• Korean Journal of Clinical Pharmacy
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• v.3 no.2
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• pp.125-130
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• 1993

The particle size distribution and physical stability of commercial lipid emulsion inject, $intralipos^R$ before and after mixture with total parenteral nutrition(TPN) was tested. Three TNAs were prepared by adding intralipos to P-TPN, Neo-TPN and IVH-2 respectively. Particle size of fat emulsion in three TNA preparations were measured by using LPA-3000 photon correlater. Each TNAs was stored for 48 hours at $4^{\circ}C\;and\;25^{\circ}C.$ During storage, three TNAs showed the particle size in the range of 40-1000nm(about $100\%$ of total fat) and in the range of 1000-8000nm(less than $0.005\%$ of total fat). All TNAs were stable in terms of pH and visual appearance. The results showed that added lipid emulsion was stable for 48 hours at $4^{\circ}C\;and\;25^{\circ}C$.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.1
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• pp.9-14
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• 2008

Formation of oil-in-water nano-emulsions has been studied in oil/hydrogenated lecithin/water systems by two shear different instrument. The influence of surfactant concentration on nano-emulsion droplet size and stability has been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was evaluated by measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with increase in surfactant concentration was found in the droplet size in the range of 100~200nm, however, an decrease of instability was found in the droplet size in the range of 300~400nm.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• KSBB Journal
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• v.29 no.5
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• pp.385-391
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• 2014

In this study, the emulsion dispersion stability of optimizing storage temperature was investigated. The system was based on oil/water (O/W) emulsions. In order to evaluate the stability, mean diameter of droplet was measured as a function of temperature with various mixed hydrophilic lipophilic balance (HLB). In addition, the correlations between phase inversion temperature (PIT) and the optimum storage temperature were probed. In this system, majority of the smallest droplet was shown at temperature of $20^{\circ}C$ below PIT. Whether the temperature was increased or decreased from the optimum, size of the droplet increased. According to the mixed HLB, the particle size and optimum storage temperature were also affected. As the concentrations of surfactant were increased, the size of particle decreased with lower optimum temperature for storage. If the surfactant (4 wt%) were mixed with HLB, the optimum storage temperature was $21^{\circ}C$ for maintaining the size of smallest droplet at 108.3 nm in diameter. At above optimum condition, increased size of particle was observed approximately 4 % increases from 108.2 nm to 112.3 nm after 600 hours. The size of particle in emulsion was maintained stably without any considerable effect of Ostwald ripening phenomena at the optimum storage temperature with low polydispersity index.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.900-903
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• 2009

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.1
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• pp.1-7
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• 2019

We introduce to prepare liquid crystalline emulsion composed of cetearyl alcohol, cetyl palmitate, sorbitan palmitate, sorbitan olivate, ceramide and so on which can enforce interface between oil-based particle and water phase. In terms of structural analysis, the stability of the liquid crystalline emulsion including ceramide, which is immisible ingredient, at high temperature was proved by polarized microscope, cryo-SEM, small-angle x-ray scattering, in addition to viscometer and static light scattering by physical analysis.

• Economic and Environmental Geology
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• v.46 no.1
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• pp.51-61
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• 2013

Researches on the oil recovery enhancement using the nanotechnology has recently been studied in the United States. The previous researches has focused mainly on the flow characteristics of nanoparticles in porous media, and the stability of the nano-emulsion itself. However, the analysis did not deal with the size effects between a nano-emulsion and the pore size which has an important role when nano-emulsion flows in the porous media. In this research, nano-based emulsion was fabricated which is able to be applied for the enhanced oil recovery techniques and its characteristics was analyzed. In addition, in order to identify the characteristics of nano-emulsions flowing through the porous media, the size effect was analysed by filtering test. According to the results, when the emulsion was fabricated, SCA(Silane Coupling Agent) or PVA(Poly Vinyl Alcohol) are added to improve the stability of emulsion. As the ratio of the decane to water increased, the viscosity of emulsion and the droplet size also increased. For the filtering test at the atmospheric conditions, the droplet did not go through the filter; only the separated water from the emulsion was able to be filtered. This phenomenon occurred because the droplet was not able to overcome the capillary pressure. At the filtering test by suction pressure, most of the emulsion was filtered over the filter size of $60{\mu}m$. However, the ratio of filtration was rapidly degraded at less than $45{\mu}m$ filters. This is caused due to deformation and destruction of the droplet by strong shear stress when passing through the pore. The results from the study on the basic characteristic of nano-emulsion and filtering test will be expected to play as the important role for the fabrication of the stable nano-emulsion or the research on the recovery of residual oil in porous media.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.53-62
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• 2013

Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.469-479
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• 2015

This study is related to the developing method of a transparent sunscreen cosmetic which has waterproofing property and no white turbidity when applied to skin. The transparent sunscreen is prepared by exploiting refractive index difference between oil-phase and water-phase of water-in-oil(W/O) emulsion. The sunscreen according to this study is prepared as a W/O type emulsion so that it is water-stable and water resistance. Also, the stability of W/O type emulsion is developed by adjusting the content of oil phase part and water phase part. As a result of this studying, the transparent W/O emulsion is prepared by adjusting the refractive index of oil-phase and water-phase within 0.004 and it is found that the stability of the transparent sunscreen is increasing when the water phase part is over 75% (w/w) of the W/O emulsion. Through clinical test of transparent sunscreen, the value of sun protection Factor(SPF) and Protection Factor of UVA(PFA) were determined. SPF and PFA values of transparent sunscreen were indicated $30.99{\pm}1.65$ and $3.01{\pm}0.30$.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.9-13
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• 1989

The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.