• Journal of the Korean Applied Science and Technology
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• v.26 no.4
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• pp.407-414
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• 2009

Water-in-Oil (W/O) emulsions are widely used in cosmetics. However, O/W (Oil-in-Water) emulsions are generally superior to W/O emulsions in terms of stability. In this study, we investigated the changes of viscosity, the size of emulsion droplets, and rheological properties of emulsions prepared using distearyldimonium chloride (DDC), magnesium aluminum silicate (MAS) and quaternium-18 hectorite (QH). In addition to the changes of the composition, we tested the condition of homogenization including rotation per minute of the mixer and the mixing time. The viscosity of emulsions with DDC and AMS were not changed with time and the stability of emulsions was stable during the storage time. However, the fluidity of emulsions were low due to the forming gel network in the emulsions. The gelling power of the emulsions with QH was rather weaker than that of the emulsions with DDC and MAS. The viscosity of emulsions with QH was gradually reduced and the phase separation of emulsions with high concentration of oil was observed throughout the storage time, however, the stability of emulsions with DDC, MAS and QH was excellent, the fluidity of emulsions was enhanced, and the viscosity of emulsions was sustained for a long time after setting of emulsions.

• Journal of the Korean Applied Science and Technology
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• v.28 no.1
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• pp.1-5
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• 2011

In this study, We investigated the properites of nano-emulsions containing hydrogenated lecithin prepared by high pressure homogenizer. The size of droplet of emulsions prepared by homogenizer at various rpm (rotation per minute) was not measured due to the unstability of emulsions, however, the size of droplet of nano-emulsions prepared by high pressure homogenizer was around 300 nm and the appearance of emulsions was bluish. The stability of emulsions with various lecithin concentration was tested against time. POV (Peroxide value) of emulsions were plotted against time. POVs of emulsions prepared with an egg lecithin and a soy lecithin were increased with time, however, POV of emulsion with Lecinol S-$10^{(R)}$ was kept constant within 60 hours and at $60^{\circ}C$. In consumer test, the nano-emulsion showed higher affinity regardless of skin type. Both of irritation scores of emulsions were similar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.612-616
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• 1990

The addition of water into oil phase containing hydrophobic emulsifier while stirring forms W/O emulsions. When dispersed phase increase up to a certain extent, phase inversion into O/W emulsions occurs and just before phase inversion O/W/O emulsions exist in a mixed state with W/O emulsions. Thus this experiment was carried out to examine O/W/O emulsions formation in W/O emulsions. The viscosity of sample emulsions(water phase： $H_2O$, oil phase : TGCR-containing olive oil) was measured at the shear rate of 1.92 to 384 per second and at temperature of 25$\pm$0.1$^{\circ}C$, and the development of O/W/O emulsions evaluated from the difference between theoretical and measured values by substituting measured value for Mooney's equation. The formation of O/W/O emulsions tended to be high in sample emulsions just before phase inversion and increase with decreasing TGCR concentrations. This result suggests that high viscosity observed right before phase inversion may also be caused by the formation of O/W/O emulsions.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.299-306
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• 2009

The purpose of this study was to prepare stable water-in-corn oil (W/O) emulsion droplets coated by polyglycerol polyricinoleate (PGPR). W/O emulsions (20 wt% aqueous phase, 80 wt% oil phase containing 8 wt% PGPR) were produced by high pressure homogenization (Emulsions 1), however, appreciable amount of relatively large water droplets (d>$10{\mu}m$) were found. To facilitate droplet disruption, viscosity of each phase was adjusted: (i) increased the viscosity of aqueous phase by adding 0.1 wt% xanthan (Emulsions 2); (ii) decreased the viscosity of oil phase and aqueous phase by heating them separately at $50^{\circ}C$ for 1 hr immediately before emulsification (Emulsions 3). Homogenizing at the elevated temperature clearly led to a smaller water droplet size, whereas xanthan neither improved nor adversely affected on the microstructures of the emulsions. In addition, the Emulsions 3 had good stability to droplet aggregation under shearing stress, thermal processing, and long term storage.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.610-617
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• 2009

