• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.217-223
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• 2015

We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-${\beta}$-glucan, such as changes in the fat globule size and zeta-potential as influenced by pH or the addition of NaCl. Additional experiments to fabricate a suitable co-surfactant system were also performed. We found that the fat globule size in OSA-${\beta}$-glucan emulsions increased upon lowering the pH (i.e., under acidic conditions) or increasing the NaCl concentration. These results were confirmed through microscopic observation. Co-surfactant hydrophilic Tween 20 was found to be suitable for the OSA-${\beta}$-glucan emulsion, which facilitated the formation of smaller fat globules and enhanced the creaming stability when it was added in >0.2 wt% concentration. From the results of the surface load of OSA-${\beta}$-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1989.12a
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• pp.116-116
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• 1989

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1989.12a
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• pp.117-118
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• 1989

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1987.12a
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• pp.133-133
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• 1987

• Journal of Dairy Science and Biotechnology
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• v.5 no.1
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• pp.32-37
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• 1987

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.06a
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• pp.42-42
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• 1996

• 베이커리
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• no.10 s.387
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• pp.136-141
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• 2000

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.119-131
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• 2012

The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.468-474
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• 1986

The emulsifying properties of soy protein isolate were measured at various conditions, and the relationships between the emulsifying properties and solubility, viscosity, hydrophobicity, protein adsorption, the tension at water-oil interface were investigated. The emulsifying properties are minimum at the isoelectric point(pI), and the effect of pH parallels its effect on protein solubility. The emulsifying activity is increasing up to $50^{\circ}C$ and then is somewhat decreasing above that temperature, while the emulsion stability is continuously decreasing. Except for phosphates, the salts cause the decrease of the emulsifying properties. The hydrophobicity is increasing as the temperature increases and decreasing somewhat as pH gets lower. However, it is increasing substantially at pH below the pI. The maximum protein adsorption at the water-oil interface is 0.78, 0.47, and $0.33mg/m^2$ at pH 2, 7, and 4, respectively. The tension at water-oil interface is 19.76 dyne/cm in the absence of soy protein, whereas it is decreasing to 11.45-18.08 dyne/cm in the presence of the protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1278-1286
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• 2008

The effect of Tween 20 addition on changes in the stability of methylcellulose (MC) emulsions (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris buffer, pH 7) was investigated by creaming stability and orthokinetic stability measurements. In the case of MC emulsions containing varying amounts of oil (1$\sim$30 wt%) and no Tween 20 added, creaming stability, judged by mean migration velocity of fat globules ($V_m$), was found to depend on droplet size: the larger the droplet size, the worse the stability [$V_m$: 0.326 $\mu$m $min^{-1}$ ($d_{32}$: 0.32 $\mu$m) ${\rightarrow}V_m$: 0.551 $\mu$m $min^{-1}$ ($d_{32}$: 0.53 $\mu$m)]. With Tween 20, creaming stability was found to be worse than the one without Tween 20, except for MC emulsion containing 0.2 wt% Tween 20. In addition, cream stability was the lowest with the lowest concentration of Tween 20 and a tendency to recover with increasing Tween 20 concentration [$V_m$: 0.598 $\mu$m $min^{-1}$ (0.01 wt%)${\rightarrow}V_m$: 0.389 $\mu$m $min^{-1}$ (0.2 wt%)] was found. From viscosity measurement for aqueous bulk phase of MC emulsions, such a change in the creaming stability was found to coincide well with the results of viscosity measurement. Therefore, it was reasonable to say that creaming stability of MC emulsions containing Tween 20 depended on MC concentration in aqueous bulk phase, which was in turn varied by competitive adsorption between MC and Tween 20 at the oil droplet surface. In case of orthokinetic stability, judged by destabilization time ($t_d$), it was found that the addition of Tween 20 resulted in lowered stability with more pronounce tendency at higher concentrations [$t_d$: 160 min (0.03 wt%)${\rightarrow}t_d$: 100 min (0.2 wt%)]. Moreover, combined with previous results, the orthokinetic stability of MC emulsions containing Tween 20 was found to be exponentially proportional to MC load. In conclusion, competitive adsorption between MC and Tween 20 may affect the stability properties of MC emulsion to varying extents, depending on the concentration of Tween 20.