• Elastomers and Composites
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• v.44 no.2
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• pp.143-149
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• 2009

In this study, asphalt emulsion was manufactured by phase inversion emulsification method with nonionic surfactants(Span 80, Span 60, Tween 80, and Tween 60), anionic surfactant(SLS) and cationic surfactant(Imidazole) in different feeding ratio to make up for the week points of asphalt. Its stabilization was carefully investigated with respect to droplet size, viscosity, zeta potential, and water-proofing property. When the surfactants mixed with nonionic and anionic surfactant were used into the asphalt, a stabilization of the asphalt emulsion was good. As the amount of the mixed surfactant was increased, the droplet size of asphalt emulsion were decreased, while the viscosity and zeta potential were increased. When the surfactants mixed with nonionic and anionic surfactant were used into the asphalt, a stabilization of asphalt emulsion was good.

• 베이커리
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• no.9 s.314
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• pp.138-139
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• 1994

• 베이커리
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• no.9 s.386
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• pp.112-113
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• 2000

• 베이커리
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• no.9 s.386
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• pp.138-142
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• 2000

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.767-772
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• 2006

In this study, we sought to produce a double layer microcapsule containing Lactobacillus sp. as the core material. The conditions for this microencapsulation process were optimized for the formation of a microcapsule with high storage stability. The effects of the ratio of[core material] to [wall material], the type and concentration of emulsifier used, the stirring rate(dispersibility) and the temperature of the dispersion fluid on the microencapsulation yield were studied. The optimal concentration and type of emulsifier required in order to allow for the stable formation of a W/O type emulsion (a primary process in double layer microencapsulation) were 1.00% (w/w) and polyglycerol polyricinileate (PGPR, HLB 0.6). However, the optimal concentration and type of emulsifier required to construct a W/O/W type emulsion (a secondary process in double layer microencapsulation), were 0.65% (w/w) and polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7). Finally, we obtained a maximum yield of microencapsulation with a dispersion fluid stirring rate of 270rpm and a dispersion fluid temperature of 10$^{\circ}C$ after spraying a W/O/W type emulsion into the dispersion fluid.

• Journal of the Korean Chemical Society
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• v.47 no.6
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• pp.601-607
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• 2003

We studied on preparation of nanoparticles modified surface using biodegradable polymer, poly(DL-lactide-co-glycolide) (PLGA). Two kinds of PLGA nanoparticles were prepared by a spontaneous emulsification solvent diffusion (SESD) method using cetyltrimethylammonium chloride (CTAC) and tetradecyltrimethylammonium bromide (TTAB) as a cationic surfactant and polyethylene glycol-block-polypropylene glycol copolymer (Lutrol F68) as a nonionic surfactant. Model protein was coated on the surface of nanoparticles by the ionic complexation. The model protein was that influenza vaccine ($H_3N_2,\;H_1N_1$, B strain) labeled with NHS-fluorescein. The sizes of cationic nanoparticles were 140-160 nm and the surface charges were 50-60 mV. The sizes of nonionic nanoprticles were 80-90 nm and the surface charge was -10 mV. After coating vaccine on the surface of nanoparticles, the sizes of cationic nanoparticles were increased to 380-400 nm and the size of nonionic nanoparticles was not increased. The amount of coated vaccine on the cationic nanoparticles was 22.73 ${\mu}g$/mg.

• KSBB Journal
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• v.14 no.2
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• pp.192-197
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• 1999

marine bacterium Pseudomonas sp. CHCS-2 produced the biosurfactant in the culture broth which contained 2%(w/v) arabian light crude oil and the productivity of biosurfactant was increased with the addition of glucose. The crude oil in the culture broth was degraded by this strain and carbon chain of $_nC_{12}~_nC_{22}$ was completely degradaded during the incubation for 196 h. The crude biosurfactant was purified by Amberlite XAD-7, Sepharose CL-4B and DEAE-Sepharose CL-6B column chromatography. Therefore, 0.21g/L of the purified biosurfactnat was obtained. The purified biosurfactant was a type of lipoprotein and the molecular weight was estimated as 67kDa by SDS-PAGE. The lipid composition was identified as octadecanoic acid by gas chromatography/mass spectrometry. And then, the N-terminal amino acid sequence of the protein was determined as Ser-Val-lle-Asn-Thr-lle-X-Met-lle-Gly-Gln-Gln- and the sequence did not show homology to any other known lipoprotein. Therefore, the purified lopoprotein was predicted novel biosurfactant.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• Elastomers and Composites
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• v.36 no.4
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• pp.246-254
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• 2001

In this work, the stabilization of chlorosulfonated polyethylene (CSM) rubber emulsion with surfactants, i.e., nonionic (Span 60) or anionic (Sodium laurylsulfate, SLS) surfactants, was investigated. The phase inversion emulsification by interfacial chemical characteristics was used to emulsify the CSM rubber. As a result, the emulsion phase separation was observed in the case of any single surfactant. However, there was no phase separation in the mixture of Span 60 and SLS in the context of emulsion droplet size tests and rheological behaviors. The droplet size decreases by increasing the surfactant mixture, resulting in increasing the viscosity. The viscosity and shear stress determined from shear rate show a shear thinning and yield behaviors. It was then found that the emulsion stabilization can be improved using the phase inversion emulsification method and surfactant mixture.