示文摘 | Leila Mirmoghtadaie Mahdi Kadivar Mohammad Shahedi | 2009 | Food Chemistry2009，，3： | 1 |
| 15 | Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice 显示文摘 | Emamifar A Kadivar M Shahedi M | 2010 | Innovative Food Sci- ence and Emerging Technologies2010，11，4： | 1 |
| 16 | Effects ofsuccinylation and deamidation on functional properties of oat proteinisolate显示文摘 | MIRMOGHTADAIE L KADIVAR M SHAHEDI M | 2009 | Food Chemistry2009，114，： | 1 |
| 17 | Antioxidant activity of Kelussia odoratissima Mozaff in model and food systems显示文摘 | Ahmadi F Kadivar M Shahedi M | 2007 | Food Chemistry2007，105，1： | 1 |
| 18 | Antioxidant activity ofKelussia odoratissima Mozaff in model and food systeras显示文摘 | Ahmadi F Kadivar M Shahedi M | 2007 | FoodChemistry2007，105，1： | 1 |
| 19 | Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘 | Mirmoghtadaie L Kadivar M Shahedi M | 2009 | Food chemistry2009，114，： | 1 |
| 20 | Effects of succinylation and deamidation on functional properties of oat protein isolate 显示文摘 | MIRMOGHTADAIE L KADIVAR M SHAHEDI M | 2009 | Food Chemistry2009，114，1： | 1 |
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