New consolidation process inspired from making steamed bread to prepare Si3N4 foams by protein foaming method

Journal of the European Ceramic Society

Volumn 33, Issue 7, 2013, Pages 1387-1392

  Yin, Liu yan ^a   Zhou, Xin gui ^a   Yu, Jin shan ^a   Wang, Hong lei ^a   Zhao, Shuang ^a   Luo, Zheng ^a   Yang, Bei ^a  

^a NATIONAL UNIVERSITY OF DEFENSE TECHNOLOGY   (China)

Author keywords

Porosity; Protein foaming; Si3N4

Indexed keywords

CONSOLIDATION PROCESS; CRACK DEVELOPMENT; OPEN POROSITY; PROTEIN FOAMING; SOLID CONTENTS;

CERAMIC FOAMS; COMPRESSIVE STRENGTH; FOOD PRODUCTS; MECHANICAL PROPERTIES; POROSITY; SILICON;

PROTEINS;

EID: 84874432578     PISSN: 09552219     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jeurceramsoc.2012.12.021     Document Type: Article

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