• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.761-766
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• 2008

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal ${\alpha}$-amylase (AMYL), maltogenic bacterial ${\alpha}$-amylase (NMYL), glucose oxidases (GO), and xylanase+hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester+propylene glycol ester+sucrose ester+sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO+AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.

• Journal of the Korean Applied Science and Technology
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• v.15 no.3
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• pp.67-75
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• 1998

Polyoxyethylene monooleate was prepared by addition of ethylene oxide to oleic acid. And also, polyoxyethylene monooleate type oil dispersant was prepared by blending polyoxyethylene monooleate, n-paraffine, sorbitan monooleate, sorbitan monopalmitate, and palm oil. Dispersion efficiency test was carried out by vertical shaking flask and swirling flask methods. Low toxic oil dispersant was prepared with polyoxyethylene monooleate, which has high biodegradability and excellent dispersion efficiency on crude oils and weathered W/O emulsions with high viscosity, and its dispersion efficiency was measured to various crude oils and weathered oils.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.9_10
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• pp.1153-1159
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• 2003

The effects of changing aqueous solution properties by nonionic surfactants on wetting behavior and water retention properies of hydrophobic PET (polyethylene terephthalate) fabric were reported. The aqueous solution properties were diversified by mixing and diluting two nonionic surfactants, i.e., sorbitan monolaurate (Span 20) and polyoxyethylene(20) sorbitan monolaurate (Tween 20). The surface wetting properties ($cos{\theta}$) of PET fabric were greatly improved by adding $10^{-1}g/dl$ Tween 20 and further improved by mixing Span 20 to the system. The water retention properties (W) of PET fabric were also greatly increased by addition of $10^{-1}g/dl$ Tween 20. In diluted surfactant systems, the $cos{\theta}'s$ were increased with decreasing surface tension of aqueous liquids. The ratios of aqueous liquid retained in the pore structure to liquid retention capacity (W/H) were also increased with decreasing surface tension, however, W/H values were dramatically increased right after critical micelle concentration (cmc). The existence of micelles was important for the retention of aqueous liquids in the fabric. The critical surface tension of PET fabric used was found to be 28.7dyne/cm.

• 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.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.713-714
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• 2005

• Journal of the Society of Cosmetic Scientists of Korea
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• v.22 no.2
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• pp.20-40
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• 1996

The oil in water type ME of 4 component system was composed with POE monoalkyl ether and POE sorbitan monoalkyl ester as surfactant, saturated hydrocarbon, side chain structure and aromatic structure as oil, and glycerine as cosurfactant using high pressure homogenizer. The objective of this study was to examine the role of surfactant and oil structure on droplet size and stability. The experimental results showed that the droplet size was smaller with bigger polarity of oil, less hydrocarbon, longer hydrophilic chain of surfactant and higher concentration of glycerine. SQ and LP systems showed very stable but AB and ISB system unstable microemulsion.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.536-545
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• 2015

This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (${\omega}$). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.

• Applied Chemistry for Engineering
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• v.8 no.3
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• pp.510-516
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• 1997

O/W emulsions were prepared by adding water to the solution containing amphiphilic resin and the mixed emulsifier of cetyl alcohol polyoxyethylene(20) sorbitan monooleate. Phase behavoir of these emulsions was studied at various HLB(Hydrophilic Lipophilic Balance) values and temperatures. The polar oil emulsion containing the amphiphilic resin showed improved phase stability at various temperatures. Model compounds which contain one of the functional groups in the amphiphilic resin were used in the polar oil phase in order to study the effect of interaction between the functional group and the emulsifier on the phase stability of emulsion. These model compound emulsions showed the phase stability order of poly(acrylic acid)

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.289-295
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• 2016

Curcumin is a flavonoid found in the rhizome of the turmeric plant (Curcuma longa L.) and has recently attracted interest because it has numerous biological functions and therapeutic properties. In the present study, we attempted to incorporate curcumin into medium-chain triglyceride (MCT) nanoemulsions (0.15 wt% curcumin, 10 wt% MCT oil, and 10 wt% emulsifiers) with various emulsifiers [polyoxyethylene (20) sorbitan monolaurate (Tween-20), sorbitan monooleate (SM), and soy lecithin (SL)]. The physicochemical properties of the nanoemulsions including the Ostwald ripening stability were investigated. The initial droplet size was found to be 89.08 nm for the nanoemulsion with 10 wt% Tween-20 (control), and when Tween-20 was partially replaced with SM and SL, the size decreased: 73.43 nm with 4 wt% SM+6 wt% Tween-20 and 67.68 nm with 4 wt% SL+6 wt% Tween-20 (prepared at 15,000 psi). When the nanoemulsions were stored for 28 days at room temperature, the droplet size increased as the storage time increased. The largest increase was observed for the control nanoemulsion, followed by the 4 wt% SL+6 wt% Tween-20 and 4 wt% SM+6 wt% Tween-20 systems. The Turbiscan dispersion stability results strongly supported the relationship between droplet size and storage time. The time-dependent increase in droplet size was attributed to the Ostwald ripening phenomenon. Thus, the Ostwald ripening stability of curcumin-loaded MCT nanoemulsions with Tween-20 was considerably improved by partially replacing the Tween-20 with SM or SL. In addition, curcumin may have acted as an Ostwald ripening inhibitor.

• Polymer(Korea)
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• v.25 no.4
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• pp.460-467
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• 2001

Inverse suspension polymerization of acrylamide (AM) in cyclohexane was carried out to study the effects of concentrations of sorbitan ester (Span) stabilizers and 2,2'-azobis (2-methyl propionamidine) dihydrochloride (AIBA) initiator, amount of monomer, shaking speed, and polymerization temperature on the particle size of the resulting poly (acrylamide) (PAM) beads and their molecular weights. It was found that the particle diameter. in general, decreased with increasing concentration of stabilizer, shaking speed, and water content in the aqueous phase, and with decreasing concentration of initiator and polymerization temperature. The average molecular weight of the resulting PAM beads was also found to increase with increasing concentrations of monomer and stabilizer, and also with decreasing concentration of initiator, polymerization temperature, and water content in the aqueous phase. In this study, PAM beads ranging 2 ~ 50 ${\mu}$m in diameter, with 8000000 ~ 12000000 in the weight average molecular weight were successfully prepared in almost 100% conversion.