• Journal of Adhesion and Interface
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• v.9 no.2
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• pp.24-31
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• 2008

In this work, calcium hydroxide and magnesium carbonate as metal ionic crosslinking agents were used to introduce ionic crosslinking points to the ethylene vinylacetate (EVA) emulsions for the enhancement of water resistance and mechanical properties of emulsion films. The properties of EVA emulsion film were investigated in crosslinking density, thermal features, surface energy, and mechanical properties, such as tensile strength, elongation at break and tear strength. With the increasing content of metal ionic crosslinking agent, the crosslinking density of the EVA emulsion film increases, resulting into the improvement of water resistance. The surface energy and mechanical properties of the EVA emulsion film, however, showed somewhat different behaviors. The highest surface energy, tensile strength, and tear strength were observed when 0.4% for calcium hydroxide and 0.5% for magnesium carbonate was added respectively, because the EVA emulsion containing carboxylic acid forms strong carboxylate-metal bond of ionically-crosslinked system. Therefore, it can be concluded that metal ionic crosslinking agents, such as magnesium carbonate and calcium hydroxide are considered to improve water resistance and mechanical properties of the EVA emulsion.

• International Journal of Highway Engineering
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• v.17 no.2
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• pp.39-46
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• 2015

PURPOSES: The objectives of this study were to develop a new polymer-modified emulsion for application to tack coats and to evaluate its properties by comparing it with other types of asphalt emulsions, with the goal of providing an enhanced tack coat material for use in construction. METHODS: Modified asphalt binders were developed from using SBS and SBR latex in the laboratory, and their fundamental properties, such as their penetration index and PG grade, were evaluated. Based on the properties, a new tack coat material was developed. To evaluate the newly developed asphalt emulsion, the bonding strength between the two layers of HMA was measured by applying a uniaxial tensile test and shear test. For the tests, a total of four different conditions were applied to the specimens, including the developed asphalt emulsion, latex modified asphalt emulsion, conventional asphalt emulsion, and non-tack coating. RESULTS AND CONCLUSIONS: Overall, the developed asphalt emulsion exhibits the best bonding strength behavior among all of the three types. Also, the two types of polymer-modified emulsions were found to be better for application for use as a tack coat than a conventional emulsion. Especially, at a high temperature ($50^{\circ}C$), the conventional asphalt emulsion no longer acts as a tack coating material. Therefore, the polymer-modified emulsion should be considered for application to tack coat construction during the summer.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.375-380
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• 1997

The purpose of this study is to examine the properties of polymer-modified mortars using asphalt emulsion. The polymer-modified mortars using asphalt emulsion with various asphalt-cement ratios are prepared, and tested for flexural and compressive strengths, water absorption and permeability, carbonation, Cl ion penetration and chemical resistance. From the test results, the flexural and compressive strengths, water absorption and permeability, carbonation and Cl ion penetration depths of polymer-modified mortars using asphalt emulsion tend to be decreased with increasing asphalt-cement ratio, and chemical resistance is improved. It is evident that polymer-modified mortars using asphalt emulsion having an excellent properties as a waterproof and finish materials can be produced.

• Polymer(Korea)
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• v.34 no.4
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• pp.306-312
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• 2010

Triphenylvinylsilane (TPVS) containing vinyl acetate (VAc), butyl acrylate (BA), and Nmethylolacrylamide (NMA) copolymers were prepared by emulsion polymerization. The polymerization was performed at $80^{\circ}C$ in the presence of auxiliary agents and ammonium peroxodisulfate (APS) as the initiator. Sodium dodecyl sulphate (SDS) and Arkupal N-300 were used as anionic and nonionic emulsifiers, respectively. The resulting copolymers were characterized by using Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), and dynamic light scattering (DLS). Thermal properties of the copolymers were studied by using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The morphology of copolymers was also investigated by scanning electron microscopy (SEM) and then the effects of silicone concentrations on the properties of the TPVS-containing VAc-acrylic emulsion copolymers were discussed. The obtained copolymers have high solid content (50%) and can be used in weather resistant emulsion paints as a binder.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• Journal of the Korean Ceramic Society
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• v.36 no.11
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• pp.1163-1168
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• 1999

• Applied Chemistry for Engineering
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• v.3 no.4
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• pp.614-619
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• 1992

Two types of polyurethane(PU) ionomer dispersion having different type of soft segment, viz. Poly (tetramethylene adipate) glycol(PTAd), and polypropylene glycol(PPG) were emulsion blended. Viscosity of emulsion blend, mechanical, and surface properties of the emulsion cast films were determined as a function of blend composition. Mechanical properties showed a large scatter of data or negative deviation from the additivity rule, and this was attributed to the incompatibility of soft segments. Contact angle measurement indicated that air facing surface of emulsion cast film contained more of PPG PU, due probably to its smaller particle diameter compared to PTAd PU.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.910-917
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• 2010

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.94-102
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• 2020

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a^⁎ value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L^⁎ value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.