• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.115-120
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• 1998

The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were by the additon of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 3$0^{\circ}C$. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improve. But if it was added more than at 0.2% on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.

• Proceedings of the Membrane Society of Korea Conference
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• 2004.05a
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• pp.47-50
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• 2004

Since emulsion liquid membrane (ELM) was found by Li in the late 1960s$^{[1]}$ , a great amount of work has been conducted on the research and application of ELM$^{[2-8]}$ . Generally, during a process of ELM separation, three types of emulsions will be shown in turn. They are primary emulsion, multiple emulsion, namely ELM, and recovered emulsion respectively. Those three types of emulsions inevitably share some common properties, and at the same time, because those three types of emulsions emerge in different stages of ELM separation, some differences will be observed.(omitted)

• The Journal of Information Technology
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• v.9 no.1
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• pp.1-7
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• 2006

In this paper, we describe a study on the relationship between photographic emulsion manufacture and hardening test of films. The hardeners were prepared by condensation of equimolar amounts of trichlorotriazine with benzene- or naphthalene-based amino or oxy acids at 0 to 5$^{\circ}C$ and at pH 7, and used as hardening agents for gelatin. The hardening test of photographic emulsion was studied at pH 5.5. For example I(R=ONa) had strong hardening properties, I substituted with an aminobenzosulfonate moiety (R=$NHC_6H_4-p-SO_3Me$ where Me = K, Na) was a much weaker gelatin hardener, and when substituted with amino- or oxynaphthalene derivative (II, III) did not harden gelatin at all. Compound with 2 dichlorotriazine groups as IV exhibited strong hardening properties. The hardener can be used in photographic emulsion of film and showed very good hardening effect.

• The Journal of Information Technology
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• v.8 no.3
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• pp.51-56
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• 2005

In this paper, we describe a study on the relationship between spectral sensitization and photographic characteristics of color paper. The photographic emulsion used in this study is a green-sensitizing emulsion. U.V maximum absorption peak value of 9-phenyl-5,5'-diphenyl-3,3'-bis(3-sulfopropyl)benzoxazolo carbocyanine triethyl ammonium salt was observed 507nm, and wedge spectrograms maximum peak value of color paper added dye to photographic emulsion was shown 553nm. As compared with the absorption peak of the dye in methanol solution, the sensitizing peaks of 9-phenyl-5,5'-diphenyl-3,3'-bis(3-sulfopropyl)benzoxazolo carbocyanine triethyl ammonium salt have red shifts of 46nm. The photographic characteristics of green-sensitizing emulsion were obtained contrast(2.6), speed(48-57), fog(0.08). Therefore, benzoxazolo carbocyanine dye is of industrial importance as green-sensitizing dye in the spectral sensitization of photographic emulsion.

• Polymer(Korea)
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• v.34 no.4
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• pp.306-312
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• 2010

Triphenylvinylsilane (TPVS) containing vinyl acetate (VAc), butyl acrylate (BA), and Nmethylolacrylamide (NMA) copolymers were prepared by emulsion polymerization. The polymerization was performed at $80^{\circ}C$ in the presence of auxiliary agents and ammonium peroxodisulfate (APS) as the initiator. Sodium dodecyl sulphate (SDS) and Arkupal N-300 were used as anionic and nonionic emulsifiers, respectively. The resulting copolymers were characterized by using Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), and dynamic light scattering (DLS). Thermal properties of the copolymers were studied by using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The morphology of copolymers was also investigated by scanning electron microscopy (SEM) and then the effects of silicone concentrations on the properties of the TPVS-containing VAc-acrylic emulsion copolymers were discussed. The obtained copolymers have high solid content (50%) and can be used in weather resistant emulsion paints as a binder.

• Journal of Industrial and Engineering Chemistry
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• v.67
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• pp.123-131
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• 2018

Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Elastomers and Composites
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• v.52 no.4
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• pp.257-265
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• 2017

In this work, CR (Chloroprene Rubber) was emulsified by phase-inversion emulsification with nonionic surfactants (NP-1025, LE-1017, and OP-1019) and an anionic surfactant (SDBS; sodium dodecylbenzenesulfonate), and its stabilization was investigated through a study of its adsorption characteristics, zeta potential, and flow behavior. As the amount of the mixed surfactant increased, the droplet size decreased, resulting in the increase of viscosity. In particular, a CR emulsion with a lower absorbance in the UV spectrum exhibited the highest zeta potential. The results of this experiment showed that the CR emulsion prepared using (LE-1017) and SDBS was the most stable. In this study, calcium hydroxide and aluminum hydroxide were added to enhance the mechanical properties of the CR emulsion, and the relationship between tensile strength, tear strength and surface free energy were investigated. The tensile and tear strengths of the CR emulsion incresed as the amount of calcium hydroxide and aluminum hydroxide increased. The highest tensile and tear strengths and surface free energy were observed for additions of 1.0% calcium hydroxide and 0.80% aluminum hydroxide, respectively. It was concluded that the interfacial bonding strength was improved by the even dispersion of calcium hydroxide and aluminum hydroxide in the CR emulsion.

• Applied Chemistry for Engineering
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• v.16 no.1
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• pp.39-44
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• 2005

In this study, polyurethane-acryl emulsion resins were synthesized from HDI (hexamethylene diisocyanate), IPDI (isophorone diisocyanate), Polyol, 2-HEMA (2-hydroxy ethylmethacrylate), n-BA (n-butyl acrylate) and MMA (methylmethacrylate). The effects of polyol types on the properties of polyurethane-acryl emulsion resin, such as degree of strength and water resistance and on the manufacturing process were investigated. In addition, the results were compared with those of acrylic emulsion. The test results showed that polyester type polyol demonstrated stronger tensile strength and higher water resistance with time than did acrylic emulsion and polyether type polyol.

• Journal of the Korean Applied Science and Technology
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• v.15 no.2
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• pp.25-32
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• 1998

The emulsion stability of W/O emulsion prepared by D phase emulsification during storage and handling is studied by using phase diagrams. The process of D phase emulsification begins with the formation of isotropic surfactant solution, followed by formation of oil-in-surfactant (O/D) gel emulsion by dispersion of octamethylcyclotetrasiloxane(OMCS) in the surfactant solution. Polyols were essential components for this purpose. To understand the function of polyols, the solution behavior of nonionic surfactant/oil/water/polyol systems were investigated by the ternary phase diagrams of polyoxyethylene oleyl ether/OMCS/propylene glycol(PG) aqueous solutions. The addition of PG increased the solubility of oil in the isotropic surfactant phase. D phase emulsification method has been applied to a new type of cosmetics. By using this emulsification technique, O/W emulsion were formed without a need for adjust of HLB. Fine and stable W/O emulsions were prepared by D phase emulsion.