• 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.

• 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.

• Journal of Adhesion and Interface
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• v.24 no.3
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• pp.77-85
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• 2023

In this research, polymeric anionic surfactants having various molecular weights and acid values were synthesized using a continuous stirred tank reactor (CSTR). The CSTR has an advantage of higher production rate and more constant product properties compared to batch and semi-batch reactors. The polymeric surfactants were made using butyl acrylate as a hydrophobic group and acrylic acid as a hydrophilic group. The synthesized polymeric surfactants were ionized with alkali solution and were used as an anionic surfactant. To investigate the properties as a surfactant, the properties of the synthesized surfactant, such as acid value, critical micelle concentration (CMC) and molecular weight, were measured. The results showed that the acid values of the polymeric surfactants were 60 to 380 and a number average molecular weight were 8,000 to 13,000 g/mol. Also, it was found that the CMC was around 0.01 g/ml, which showed similar level values with ordinary surfactant. To prove the performance of the polymeric surfactant, acrylic emulsion PSAs were synthesized using the acquired polymeric surfactant. The results showed that the maximum peel strength of 21.24 N/25mm when acid value was 150 and molecular weight was 8,500 g/mol. The values of peel strength and initial tack of acrylic emulsion PSAs using polymeric surfactant synthesized in this study showed much higher than those of reference PSAs synthesized using ordinary anionic surfactant, SDS (Sodium Dodecyl Sulfate) and SDS/TRX (Triton X-100).

• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.763-767
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• 2005

Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.

• International Journal of Highway Engineering
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• v.12 no.1
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• pp.79-86
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• 2010

Cold in-place recycling (CIR) using emulsified asphalt or foamed asphalt has become a more common practice in rehabilitating the existing asphalt pavement due to its cost effectiveness and the conservation of paving materials. As CIR continues to evolve, the engineered emulsified asphalt was developed to improve the field performances such as coating, raveling, retained stability value and curing time. The main objective of this research is to compare the laboratory responses of the engineered emulsified asphalt (CIR-EE) mixtures against the foamed asphalt (CIR-foam) mixtures using the reclaimed asphalt pavement (RAP)materials collected from the CIR project on U.S. 20 Highway in Iowa. Based on the visual observation of laboratory specimens, the engineered emulsified asphalt coated the RAP materials better than the foamed asphalt because the foamed asphalt is to create a mastic mixture structure rather than coating RAP materials. Given the same compaction effort, CIR-EE specimens exhibited lesser density than CIR-foam specimens. Both Marshall stability and indirect tensile strength of CIR-EE specimens were about same as those of CIR-foam specimens. However, Marshall stability and indirect tensile strength of the vacuum-saturated wet specimens of CIR-EE mixtures were higher than those of CIR-foam mixtures. After four hours of curing in the room temperature, the CIR-EE specimens showed less raveling than the CIR-foam specimens. On the basis of test results, it can be concluded that the CIR-EE mixtures is less susceptible to moisture and more raveling resistant than CIR-foam mixtures.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.197-215
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• 2003

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

• Polymer(Korea)
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• v.37 no.2
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• pp.148-155
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• 2013

The purpose of this study is to clarify the effect of the emulsifier ratio on the properties of the polymer cement mortars based on styrene-butyl acrylate (S/BA) latexes, and to obtain necessary basic data to develop appropriate latexes for cement modifiers. The polymer dispersions for cement modifiers was synthesized using styrene and butyl acrylate. Polymer cement mortars based on S/BA latexes were prepared with various monomer and emulsifier ratios, and their water-cement ratio, air content, flexural and compressive strengths, water absorption and chloride ion penetration were tested. From the test results, the maximum flexural and compressive strengths of polymer cement mortars based on S/BA latexes were obtained at a bound styrene content of 60% and an emulsifier ratio of 6%. Also, the water absorption and chloride ion penetration depth are greatly affected by the polymer-cement ratio rather than the bound styrene and emulsifier content. Accordingly, it is judged that S/BA latexes can be used place of the conventional polymer dispersions of cement modifier.

• Analytical Science and Technology
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• v.21 no.3
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• pp.159-166
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• 2008

In this study, the characteristics of emulsified fuel and engine emissions were studied. Emulsified fuel which composed of water and diesel was manufactured by using homogenizer and ultrasonic generator. Engine emissions were studied whit engine dinamometer. In emulsified fuel, density and viscosity were increased with increasing water contents, but viscosity was decreased over 60% of water in emulsion fuel. The emulsion type of W/O changed to that of O/W over 60% of water in emulsion fuel. In the results of engine dinamometer test, NOx concentration and smoke density were reduced with increasing water contents in emulsified fuel but reciprocal in the case of THC, CO. Temperature and power were reduced with increasing water contents in emulsion fuel. In conclusion, it seemed that using emulsified fuel for diesel engine was effective for reducing NOx concentration and smoke density.

• 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.