• 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.

• 폴리머
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• 제33권4호
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• pp.384-388
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• 2009

폴리아크릴로니트릴(PAN)과 셀룰로오스 아세테이트(CA) 블렌드/디메틸포름아미드(DMF) 용액의 유변학적 특성을 온도와 블렌드 조성비에 대하여 조사하였다. 모든 고분자 용액이 온도 변화에 따라 매우 특징적인 유변학적 거동을 보였다. 8 wt% 용액의 경우 $20{\sim}60^{\circ}C$ 온도범위에서 온도의 증가와 더불어 용액의 점도가 증가하고 손실탄젠트값이 감소하였다. $20^{\circ}C$에서는 용액의 물성이 블렌드의 조성에 영향을 받았으나 40 및 $60^{\circ}C$에서는 조성비가 용액 물성에 미치는 영향이 크게 감소하였다. 더 높은 온도에서의 더 긴 분자 이완시간으로부터 온도가 증가함에 따라 분자간력에 의한 물리적 구조 형성이 촉진된다는 것을 알 수 있었다. 이러한 유변학적 특성에 대한 원인은 묽은 용액의 특성으로부터 유추할 수 있었다. 고분자 용액의 고유점도가 온도가 증가함에 따라 감소하였다.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.419-424
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• 2003

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

• 한국축산식품학회지
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• 제42권5호
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• Macromolecular Research
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• 제17권12호
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• pp.950-955
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• 2009

The physical and rheological properties of thermoplasticized irradiation-crosslinked polyethylene foam using supercritical methanol treatment were investigated by GPC, FTIR, DSC, WAXS, DMTA and UDS. The polyethylene foam was selectively decrosslinked into thermoplasticized polyethylene in an appropriate supercritical methanol condition without any undesirable side reactions such as oxidation and disproportionation. The thermoplasticization was promoted with increasing reaction temperature to reach completion above $380^{\circ}C$. The supercritical reaction condition affected the crystallization behavior, and mechanical and rheological properties of the decrosslinked polyethylene foam, but not its crystallographic structure or crystallinity.

• 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.

• Korea-Australia Rheology Journal
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• 제20권4호
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• pp.213-220
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• 2008

The effects of temperature on the rheological properties of the solutions of poly(vinylidene fluoride-co-hexafluopropylene) (PVDF-HFP) in dimethyl acetamide (DMAc) were investigated in terms of frequency and concentration. The effects of temperature on the intrinsic viscosity of the solutions were discussed. In dynamic rheological measurement, the concentrated solutions showed a little unexpected rheological response; as temperature was increased dynamic viscosity was increased and the solutions exhibited more noticeable Bingham body character over the temperature range, 30 to $70^{\circ}C$. In addition, the solution gave longer relaxation time, lower value of loss tangent and higher value of yield stress at higher temperature and at higher concentration. On the other hand, the dilute solutions revealed that intrinsic viscosity was decreased and its Huggins constant was increased with increasing temperature. These physical parameters suggested that the increase of viscosity with increasing temperature resulted from the localized gelation of PVDF-HFP due to reduced solubility to the solvent.

• Korea-Australia Rheology Journal
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• 제17권2호
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• pp.79-85
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• 2005

Aqueous mixtures of hyaluronic acid and poly(vinyl alcohol) system and hydrogels thereof were introduced to obtain new bioartificial materials that have excellent mechanical properties, biocompatibility and enhanced rheological properties. The interactions between hyaluronic acid and poly(vinyl alcohol) and/or borax were investigated by rheological measurements. Preparation parameters of the aqueous mixtures were mixture composition, the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. From the rheological behavior, it could be deduced that the key factor of the interaction between hyaluronic acid and poly(vinyl alcohol) was the hydrogen bonding between them and the effect was pronounced with borax. Enhanced viscosity was observed at the composition of $20wt\%$ of hyaluronic acid solution and $80wt\%$ of poly(vinyl alcohol) and borax solution. Rheological properties were influenced by the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. As the degree of hydrolysis and borax concentration increased, rheological properties increased due to the increased hydrogen bonding and networking of hyaluronate aggregates. Physical hydrogels from hyaluronic acid and poly(vinyl alcohol) were prepared and the composition dependence of the gels was rheologically investigated as well.

• 한국고분자학회:학술대회논문집
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• 한국고분자학회 2006년도 IUPAC International Symposium on Advanced Polymers for Emerging Technologies
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• pp.219-219
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• 2006

This study focuses on the effects of dispersion method of a nanoparticle in a polymer matrix such as melt mixing, solution blending, and in-situ polymerization on the physical properties of the nanocomposites. Introduction of a nanoparticle to a polymer resulted in some unusual physical properties. In some cases the nanoparticle played a role of a nucleating agent, leading to decreasing induction time to crystallization. In addition, the dispersion state of the nanoparticle in the polymer matrix also had a significant influence on the physical properties of the nanocomposites. Hence the method of introducing the nanoparticle to the polymer made contribution to the rheological properties of the nanocomposite systems.

• 대한가정학회지
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• 제23권1호
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• pp.33-47
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• 1985

The rheological properties of acorn starch gel were investigated in region of small and large deformation. The properties were compared with those of potato and wheat starch gel. On the physical characteristics and the effect of tannin contents of acorn starch were examined. RESULTS : 1. X-ray diffractogram of acorn starch showed C-type and its granules swelled gradully with heating. 2. Hardness, brittleness and both small and large deformation of the acorn starch gel were remarkably large, also the concentration dependence of the acorn starch gel could be recognized in small deformation and hardness. 3. The Young's modulus of Hookean body in small deformation and the rupture stress in large deformation differed obviously from the parameters of rheological properties in various gels. 4. It was found that the selling power, viscosity and rhelogical properties were affected obviously by the tannin.