• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.209-213
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• 2006

Relationship between printability and rheological properties of UV flexographic (flexo) inks were investigated. UV flexo suspensions of carbon black in liquid medium having various binding materials such as acylate pre-polymer, di/multi-functional monomer, and diluents, were used as sample inks. Inks were characterized on a rheometer in terms of steady and dynamic behaviors. To understand the rheological properties of UV flexo inks, we must determine the specific rheological properties of chemical and/or physical interactions of their components (pigments, functional monomers, and pre-polymers). In particular, we discussed the influence of multi-functional monomers and the relationship between the rheological properties and transient networks formed by carbon black. In this study, we investigated the interrelationships between rheological properties of UV flexo inks and chemical and/or physical interactions of their components. To investigate correlations between the printability and the rheological behaviors induced by interfacial interactions between ink compositions, we carried out rheological tests of UV ink suspensions. The results were compared with printing tests so as to find out the relationship between printability and rheological properties of ink.

• 한국수산과학회지
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• 제30권6호
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• pp.956-963
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• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.

• Korea-Australia Rheology Journal
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• 제11권3호
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• pp.219-223
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• 1999

The effects of the transreactions on the rheological properties have been found in the poly(ethylene 2, 6-naphthalate) (PEN) and poly (ethylene terephthalate) (PET) blends. The rheological properties were very much dependent on the blend compositions, which, in turn, were related to extent of the reactions. In particular, a blend with 50/50 wt% composition exhibits an unusual and remarkable decrease in complex viscosity and it may be related to the randomness of the copolymer structure through transreactions. It has been identified by investigating the extent of transreactions and block length of the copolymer from the (ethylene 2, 6-naphthalate) (EN) and (ethylene terephthalate) (ET) units from $^1{H}$ n.m.r. spectra.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2022년도 가을 학술논문 발표대회
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• pp.249-250
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• 2022

In this study, two types of chitosan-catechol polymers (a-CP and b-CP) were synthesized and mixed with polyvinyl alcohol (PVA) and sodium tetraborate decahydrate (Na₂B4O₇·10H₂O) to form hydrogels. The characteristics of these polymers were tuned by varying the pH during their syntheses, and their structures were characterized using nuclear magnetic resonance spectroscopy and ultraviolet-visible spectroscopy. Rheological and self-healing properties of hydrogels were evaluated. As a result, the viscoelastic modulus was improved due to the increased functional group content, and the self-healing property was excellent regardless of the functional group content.

• KSBB Journal
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• 제10권5호
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• pp.547-552
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• 1995

Some functional and rheological properties of the ${\gamma}$-polyglutamic acid(${\gamma}$-PGA) produced from alkalophilic Alcaligenes sp. were investigated. Viscosity synergism with thickening agents, capacities for gelling, entrapig of heavy metals, and flocculability of ${\gamma}$-PGA were not observed, but the relatively good compatability with various polyvalent metallic ins, excellent absorption ability and spinability were observed. The ${\gamma}$-PGA solution showed non-Newtonian flow behavior and exhibited pseudoplastic property with a yield stress at above 1% concentration. The values of flow index for 1% solution were in the range of 0.41∼0.75 showing shear rate dependency and the value of yield stress was 2.28 Pa. The value of consistency index was 0.868 Pa$.$Sn and was exponentially dependent on concentration.

• 한국축산식품학회지
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• 제36권5호
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• pp.671-678
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• 2016

Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological properties of MP gels mediated by MTG as affected by modifications (fractioning: 7S-globulin of RBPI and/or preheat treatment (pre-heating; 95℃/30 min): pre-heating RBPI or pre-heating/7S-globulin). Cooking yields (CY, %) of MP gels was increased with RBPI (p<0.05), while 7S-globulin decreased the effect of RBPI (p<0.05); however, preheating treatments did not affect the CY (p>0.05). Gel strength of MP was decreased when RBPI or 7S-globulin added, while preheat treatments compensated for the negative effects of those in MP. This effect was entirely reversed by MTG treatment. Although the major band of RBPI disappeared, the preheated 7S globulin band was remained. In scanning electron microscopic (SEM) technique, the appearance of more cross-linked structures were observed when RBPI was prepared with preheating at 95℃ to improve the protein-protein interaction during gel setting of MP mixtures. Thus, the effects of RBPI and 7S-globulin as a substrate, and water and meat binder for MTG-mediated MP gels were confirmed to improve the rheological properties. However, preheat treatment of RBPI should be optimized.

• 폴리머
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• 제31권3호
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• pp.269-272
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• 2007

본 연구는 생분해성 고분자인 폴리락틱에시드(Poly(lactic acid; PLA)의 가공성을 향상시키는 연구의 일환으로 순수 PLA, 반응압출법에 의한 화학적으로 개질된 PLA 및 기능성 단량체를 함유한 PLA에 전자선을 조사하여 PLA를 개질한 후 유변학적 특성을 조사하였다. 유변학적 특성은 복합점도와 log G' vs. log G" 선도를 이용하여 해석 분석 비교하였다. 그 결과 전자선 조사로 개질된 순수 PLA 및 화학적으로 개질된 PLA의 복합점도는 전자선 조사량에 따라 감소하는 경향을 보였지만, 기능성단량체가 첨가된 PLA는 전자선 조사에 의해 복합점도가 증가하다가 감소하는 경향을 보였다.

• 한국유변학회:학술대회논문집
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• 한국유변학회 2001년도 Australian-Korean Rheology Conference 2001
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• pp.156.3-156
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• 2001

(No abstract, see full-text)

• Food Science and Biotechnology
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• 제18권6호
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• pp.1511-1514
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• 2009

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.