• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.135-140
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• 2005

A solid state emulsion haying high velocity gradient shows two important transition ranges in the plot of storage modulus(G') as a function of shear strain, when the state is changed from solid to liquid. However, a solid state emulsion having low velocity gradient shows only one apparent transition range when the change from solid to liquid state takes place. The result implies the importance of the surface properties in the solid state emulsion. The addition of water phase in the solid state emulsion reduces the modulus in the modulus in the surface transition range by increasing interfacial friction and weakening the matrix. The addition of pigments increases the modulus in the modulus in the surface transition range by reinforcing the matrix, when there is no wafer phase in the solid state emulsion. When the solid state emulsion has water phase, however, the addition of pigments decreases the modulus in the modulus in the surface transition range.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.47-54
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• 2013

Aloe gel microcapsule was prepared by dehydrating dispersed aloe gel droplets in the form of W/O emulsion using a vacuum evaporator. The microcapsules remained in stable suspensions after washing with mineral oil and had a homogeneous spherical structure with diameter less than 6.4 ${\mu}m$. The microcapsule suspension in mineral oil (> 41%) exhibited a step increase in viscosity and shear-thinning but not showed thixotropic behavior with a yield stress higher than 300 Pa. The dense suspension appeared to be semi-solid as the microcapsule fraction increases and to be stable after heat treatment at $105^{\circ}C$ for 15 min. In conclusion, the dense suspension composed of gel microcapsules is expected to provide a basic cosmetic formulation that can be applied to develop various types of aloe gel cosmetic products.

• Korean Journal of Materials Research
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• v.31 no.9
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• pp.532-538
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• 2021

In this study, a spray dryer is used to make granules of Y₂O₃ and YF₃, and then Y₅O₄F₇ is synthesized following heat treatment of them under Ar gas atmosphere at 600 ℃. Single and binary monomer mixtures are compared and analyzed to optimize photocurable monomer system for DLP 3D printing. The mixture of HEA and TMPTA at 8:2 ratio exhibits the highest photocuring properties and low viscosity with shear thinning behavior. The optimized photocurable monomer and synthesized Y₅O₄F₇ are therefore mixed and applied to printing process at variable solid contents (60, 70, 80, & 85 wt.%) and light exposure times. Under optimal light exposure conditions (initial exposure time: 1.2 s, basic exposure time: 5 s), YOF composites at 60, 70 & 80 wt.% solid contents are successfully printed. As a result of measuring the size of the printed samples compared to the dimensions of the designed bar type specimen, the deviation is found to increase as the YOF solid content increases. This shows that it is necessary to maximize the photocuring activity of the monomer system and to optimize the exposure time when printing using a high-solids ceramic slurry.

• Food Engineering Progress
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• v.13 no.4
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• pp.341-347
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• 2009

Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.4
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• pp.131-136
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• 2019

Buildability of fresh concrete, a key element of Concrete 3D printing, is the ability to build filaments at a desirable height without excessive deformation or collapse. Buildability is closely related to yield stress, and the higher the yield stress, the better. Also, the shear stress of fresh concrete increases as it hardens over the time after extruded, and consequently the buildability increases. Therefore, in concrete 3D printing, proper time gaps between printed layers (Printing Time Gap, PTG) are required to ensure the buildability of fresh concrete. As the PTG increases, the buildability increases; however, an excessive PTG reduces the bond performance between the printed layers, and the extrudability can be lowered as the printing time increases. In this research, therefore, 3D printing experiments were conducted with the variable of PTG to examine the buildability of 100 MPa-high strength concrete. In addition, a pseudo-layer loading method was applied to simulate the buildability test for 3D concrete printing and its applicability was examined.

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.184-189
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• 2008

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.1 s.49
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• pp.85-89
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• 2005

An aim of this study is to study the correlation between rheological properties and sedimentation of capsules in aqueous polymer solution with low viscosity. Rheological properties of aqueous polymer solutions were controlled by carbomer (C), acylate/C10-30 alkyl acylate crosspolymer (AC), and ammonium acryloyldimethyltaurate/VP copolymer (AV). Small amount of polymer C solution had the highest viscosity and yield stress of polymer AV solution was higher than that of polymer C solution in the same viscosity when the concentration of polymer AV exceeded $0.35 wt\%$. Each aqueous polymer solution was tested and the results showed that as viscosity and yield stress increased, the sedimentation ratio of capsules decreased. The viscoelasticity data also showed the same tendency in a shear stress range of 0.1 to 2.0 Pa. These results demonstrated that the rheological properties of polymer solutions had a strong correlation with the sedimentation of capsules. When polymer I and AV were used, there was a synergistic effect and the correlation between rheological properties and sedimentation of capsules was very complicated. It was assumed that the characteristics of polymer structure and interaction between polymers caused this phenomena.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.3
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• pp.227-234
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• 2022

In this study, the rheological properties of cement paste composites applied with carbon-based nano-materials were experimental analyzed. Flow table and rheological properties, compressive strength were measured in the cement paste using graphene oxide asqueous solution and carbon nanotube aqueous solution. When carbon nano-materials was mixed in an aqueous solution, flow decreased and plastic viscosity and shear stress were increased. In particular, graphene oxide rapidly increased the plastic viscosity and shear stress. In the case of carbon nanotube aqueous solution, when less than 0.2 % was mixed, the increase rate was low compared to graphene oxide. This is because the specific surface area of graphene, which is in the form of a plate, is large. The compressive strength showed a small amount in strength increase when graphene mix, and CNT had a strength about 112 % of OPC. Carbon-based nanomaterials, is considered that CNT are suitable more to be used construction materials. However, extra studies on the surfactant to be used for mixing proportion and dispersion will be needed.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.