The most remarkable characteristic of the food-frozen process is the coexistence of solid and liquid phase and the phase transition from liquid to solid.
食品冻结过程最大的特点是固液两相并存，并存在一个从液态向固态转变的相变过程。
In recent years, it has been shown that many binary alloy melts experience temperature-induced discontinuous liquid-liquid (L-L) structure transition hundreds degrees above the liquidus.
近年来研究发现，很多二元合金在熔点以上一定温度范围内发生温度诱导非连续液-液结构转变。
The macromolecular structures, liquid crystalline phase transition temperatures and practical applicability of new kind of functional liquid crystalline polyesters were reviewed.
综述了新型功能液晶聚酯材料的大分子链结构、液晶相变温度与应用前景。
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