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, morphological, chemical, and magnetic property characterization of permanent magnets (Nd-Fe-B) via TEM (EDS, EELS, HR(S)TEM, electron diffraction) and XPS. In situ TEM study (under heating and irradiation
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products, plant-based proteins, bagasse, plant-based beverages), to turn them into powdered food ingredients. In this case, the Pulse Spray Drying atomization technology will be studied, which can reduce
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their structural and optical characterization by using atomic force microscopy (AFM), scanning electron microscopy (SEM), x-ray diffraction (XRD), and photoluminescence spectroscopy (PL). The research will be
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