• 한국응용과학기술학회지
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• 제25권4호
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• pp.485-494
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• 2008

The acrylic coating emulsions were prepared by the emulsion polymerization to protect the surface of steel plate from the corrosion chemicals like acid, base and salt water. MMA(methyl methacrylate), styrene, BA(butyl acrylate), and 2-HEMA(2-hydroxyethyl methacrylate) were used as monomer. KPS(potassium persulfate) and SBS(sodium bisulfite) as redox initiator and SDBS(sodium dodecylbenzene sulfonate) as emulsifier were used on the emulsion polymerization reaction. The most stable in-situ coating was obtained when 10% of MMA was added. Both particle size and quantity in emulsion were decreased as increasing the mount of SDBS. the most stable prepared coating emulsion with polyisocyanate crosslinker showed very high anticorrosion properties on the coated steel layer to salt water, whereas no significant improvement of anticorrosion property to acdic and basic condition it showed.

• 접착 및 계면
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• 제13권2호
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• pp.89-93
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• 2012

본 연구에서는 아크릴 점착제 합성시 점착부여제의 투입방법에 따른 물성 변화를 알아보았다. 아크릴 에멀젼 합성시, 점착부여제의 함량이 증가함에 따라 유리전이온도($T_g$)는 증가하는 경향을 나타내었으며, 초기 접착력은 고상 점착부여수지의 경우 10 phr, 점착부여 에멀젼의 경우 15 phr에서 최대값을 나타내었다. 또한 내열 접착력 및 내수 접착력의 경우 점착부여 수지의 함량이 증가함에 따라 증가하는 경향을 나타내었다.

• Journal of Applied Biological Chemistry
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• 제42권4호
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• pp.180-185
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• 1999

Protein concentrate was produced and succinylated from rice bran to assess and improve its functional properties for the purpose of expanding the uses of rice bran proteins. The most effective solvent for the extraction of rice bran proteins was 20% aqueous ethanol at pH 9. The protein content of rice bran protein concentrate produced was 70.0% and the total protein yield was 64.3%. The extent of succinylation of free amino groups in the modified products was 72.8%. Though the modified protein products showed good functional properties including solubility, emulsion properties, and oil absorption capacity, it did not form gel. Succinylation improved solubility and emulsion and gelling properties. These improvements in functionality will enhance the value of rice bran proteins, thus enabling them to be more competitive with other food proteins.

• Journal of Pharmaceutical Investigation
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• 제37권4호
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• pp.217-222
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• 2007

To develop cleansing tissue composed of silicone multiple emulsions which could easily remove make-up residues and confer skin protecting effect without damaging skin, we formulated various silicone multiple emulsions and evaluated the physicochemical properties including viscosity, cleansing effect, and safety effect. Also, cleansing tissue incorporated with silicone multiple (W/Si/W) emulsion was stored for 6 months, and judged its stability through microscopes under accelerated and long-term condition. Cleansing effect was evaluated by chromameter. Skin hydration effect was determined by corneometer and incorporation effect into non-woven fabric cotton was evaluated by volunteer survey. Low viscosity ranged from 400 centipoise (cP) to 1,000 cP was obtained from a stabilized W/Si/W emulsion containing more than 10% volatile silicone. Mean diameter of fresh W/Si/W emulsion was $20{\mu}m$, but after storage for 3 months at $45^{\circ}C$, the particle size of the W/Si/W emulsion increased up to $50{\mu}m$. Both W/Si/W emulsion-incorporated cleansing tissue and commercial product showed equally good cleansing effect. In addition, skin allergies such as erythema, edema, scaling itching, stinging, burning, tightness and prickling were not observed through macroscopic examination. From the transepidermal water loss results, the cleansing tissue consisting of W/Si/W emulsion showed superior hydration effect to commercial product. In conclusion, this study suggests cleansing tissue using W/Si/W emulsion could be used for an excellent efficacy compared with commercialized cleansing tissue.

• 한국축산식품학회지
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• 제32권5호
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• pp.618-626
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• 2012

Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.

• 접착 및 계면
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• 제20권4호
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• pp.135-139
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• 2019

본 연구에서는 인계 난연성 단량체를 점착성 아크릴 단량체인 butyl acrylate, 2-ethylhexyl acrylate, methyl methacrylate, acrylic acid, 2-hydroxyethyl methacrylate와 고형분 65%에서 공중합을 진행하여 난연성 수성 아크릴 에멀젼 점착제를 합성하였다. 이때 전환율은 100%를 보이며 인계 난연 단량체의 첨가량에 따라 점착제의 점도에 차이가 발생하였고 최대 5500cps의 점도를 나타내었다. FT-IR로 아크릴 점착제의 구조분석을 진행하였고, differential scanning calorimeter (DSC) 열적 특성을 측정하였다. 인계 난연 단량체의 첨가에 따라 유리전이온도(Tg)는 미첨가시 -44.1℃에서 최대첨가량 15part에서 -31.4℃로 증가하였다. 박리강도는 미첨가시 2100gf/inch였으며 첨가량 15part에서는 200gf/inch를 나타내었고 난연성 수성 아크릴 에멀젼 점착제의 방염성을 평가하여 난연성 점착제로서의 특성 확인하였다.

