• 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 Pharmaceutical Investigation
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• v.33 no.4
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• pp.293-298
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• 2003

This study was attempted to develop the physicochemical ad morphological stability test methods for the cream and lotion formulations among the cosmetic foundations and to provide the guidance for the stability methods with respect to basic emulsions and creams. With these developed stability test methods, we can evaluate the expired date or life time of the available basic cosmetics, especially basic lotions ad creams. Also, the stability test methods established in this study can be used as a guideline to test physical and morphological stability of cosmetics in the future. Thus, we selected two types of basic cosmetics such as lotions and creams made by four different cosmetic companies ad applied them to the stability test methods depending on the temperature changes such as temperature cycling and freezing-thawing cycling test. After the temperature changes, the conductivity, turbidity, particle size, creaming ratio and pH changes of the creams and lotions were evaluated and morphological changes such as crystal formation, odor, color and feeling of the creams and lotions were also tested. As the results of the stability tests, all the tested creams and lotions except for one lotion were stable. Therefore, it may be concluded that these short-term accelerated stability tests as physical stability test depending on the temperature change study were suitable for the stability testing methods for the basic cosmetics and may be useful for the establishment of the guideline for the stability test of cosmetics.

• Food Science and Preservation
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• v.17 no.4
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• KSBB Journal
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• v.26 no.1
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• pp.83-86
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• 2011

The stability of cream containing lotus leaf extract (LLE) was evaluated. Stability pH and viscosity were measured at 3 different temperatures ($25^{\circ}C$, $45^{\circ}C$ and $65^{\circ}C$), and at room temperature under the sun light at 2 day intervals during 12 days. The cleansing cream and foam cleansing containing the extract did not show a significant pH change at the different temperatures. However, the pH of the cleansing cream and foam cleansing containing LLE slightly decreased at $25^{\circ}C$. They showed a high stability at temperature conditions ($45^{\circ}C$ and $65^{\circ}C$) and under the sun light condition. The cleansing cream and foam cleansing containing LLE did not show a significant viscosity change at $25^{\circ}C$, but had a tendency of decrease at $45^{\circ}C$ and $65^{\circ}C$. There was no significant offflavor and discoloration as well as physical changes such as creaming and cohesion at $25-65^{\circ}C$ and under the sun light condition. And this LLE could be used as a stable functional cosmetic material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.933-940
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• 2013

In this study, methyl esters with different saturated fatty acids (SFA) were prepared by urea fractionation to make an oil-in-water emulsion. Emulsion characteristics (emulsion stability and oxidative stability) of the methyl ester emulsion were then studied at different percentages of methyl ester saturation (5, 28, 39, 50, and 72%, termed ${\Sigma}$SFA5, ${\Sigma}$SFA28, ${\Sigma}$SFA39, ${\Sigma}$SFA50, and ${\Sigma}$SFA72, respectively). The stability of emulsions (ES) with different SFA content was 46.0 (${\Sigma}$SFA5), 39.5 (${\Sigma}$SFA28), 32.7 (${\Sigma}$SFA39), 32.6 (${\Sigma}$SFA50), and 27.3 (${\Sigma}$SFA72). Results from Turbiscan showed that creaming or clarification, based on the backscattering intensity, was more pronounced with increases in the saturation degree of the emulsion. These results implied that the emulsions with lower saturation were more stable. During 30 days of storage, the lipid peroxide value increased for all emulsions, with the increase less pronounced with the increasing saturation of the emulsion; 1.880 (${\Sigma}$ SFA5), 1.267 (${\Sigma}$SFA28), 1.062 (${\Sigma}$SFA39), 0.342 (${\Sigma}$SFA50) and 0.153 (${\Sigma}$SFA72) mg $H_2O_2/mL$ emulsion. In addition, thiobarbituric acid reactive substances (TBARS) values were significantly lower in emulsions with high saturation (4.419 mg for ${\Sigma}$SFA50 and 4.226 mg for ${\Sigma}$SFA72) than emulsions with low saturation (6.229 mg for ${\Sigma}$SFA5, 6.801 mg for ${\Sigma}$SFA28 and 6.246 mg for ${\Sigma}$SFA39). In conclusion, the emulsions with a higher saturation degree of methyl esters showed lower emulsion stability but better oxidation stability.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.207-213
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• 2014

This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functional properties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP suspension to 3.0, followed by re-adjustment to pH 6.2. The native (CM) and pH-shifted MP (PM) was reacted with and without MTGase, and the gelling and emulsion characteristics were compared. To compare the pH-shifted MTGase-treated MP (PT), deamidation (DM) was conducted by reacting MTGase with MP at pH 3.0. Rigid thermal gel was produced by MTGase-treated native MP (CT) and PT. PM and DM showed the lowest storage modulus (G') at the end of thermal scanning. Both MTGase and pH-shifting produced harder MP gel, and the highest gel strength was obtained in PT. All treatments yielded lower than CM, and CT showed significantly higher yield than PM and DM treatments. For emulsion characteristics, pH-shifting improved the emulsifying ability of MP-stabilized emulsion, while the treatments had lower emulsion stability. PM-stabilized emulsion exhibited the lowest creaming stability among all treatments. The emulsion stability could be improved by the usage of MTGase. The results indicated that pH-shifting combined with MTGase had a potential application to modify or improve functional properties of MP in manufacturing of meat products.

