• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.865-867
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• 2009

In this paper, we describe the fabrication of nano-scale ink particles with narrow size distribution to offer high optical density in electrophoretic display applications. Charged white ($TiO_2$ and polyester) and black (carbon black and polyester) nano size ink particles in size range of 200 ~ 700nm were made successively using modified non-aqueous base emulsion process. The EPD showed white reflectance of 58% and saturation voltage of ${\pm}10V$.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.10a
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• pp.80.1-80
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• 2003

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.238-247
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• 2012

Nanotechnology in the food industry is an emerging area with considerable research and potential products. Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on edible fat crystals, silica nanoparticles, and novel particles of biological origin nanocrystals. The special features characterizing the properties of Pickering stabilized droplets are focused in comparison with those of protein-stabilized emulsions. We also review describes application examples of these in the food industry.

• Applied Chemistry for Engineering
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• v.32 no.1
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• pp.110-116
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• 2021

In this work, the surface of hydrophilic cellulose nanofibrils (CNFs) was modified precisely by varying amounts of cetyltrimethylammonium bromide (CTAB) to produce CNF-based particle surfactants. We found that a critical CTAB density was required to generate amphiphilic CTAB-grafted CNF (CNF-CTAB). Compared to pristine CNF, CNF-CTAB was highly efficient at stabilizing oil-in-water Pickering emulsions. To evaluate their effectiveness as particle surfactants, the surface coverage of oil-in-water emulsion droplets was determined by changing the CNF-CTAB concentration in the aqueous phase. Furthermore, styrene-in-water stabilized by CNF-CTAB surfactants was thermally polymerized to produce CNF-stabilized polystyrene (PS) particles, offering a great potential for various applications including pharmaceuticals, cosmetics, and petrochemicals.

• Polymer(Korea)
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• v.37 no.1
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• pp.28-33
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• 2013

Zaltoprofen, a propionic acid derivative non-steroidal anti-inflammatory drug, was known to have powerful inhibitory effects on acute, subacute and chronic inflammation. For initial release and sustained release, the microspheres were prepared using an emulsion-solvent evaporation method like an O/W emulsion method with varying the ratio of zaltoprofen-loaded polyoxalate (POX)/PLGA micropheres. The morphology of the microspheres was confirmed by scanning electron microscopy. The crystallinity of microspheres was analyzed by X-ray diffraction and differential scanning calorimeter. Fourier transform infrared spectroscopy was used to analyze the chemical structure of microspheres. The increased ratio of POX microspheres affected the initial drug release, and the sustained release of drug was influenced by ratio of PLGA microspheres. In this study, the initial release behavior of zaltoprofen can be controlled by the ratio of POX/PLGA microspheres.

• Journal of the Korean Ceramic Society
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• v.54 no.2
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• pp.102-107
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• 2017

The dependence of the IR optical properties of PMMA/$Al_2O_3$ nanocomposite on the alumina content was investigated in the wavelength range of $3500-2800cm^{-1}$. The samples were prepared via emulsion polymerization technique using oleic acid as a coupling agent. Grafting density calculations were carried out by means of elemental analysis CHN to yield the best coupling agent content. FTIR analysis confirmed the existence of a chemical bond between aluminum oxide and oleic acid. The outcomes of XRD analyses showed the presence of cubic gamma aluminum oxide in the nanocomposite, in contrast to the amorphous nature of PMMA. TEM images showed the core-shell morphology of the particles other than pristine PMMA. Optical constants of the nanocomposite were calculated based on FTIR spectra and the Kramers-Kronig equations. The presence of nano alumina modified some of the optical indexes in IR region.

• Korean Journal of Materials Research
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• v.22 no.6
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• pp.298-302
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• 2012

Fe/$SiO_2$ core-shell type composite nanoparticles have been synthesized using a reverse micelle process combined with metal alkoxide hydrolysis and condensation. Nano-sized $SiO_2$ composite particles with a core-shell structure were prepared by arrested precipitation of Fe clusters in reverse micelles, followed by hydrolysis and condensation of organometallic precursors in micro-emulsion matrices. Microstructural and chemical analyses of Fe/$SiO_2$ core-shell type composite nanoparticles were carried out by TEM and EDS. The size of the particles and the thickness of the coating could be controlled by manipulating the relative rates of the hydrolysis and condensation reaction of TEOS within the micro-emulsion. The water/surfactant molar ratio influenced the Fe particle distribution of the core-shell composite particles, and the distribution of Fe particles was broadened as R increased. The particle size of Fe increased linearly with increasing $FeNO_3$ solution concentration. The average size of the cluster was found to depend on the micelle size, the nature of the solvent, and the concentration of the reagent. The average size of synthesized Fe/$SiO_2$ core-shell type composite nanoparticles was in a range of 10-30 nm and Fe particles were 1.5-7 nm in size. The effects of synthesis parameters, such as the molar ratio of water to TEOS and the molar ratio of water to surfactant, are discussed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.3
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• pp.201-207
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• 2012

The influence of different dilution procedures on the properties of oil-in-water (O/W) nano-emulsions obtained by dilution of oil-in-ethanol (O/E) microemulsions with water has been studied. The system water/ethanol/nonionic surfactant/silicone oil with ethanol was chosen as model system. The dilution procedures consisted of adding water (or microemulsion) stepwise. By mixing O/E microemulsions into water, nano-emulsions with droplet diameters of 30 nm were obtained. In contrast, by mixing water into O/E microemulsion, emulsions with diameter of 400 nm were obtained The dilution methods were shown to be a key factor determining the properties of the emulsions. There were no change in diameters of nanoemulsion droplets against time, however sizes of droplets in the emulsion with larger droplets were increased with time and the mechanism of unstability was thought to be Ostwald ripening.

• Journal of the Korean Ceramic Society
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• v.47 no.2
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• pp.113-116
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• 2010

The silica coated $Fe_3O_4$ nanoparticles have been synthesized using a micro-emulsion method. The $Fe_3O_4$ nanoparticles with the sizes 6 nm in diameter were synthesized by thermal decomposition method. Hydrophobic $Fe_3O_4$ nanoparticles were coated silica using surfactant and tetraethyl orthosilicated (TEOS) as a $SiO_2$ precursor. Shell thickness of silica coated $Fe_3O_4$ can be controlled (11~20 nm) through our synthetic conditions. The $Fe_3O_4$ and silica coated $Fe_3O_4$ nano powders were characterized by transmission electron microscopy (TEM), x-ray diffraction (XRD) and vortex magnetic separation (VMS).

• 한국유가공학회:학술대회논문집
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• 2004.11a
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• pp.17-29
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• 2004

Nanofood can be simply defined as natural polymer particles containing functional food materials in nanoscale that are synthesized by polymerization or emulisification process. They have very uniform diameters in the range of 1 to 100 nm and extensive surface areas due to the small particle size in spite of their non-porosity. Although the technique to produce nanofood has not Bong developing history, many works have been achieved in various fields. Nanofood has a lot of special advantages, such as functionality, diversity, applicability, etc. In case of the domestic food industries, however, the accumulation of related technique is insufficient against developed countries except used food materials. Also, it is difficult to acquire technical know-how from the developed countries that possess those technologies. We have been studied on preparing functional nanofood and developing new production processes since 1999. Last 5 years we have laid the foundation on the preparation of nanofood and now are focusing on developing new processes of nanofood and expending the field of its applications.