• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.81-86
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• 2021

The cosmetic industry is technology-intensive in the field of fine chemistry and continues to grow globally. The functional aspects have been mainly emphasized in the past to increase the market share in these cosmetics industries. Recently, however, efforts have been made to attract the attention of consumers to the visual effects as well as the excellent performance of cosmetics at home and abroad. Accordingly, cosmetic manufacturers are trying various technologies that encapsulate the cosmetic emulsion and modify the shape, color, and texture of the emulsion capsule. The basic and easiest method of encapsulating emulsion is dropping the emulsion through the nozzle from emulsion storage. On the other hand, the existing method of encapsulating emulsion has a limit in reducing the size of the capsule. In this study, the limit was shown by theory and numerical analysis method, and the emulsion encapsulation phenomena occurring in the micro-channel were studied to apply microfluidics as an alternative.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.04a
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• pp.114-116
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• 2008

Poly(${\varepsilon}$-caprolactone) nanocapsules(nanoPCL) containing phytoncide oil were synthesized by emulsion diffusion method using ethyl acetate as organic solvent. The influence of the degree of hydrolyzation of poly(vinyl acohol) used as an emulsion stabilizer, and the different weight ratio of core material to wall material on the particle size, morphology, and emulsion stability was investigated to design nanocapsules. The encapsulated nanoPCL were characterized by FT-IR spetrometry, Scanning electron microscope, Differential scanning calorimetry, and Thermogravimetry analysis, respectively.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2002.11a
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• pp.209-217
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• 2002

Stability deterioration of AKD emulsion was studied with respect of the physical change of emulsion particles and the chemical change of AKD itself. Four kinds of commercial emulsions were kept at RT, 40, 50, and $60^{\circ}C$ water bath, respectively. Viscosity, particle size distribution, and solid contents of the emulsions were measured with storage time. At the same time, by performing NMR and IR spectroscopy analysis of the solvent-extracted AKD from the emulsions, the qualitative and quantitative information about the deformation of the AKD itself were obtained. AKD was gradually hydrolyzed to become dialkylketone and higher storage temperature accelerated destabilization of the AKD emulsions.

• Journal of the Korean Graphic Arts Communication Society
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• v.8 no.1
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• pp.21-53
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• 1990

In analysing the Image quality, one of the most important things to be considered is the granularity at a given emulsion speed. To enhance the image quality, the granularity should be lowered by the suitable methods, such as controlling the design of emulsion, grain size and structure, the distribution state of grains in the emulsion, etc. In this paper, the relations between the AgX grain structure and granularity are studied as a way of lowering granularity. According to the results, it is found that the grain structure is a very important factor for determining the granularity characteristics.istics.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.999-1005
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• 2007

An oil-in-water (O/W) emulsion [20 wt% com oil, 0.5-6.0 wt% fish gelatin (FG), pH 3.0] was produced by high pressure homogenization, and the influence of pH, protein concentration, and homogenization condition on the formation of FG-stabilized emulsions was assessed by measuring particle size distribution, electrical charge, creaming stability, microstructure, and free FG concentration in the emulsions. Optical microscopy indicated that there were some large droplets ($d>10\;{\mu}m$) in all FG-emulsions, nevertheless, the amount of large droplets tended to decrease with increasing FG concentration. More than 90% of FG was present free in the continuous phase of the emulsions. To facilitate droplet disruption and prevent droplet coalescence within the homogenizer, homogenization time was adjusted in O/W emulsions stabilized by 2.0 or 4.0 wt% FG. However, the increase in the number of pass rather promoted droplet coalescence. This study has shown that the FG may have some limited use as a protein emulsifier in O/W emulsions.

• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.4
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• pp.145-148
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• 2007

The aims of this study was assess to preparation and stability of emulsion containing Taraxacum platycarpum ethanol extract our team was found to shape and size of capsule by optical microscope and Scanning Electron Microscope (SEM). In the stability test of the emulsion including Taraxacum platycarpum ethanol extract, it was stable of pH, viscosity during 30days. According to all the test results that have been given, it is possible that the ethanol extract of Taraxacum platycarpum can be used as a new cosmetics material.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.133-142
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• 1998

Effects of protein heat treatment and surfactant additionoo the orthokindetic stability of $\beta$-lactoglobulin-stabilized emulsions have been investigated under turbulent flow conditions. In studies on protein-stabilized emulsions, samples which had been subjected to heat treatment(i.e. the protein solution orthe emulsion) have been found to be more prone to orthokinetic coalescene than the untreated ones. The emulsions stabilized with protein heated above the denaturation temperature(i.e. 7$0^{\circ}C$) showed the bigger initial average droplet size, which resulted in an increased orthokinetic coalescenece rate. The storage of the protein-stabilized emulsion at high temperature prior to the shearing experiment also made the emulsion less stable in the shear field. Interestingly. the addition of DATEM has been found to produce a substantial increase in orthokinetic stability of the heat-denatured protein-stabilized emulsion system, although Tween 20 is the opposite case.

• Clean Technology
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• v.12 no.4
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• pp.205-210
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• 2006

In this study, polystyrene hollow microspheres were prepared via optimized purifying steps for the reuse of waste polystyrene. PS/PVA double layered hollow microspheres were prepared using the multiple emulsion ($W_1/O/W_2$) method with recycled polystyrene. The sonication treatment at the first stage of $W_1/O$ emulsion formation was very important factor of control of particle size and its distribution. When sonication was treated for 20 seconds, the average particle size and distribution were $1.35{\mu}m$ and $0.8{\mu}m{\sim}2.8{\mu}m$, respectively. The double layered hollow microspheres that have smaller and uniformed particle size distribution were manufactured when gelatin or Tween 80 was used as surfactants in the $W_2$ phase.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.225-230
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• 1988

Emulsion stability, viscosity, and oil particle size of mayonnaise, prepared at various egg yolk contents, were investigated. With increasing of the egg yolk ratio, emulsion stability became stronger, viscosity became higher, and oil particle size became smaller. Freezing stability of mayonnaise containing below 6.5% egg yolk was reduced significantly. Referring to vibration separation, it was observed that stability of mayonnaise containing 2% and 3.5% egg yolk was very low and containing over 5% egg yolk was stable relatively. Viscosity of mayonnaise, stored at $-10^{\circ}C$, was reduced significantly during first 24hrs. and then levelled off. Oil particle size of mayonnaise, stored at $-10^{\circ}C$, became larger with increasing the storage time and the tendency to change was apparent in the sample containing below 6.5% egg yolk.

• Tribology and Lubricants
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• v.2 no.2
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• pp.12-19
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• 1986

Using emulsion lubricant whose cooling effect and incombustibility are good and which is economical, I investigated lubricative mechanism and the behavior of scattered particles in the elastic fluid lubrication region with the line contact between rollers and plates and the light interference system. The results of the study are as follows: (1) The flow in the squeeze oil film is considered as comparatively wide clearance and narrow one, and in the former case the effect of the distribution of particles and the velocity on the flow. In the latter case, emulsion particles stay in the clearance an the oil film changes with the decrease of the oil film thickness. (2) In the wide clearance the velocity difference of the flow O/W or W/O emulsion is inverse proportional to the particle size. In the narrow clearance the distribution of the remained drops is different from one another and the scattered particles change more easily in O/W type than in W/O type. (3) At the beginning of the EHL the stagnation region with slow flowing velocity exists and the behavior at the region is different depending on the particle size. (4) By observing the dischromatic light interference line, emulsion oil passing through EHL region and the crack behavior at the beginning of EHL were found.