The stability of corn oil-in-water emulsions coated by milk proteins, sodium caseinate (CAS), or whey protein concentrate (WPC), was compared under the environmental stress of pH change. Emulsions were prepared at 0.1 of protein:oil because the majority of droplets were relatively small ($d_{32}=0.34$ and $0.35\;{\mu}m$, $d_{43}=0.65$ and $0.37\;{\mu}m$ for CAS- and WPC-emulsions, respectively) and there was no evidence of depletion flocculation. As the pH of the emulsions was gradually dropped from 7 to 3, there was no significant difference in the electrical charges of the emulsion droplets between the 2 types of emulsions. However, laser diffraction measurements, microscopy measurements, and creaming stability test indicated that WPC-emulsions were more stable to droplet aggregation than CAS-emulsions under the same circumstance of pH change. It implies that factors other than electrostatic repulsion should contribute to the different magnitude of response to pH change.

• Journal of the Korean institute of surface engineering
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• v.37 no.6
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• pp.344-349
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• 2004

Emulsions were formed through putting small quantity of nickel electroplating solution into supercritical carbon dioxide, and then electroplating in the $sc-CO_2$ emulsions was conducted. It is an environmental-friendly technology that can solve the treatment of a large quantity of toxic plating wastewater, which is a big problem in the existing wet plating, and also can reduce secondary waste generation fundamentally. Supercritical carbon dioxide emulsions enhanced by ultrasonic horn were formed by non-ionic surfactant and nickel solution. Plating condition within emulsions was set up as 120bar and $55^{\circ}C$ through measurement of electrical conductivity following the pressure change. Experiments were conducted respectively against supercritical carbon dioxide emulsions electroplating and general chemical electroplating, and then their results were compared and analyzed. As the experiment result utilizing emulsions, plating surface was formed very evenly even with a small quantity of electroplating solution, and fine particles were plated compactly without any pinhole or crack due to hydrogenation, which occurs in general electroplating. Used electroplating solution can be reused through recovery process. Therefore, this technology will be able to be applied as new clean technology in electro-plating.

• International Journal of Highway Engineering
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• v.16 no.5
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• pp.1-8
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• 2014

PURPOSES : The objective of this study is to evaluate the bond strength of asphalt emulsions including polymer-modified emulsions for chip seals and fog seals using the bitumen bond strength (BBS) test. METHODS : For the laboratory testing, the Pneumatic Adhesion tensile Testing Instrument(PATTI) device is used to measure the bond strength between the asphalt emulsion and aggregate substrate based on the AASHTO TP-91. In order to conduct all the tests in controled condition, all test procedures are performed in the environmental chamber. The CRS-2L and the SBS CRS-2P emulsions are used as a polymer-modified emulsion, and then unmodified emulsion, the CRS-2, is compared for the evaluation of chip seal performance. For the fog seal performance evaluation, two types of polymer-modified emulsions and one of unmodified emulsion, the CSS-1H, are employed. For chip seal study, the BBS tests are performed at 30, 60, 120, and 240 minutes of curing times with curing and testing temperatures of $15^{\circ}C$, $25^{\circ}C$, and $35^{\circ}C$. The fog seal tests are conducted at 30, 60, 90, 120, 180 minutes, and 24 hours with curing and testing temperatures of $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$. RESULTS AND CONCLUSIONS : Overall, chip seal emulsions and fog seal emulsions show the similar bond strength trend. At the same testing condition, polymer-modified emulsions show better bond strength than unmodified emulsions. Also, there is no significant difference between polymer-modified emulsions. One of important findings is that the most bond strength reaches their final bond strength within one hour of curing time. Therefore, the early curing time plays a vital role in the performance of chip seals and fog seals.

• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.175-182
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• 2010

Various research on the surface of the skin and the relationship between epidermis and composition of ion have been performed. Traditionally, bamboo extract was used as an important material for enhancing healthy condition of a skin. Bamboo salt is well known as one of the most famous traditional medical treatments. In this study, we investigated the stability of P/S (Polyol-in-Silicone) emulsions containing a fair amount of bamboo salt in the range of 0.5~5.0 wt%. For improving the stability of emulsions, we varied the quantity of fatty alcohol and wax ester in emulsions and the stability was checked using DSC (Differential Scanning Calorimeter). We also studied the efficacy of treating the P/S emulsions containing bamboo salt. From the experiment, the emulsions show the mitigation of stimuli, enhancing the skin hydration and improving the appearance of the skin.

• 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.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.288-296
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• 2017

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.