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@ARTICLE{Wesselmecking:861642,
      author       = {Wesselmecking, Sebastian and Song, Wenwen and Ma, Yan and
                      Roesler, Thorsten and Hofmann, Harald and Bleck, Wolfgang},
      title        = {{S}train {A}ging {B}ehavior of an {A}ustenitic {H}igh-{M}n
                      {S}teel},
      journal      = {Steel research international},
      volume       = {89},
      number       = {9},
      issn         = {1611-3683},
      address      = {Weinheim},
      publisher    = {Wiley-VCH-Verl.},
      reportid     = {FZJ-2019-02088},
      pages        = {1700515 -},
      year         = {2018},
      abstract     = {The bake hardening treatment shows great potential for
                      increasing the yield strength of steel components for
                      automotive applications. This study investigates the effects
                      of bake hardening on the yield strength and ductility of an
                      austenitic high‐Mn steel. In order to identify a promising
                      process window, the prestrain, the bake hardening
                      temperature, and the annealing time are varied. The bake
                      hardening effect is evaluated by the uniaxial tensile tests
                      with digital image correlation (DIC) in situ monitoring. The
                      results show strong bake hardening effect on the high‐Mn
                      steel when certain amount of prestrain is applied. Large
                      amounts of prestrain even leads to room temperature aging.
                      Small angle neutron scattering (SANS) measurements indicate
                      the absence of Mn–C short range ordering (SRO) after the
                      prestrain; however, the nano‐sized Mn–C SRO re‐occurs
                      after the annealing. At high prestrain degree, an increase
                      in the number density of the Mn–C SRO is found in both
                      cases, after annealing at elevated temperature and aging at
                      room temperature, indicating an accelerated Mn–C SRO
                      formation. The results suggest that SRO is responsible for
                      an increase in the yield strength and a pronounced yielding
                      of the high‐Mn steel after bake hardening treatment.},
      cin          = {JCNS-FRM-II / Neutronenstreuung ; JCNS-1},
      ddc          = {660},
      cid          = {I:(DE-Juel1)JCNS-FRM-II-20110218 /
                      I:(DE-Juel1)JCNS-1-20110106},
      pnm          = {6G4 - Jülich Centre for Neutron Research (JCNS) (POF3-623)
                      / 6G15 - FRM II / MLZ (POF3-6G15)},
      pid          = {G:(DE-HGF)POF3-6G4 / G:(DE-HGF)POF3-6G15},
      experiment   = {EXP:(DE-MLZ)KWS2-20140101},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000443590100008},
      doi          = {10.1002/srin.201700515},
      url          = {https://juser.fz-juelich.de/record/861642},
}