• Journal of the Korean Society of Safety
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• v.7 no.3
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• pp.22-29
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• 1992

Emulsion-type cometics contain many kinds of carbon and energy source i.e., vegetable oil, mineral oil and carbohydrate etc., those can be used as nutrients and caused contamination by microbials. Thereby we have to keep cosmetics from the possibility of contamination by microbials. From this viewpoint, the purpose of this study is to get the data necessary not only to prevent dermatopathia occurred by microbials but also to sustain the quality. In this experiment, we observed how many Staphylococcus aureus were grown in the prepared cosmetics with or without antiseptics so as to prevent contamination. When the contamination proceed, the stability of phase was disturbed and creaming phenomina was happened with some discoloration and bad smell. About 40 days after, the pH was changed from 7.6 to 6.5 and the refractive index of cosmetic raw materials were changed from 1.4415 to 1.4490(water : oil=70:30). By adding antiseptics Into prepared cosmetics, the number of Staphylococcus aureus with challenge test method were decreased to 7$\times$103 cell/ml. For the antibacterial effect against Staphylococcus aureus, p-hydroxy benzoic acid propyl ester in phosphoric acid buffer solution was the best.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.315-321
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• 2015

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increasing NaCl concentration for both oil types. Conversely, increasing NaCl manifested decrease in the emulsion stability index (ESI). In addition, creaming index (CI) also increased with NaCl concentration. From the microscopic observation, droplets of the EMs were more aggregated at relatively higher NaCl concentrations, especially for FO-EMs. All EMs had a gel-like structure owing to G' > G" from the rheological analysis. Comparing the oil types, the emulsifying capacity of SO-EMs was more stable than that of FO-EMs at all NaCl concentrations as determined from the CI value and microscopic observation. Therefore, it can be concluded that SO-EMs and FO-EMs are more stable at relatively lower concentrations of NaCl. In addition, the dispersed stability of SO-EMs was better than that of FO-EMs at the same concentration of NaCl.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.463-468
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• 2017

Waxy rice starch purified from Hwaseonchal white rice was modified by octenyl succinic anhydride (OSA) for use as an emulsifier. OSA-modified starches (1, 2, and 3% OSA, pH 8.5, 6 h) were investigated to understand their physicochemical and pasting properties, and emulsion stability. The degree of substitution (DS) of 1, 2, and 3% OSA starches was 0.0062, 0.0182, and 0.0214, respectively. FT-IR spectroscopy showed that OSA starches showed weak peaks at 1724 and $1572cm^{-1}$ and the peak at $3300cm^{-1}$ was reduced by an increase in the DS. Native and OSA starches showed A type crystallinity and a similar granular size. The OSA starch increased the peak viscosity, but decreased the onset and peak temperatures, and enthalpy with an increase in OSA concentration. The creaming index of emulsion of OSA starches decreased with an increase OSA concentration. It was suggested that the emulsion stabilizing capacity of OSA waxy rice starches increased with an increase in the OSA concentrations.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.779-789
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• 2013

This study aimed to investigate the emulsifying properties of bovine lactoferrin in food emulsion system. First, lactoferrin solution was prepared to study its surface activities, such as surface adsorption characteristics and ${\zeta}$-potential. Second, some physicochemical properties of lactoferrin emulsion which resulted from variations of environmental conditions (i.e., pH or NaCl addition) were determined. As for surface adsorption characteristics evaluated by surface tension, it was decreased with increasing lactoferrin concentration in solution ($1{\times}10^{-5}{\rightarrow}0.2wt%$) and showed a plateau (${\fallingdotseq}44$mN/m) above 0.01 wt%. It was also changed with pH and the minimum value of 53.8 mM/m was observed at pI of lactoferrin. This was related to changes in ${\zeta}$-potential of the lactoferrin solution with respect to pH. Fat globule size of lactoferrin emulsion was decreased with increasing lactoferrin concentration and a stable emulsion was formed above 0.5 wt% lactoferrin in emulsion with fat globule size $d_{32}$ of ca. 0.33 ${\mu}m$ as confirmed by creaming stability experiment (i.e., Turbiscan). As with surface tension, fat globule size of lactoferrin emulsion also changed with pH and showed a maximum value at pI. As evaluated by Turbiscan, in the presence of NaCl, the lactoferrin emulsion showed instability in particular above 10 mM.