Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder.

Lactose crystallization during storage deteriorates reconstitution performance of milk powders, but the relationship between lactose crystallization and reconstitution is inexplicit. The objective of this study is to characterize crystalline lactose in the context of formulation and elucidate the complex relationship between lactose crystallization and powder functionality. Lactose in Skim Milk Powder (SMP), Whole Milk Powder (WMP) and Fat-Filled Milk Powder (FFMP) stored under 23 %, 53 % and 75 % Relative Humidity (RH) at 25  ℃ for four months was compared.

Thermal stability of hierarchical microstructural features in additively manufactured stainless steel.

Additive manufacturing of austenitic stainless steel results in an unconventional hierarchical microstructure. This hierarchical microstructure was investigated in detail in the as-built condition. The hierarchical microstructure consists of elongated austenite grains and melt pool fusion boundaries with a spherical cap morphology at the largest length scale.

Analyzing Boron in 9-12% Chromium Steels Using Atom Probe Tomography.

Small additions of boron can remarkably improve the long-term creep resistance of 9-12% Cr steels. The improvement has been attributed to boron segregation to grain boundaries during quenching, and subsequent boron incorporation into certain families of precipitates during tempering. However, the detailed mechanisms are not yet fully understood.