• 접착 및 계면
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• 제12권4호
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• pp.117-124
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• 2011

본 연구는 보호콜로이드로 PVA를 사용한 PVAc 에멀젼 폴리머와 VAE 에멀젼 폴리머 블렌드에 관한 것으로 보호콜로이드로 사용된 PVA는 블렌드 전의 각각의 에멀젼 폴리머 필름과 블렌드 후의 필름에서도 연속상으로 존재하였다. 이는 블렌드를 구성하는 입자사이에서 뛰어난 접착력을 예상하게 한다. Tg가 서로 다른 에멀젼 폴리머 블렌드는 중요한 관심 대상이며 PVAc/VAE 에멀젼 폴리머 블렌드는 이 중 간단하면서도 또 다른 뛰어난 연구 방향을 제시하였다. 혼합 결과, PVAc 증가에 따라 신율이 저하되었고, PVAc 제조에 사용된 가소제가 혼합물의 Tg에 영향을 미쳐 PVAc 가소제의 VAE 에멀젼 폴리머으로의 이행으로 인하여 VAE 에멀젼 폴리머의 Tg를 저하시켰고, 인장강도 및 내열성, 접착력에서 두 혼합물의 상승효과가 나타났다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.330-342
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• 2003

The formation of emulsions and micelles in water/ceramide PC104/CholE $O_{20}$/C$_{16}$E $O_{20}$ and water/ceramide PC104/CholE $O_{20}$ mixtures was investigated through the phase behavior studies. The phase diagrams showed the existence of micelle and emulsion regions in both systems. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) showed the wider micellar and emulsion regions than the single surfactant system (CholE $O_{20}$). From FT-IR measurements, it was found that the polyoxyethylene (POE) groups of surfactants formed the hydrogen bonds with amido carbonyl group in ceramide PC104. This result indicated that the hydrophilic part (EO) of surfactants could stabilize the lamellar structure and emulsion of ceramide PC104. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) resulted in the smaller emulsion droplet size due to the effect of curvature at the interface, thus further increasing emulsion stability. With the penetration of $C_{16}$E $O_{20}$into the interfacial layer of surfactants in emulsion, the curvature of the interface might be altered for the formation of smaller emulsion droplets. The mixed surfactant system could incorporate up to 4 wt. % of ceramide PC104 into emulsion more than single surfactant system.ystem.m.

• 한국식품조리과학회지
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• 제13권1호
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• pp.70-77
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• 1997

This study was performed to examine the changes in pH, viscosity, emulsion capacity, emulsion stability, and sensory characteristics during 21 day storage of soy milks prepared by the addition of the different kinds(glucose, fructose, sucrose) and concentrations (5%, 7%, 10%) of sugars. The pH values of all sugar added samples and control were 7.19∼7.40, which belong to the range of good suspension stability. The viscosity values of all sugar added samples were higher than that of control, and those of 7% and 10％ fructose added groups and 5％ sucrose added group increased during storage. While the emulsion capacity values of all sugar added samples were significantly higher than that of control, those of 7％ sugar added groups were the highest. During storage, the emulsion capacity decreased rapidly during the first 7 days, but after then decreased gradually. The emulsion stability values of all sugar added samples were higher than that of control, especially those of all fructose added samples were the highest. The emulsion stability of all sugar added samples increased during the first 7 days, but after then decreased. Sensory evaluations, the scores of sweet taste, roasted nutty taste, color, overall quality of fructose added samples were the highest. According to the above results, the emulsion capacity of 7％ sugar added samples were the highest, and emulsion stability and all sensory characteristics of fructose added samples were the best. Therefore, it was thought to be the most desirable to prepare soy milks by the addition of 7％ fructose.

• 한국식품조리과학회지
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• 제7권2호
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• pp.97-104
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• 1991

This study was carried out in order to study the protein functionality such as foaming and emulsifying properties by succinylation of peanut protein isolates. Succinylated and unsuccinylated peanut protein isolate was tested for to find out the effect of pH, heat treatment and sodium chloride concentration on the solubility, foam expansion, foam stability, emulsion capacity and emulsion stability. The results are summarized as follows; 1. Succinylation enhanced the solubility of peanut protein isotate (PPI). The solubility of succinylated PPI markedly increased at pH 4.5. When the protein solutions was heated, the solubility of succinylated PPI greatly increased than PPI at pH 3. With addition of NaCl, solubility of succinylated PPI increased at pH 7 and pH 9. 2. The foam expansion of PPI and succinylated PPI on pH was no difference between both proteins. Addition of NaCl and heat treatment caused steeply increased in foam expansion at pH 3. 3. The foam stability of PPI and succinylated PPI showed the lowest value at pH 4.5. When PPI and succinylated PPI was heated, foam stability of two proteins incensed at pH 3 and showed similar aspects between PPI and succinylated PPI. However, at pH 9 stability of succinylated PPI decreased by heat treatment over $60^{\circ}C$. 4. Emulsion capacity of succinylated PPI on pH was markedly increased and showed the highest value at pH 11. At pH 4.5 which is isoelectric point of PPI, emulsion capacity of PPI by succinylation improved than that of PPI. When succinylated PPI was heated, emulsion capacity was greatly increased at pH 2 and pH 7. With NaCl was added, emulsion capacity of succinylated PPI increased than that of PPI. 5. Emulsion stability of PPI and succinylated PPI was affected by pH and showed its highest value at pH 11. At pH 4.5, emulsion stability of succinylated PPI increased than that of PPI. Addition of NaCl and heat treatment caused slightly increased in emulsion stability of succinylated PPI.