• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.50-54
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• 2007

In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.

• Korean Journal of Environmental Agriculture
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• v.11 no.2
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• pp.146-154
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• 1992

DDVP, malathion and diazinon ECs which differ in chemical compositions and moisture contents were formulated with nine emulsifiers, three solvents(xylene, cyclohexanone and DMF) and epichlorohydrin. For the studies of decomposition characteristics, these technicals and ECs were subjected to the test under elevated temperature at $54^{\circ}C$ for 15 days and $38^{\circ}C$ for 90 days respectively. DDVP technical was rapidly decomposed in early stage of thermoaccelerated test at $54^{\circ}C$, but the decomposition rate slowed down with time. As for malathion and diazinon technicals, the longer they were incubated, the more decomposed. The decomposed AI in ECs increased with solvent polarity. The increment of moisture content in ECs accelerated the decomposition of AI, and that was remarkable especially in diazinon ECs. Addition of emulsifiers increased the moisture content to be accelerated the decomposition of AI, but the decomposition of AI was more affected by the kind of emulsifier than by the moisture content of emulsifier, Stabilizing effect by epichlorohydrin was distingished in malathion and diazinon ECs, but there was no effect in other solvent-based formulation except xylene.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Journal of Adhesion and Interface
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• v.17 no.3
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• pp.89-95
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• 2016

An environmentally friendly water-based pressure sensitive adhesive (PSA) was designed in an attempt to replace the solvent-based adhesive for dry lamination used in flexible food packaging films. Instead of using a low molecular weight surfactant, which may have variable material properties, a high molecular weight dispersant was used for emulsification. A polymeric nano-dispersant (PND) was synthesized using solution polymerization, and it was used as a micelle seed in the surfactant, resulting in the synthesis of a core/shell grafted acrylic adhesive. The shell and core exhibited different $T_g$ values, so that the initial adhesion strength and holding power were complemented by the film's flexibility, which is required to provide good adhesion of thin films. Results showed that the PSA designed in this study using the PND instead of traditional low molecular weight surfactant had adhesive properties applicable to the flexible packaging with appropriate tack.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2005.05a
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• pp.316-318
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• 2005

PU midsole세척용 수성세정제로서 Ester구조를 가진 비이온성 계면활성제를 사용하여 limonene을 유화분산하고, 첨가제의 영향을 검토하여 세정효과를 측정한 결과 계면활성제의 사용은 1${\sim}$1.5wt%, limonene은 30wt%의 범위에서 emulsion입경이 최소로서 가장 좋았다. 접착증진제(CR)와 세척향상제(LD)를 합성하고 첨가효과를 검토한 결과 일정 첨가량 이하에서 세정력이 증가하였으며, 두 첨가제를 동시에 적용하여 synergy효과를 확인하였다. 초적의 첨가조건은 CR과 LD를 각각 5wt%와 2wt% 동시 첨가하는 경우로서 세정성능이 40%정도 증가하였다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1995.11a
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• pp.115-115
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• 1995

• Proceedings of the Korean Society of Life Science Conference
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• 2002.09a
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• pp.66-66
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• 2002

• Proceedings of the Korean Fiber Society Conference
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• 2000.04a
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• pp.1.2-4
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• 2000

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.560-567
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• 2018

In the cosmetics industry, many raw materials such as hyaluronic acid and glycerin have been developed and studied as moisturizing agents for long-lasting moisturizing effects. In this study, we investigated changes in moisture and transdermal water loss of skin by changing the surfactant, instead of the moisturizing agent. Particularly, surfactant types such as natural surfactant, lecithin surfactant, polyglyceryl ester surfactant, peg Surfactant and peg w/o surfactant showed changes in moisture and transdermal water loss according to the changes of their surfactants. The best results were obtained when using Lecithin surfactant.

• Journal of the Korean Chemical Society
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• v.47 no.5
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• pp.479-486
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• 2003

In this study, poly(DL-lactide-co-glycolide) nanoparticles loaded with water-insoluble vitamins such as vitamin A (Retinol) and vitamin E acetate were prepared by the emulsification diffusion method. Polymer solution was prepared by the two water-miscible organic solvent, such as ethanol and acetone. Because of its biocompatible property, polyethyleneglycol-polypropyleneglycol diblock copolymer was used as surfactant and stabilizer. The influence of some preparative variables on the nanoparticle formation and on the loading efficiency of active agents, such as the type and concentration of stabilizing agent, the stirring methods, the water/oil phase ratio and the polymer concentration were investigated in order to control and optimize the process. After preparation of nanoparticles loaded with active agent, particle size and distribution were evaluated by the light scattering particle analyzer. The loading efficiency of active agents was evaluated by the UV-visible spectroscopy. As the results, particle size were 50-200 nm and dispersibility was monodisperse. The optimum loading efficiency of active agents was observed 50-60%. It was found that the appropriate of selections of binary solvent mixtures and polymeric concentrations in both organic and aqueous phases could provide good yield and favorable physical properties of PLGA nanoparticles.