• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1313-1318
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• 2000

총고형분 함량$(TS:\;50{\sim}57%)$을 달리하여 숙성시킨 고추장의 유동특성, 정적 및 동적점탄특성을 관찰하였다. 고추장의 TS가 증가함에 따라서 점조도 지수(K)와 겉보기 점도$({\eta}_{a.5})$는 증가하였으며 유동성 지수(n)는 1보다 훨씬 낮은 0.24-0.31의 범위를 나타내어 고추장은 shear-thinning 성질을 보여주었다. 고추장의 항복응력 측정에서는 고추장의 TS가 증가함에 따라 Casson 항복응력$({\sigma}_{oc})$은 증가하는 경향을 나타내었으며, 또한 고추장의 액상 매개체인 serum 점도$({\eta}_{se})$는 고추장의 TS와 매우 좋은 상관관계$(R^2=0.97)$를 나타내었다. 고추장의 동적점탄성 실험에서는 주파수$({\omega})$가 증가함에 따라 저장탄성률(G#)와 손실탄성률(G@)은 증가하였으며 양(+) 기울기로 G#수치가 G@수치보다 높게 나타났다. 이는 고추장이 약한 겔과 같은 구조적 특성을 갖고 있으며 또한 shear-thinning 거동을 가지고 있음을 나타낸다. 정적점탄성 실험에서 고추장의 총고형분 함량에 따라서 순간탄성 변형$(J_0)$과 지연탄성변형$(J_1)$은 총고형분 함량이 증가함에 따라서 감소하였으며 점도$({\eta}_N)$와 지연시간 $({\tau}_1)$은 증가하였다. 따라서 고추장은 농도가 증가함에 따라 보다 탄력적이며 안정된 구조를 형성하고 있음을 알 수 있었다.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.180-184
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• 2013

Recently, silk sericin has attracted the attention of researchers owing to its useful properties as a biomaterial including 1) good wound healing and cell activities, 2) fast gelation character, and 3) high water retention property. In the present study, silk sericin was prepared using different extraction times in hot water and the effect of extraction time on the rheological properties of sericin solutions and gels was examined. It was found that the production yield of sericin increased with extraction time. The shear viscosity of sericin solutions and gels decreased with increasing extraction time due to a decrease in sericin molecular weight. When the sericin solution transformed to a gel, the viscosity increased and the shear thinning behavior was more evident. In addition, the shear stress measurements indicated that the slip between the sericin samples and the measuring plate of the rheometer was increased by the gelation of sericin. The compression strength of sericin gel could be increased remarkably (by more than 100 fold) by preparation using the freezing and thawing method.

• Elastomers and Composites
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• v.45 no.2
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• pp.122-128
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• 2010

We measured shear viscosity of copoly(styrene(St)/butyl methacrylate(BMA)) (co-PSB) particles, with a capillary rheometer at $170^{\circ}C$, prepared by suspension polymerization with hydrophobic silica as a stabilizer. co-PSB particles with the weight average molecular weights of lower than 74,800 g/mol displayed a Newtonian behavior at low shear rates. With the weight average molecular weight exceeding 136,800 g/mol, co-PSB particles showed shear thinning against shear rates and the absolute value of the slopes between shear viscosity vs. shear rate increased. When the ratio between St and BMA changed from 7/3 to 5/5 to 3/7, shear viscosity and glass transition decreased despite similar molecular weights. When the ratio was 1/9, it showed a large increase in initial shear viscosity despite reduced glass transition. Shear viscosity exhibited an increase in proportion to carbon black concentration. The effect of carbon black concentration on the shear viscosity of co-PSB composites was less pronounced compared to varying molecular weights and/or compositional ratio.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.611-614
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• 2003

The rheological properties of exopolysaccharide, p-KG03, produced by marine microalgae Gyrodinium impudicum strain KG03 had been studied. The intrinsic viscosity of this p-KG03 was calculated to 65.22 and 50.75 $d{\ell}/g$ using Huggins and Kramer equations (xanthan gum 24.41 and 24.03). Aqueous dispersions at p-KG03 concentrations ranging from 0.1 to 1.0 % (w/w) showed marked shear-thinning properties as Power-Law behavior. In aqueous dispersions of p-KG03 1.0 %, consistency index (K) and flow behavior index (n) were 2,172 and 0.52. The apparent viscosity and the influence of shear rate on different conditions as p-KG03 concentrations, pH, NaCl, $CaCl_2$ and temperature in aqueous solutions were measured. And p-KG03 had mixed with aqueous solutions of xanthan gum and gellan gum, and invested the change of mixed aqueous solution behavior.

• Elastomers and Composites
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• v.36 no.4
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• pp.246-254
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• 2001

In this work, the stabilization of chlorosulfonated polyethylene (CSM) rubber emulsion with surfactants, i.e., nonionic (Span 60) or anionic (Sodium laurylsulfate, SLS) surfactants, was investigated. The phase inversion emulsification by interfacial chemical characteristics was used to emulsify the CSM rubber. As a result, the emulsion phase separation was observed in the case of any single surfactant. However, there was no phase separation in the mixture of Span 60 and SLS in the context of emulsion droplet size tests and rheological behaviors. The droplet size decreases by increasing the surfactant mixture, resulting in increasing the viscosity. The viscosity and shear stress determined from shear rate show a shear thinning and yield behaviors. It was then found that the emulsion stabilization can be improved using the phase inversion emulsification method and surfactant mixture.

• Applied Chemistry for Engineering
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• v.10 no.8
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• pp.1175-1179
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• 1999

The rheological properties of highly filled epoxy molding compound(EMC) for semi-conductor encapsulants are greatly affected by the content of filler loaded. In this study, the change of viscosity of EMC for semi-conductor encapsulants with the filler content was investigated. Also, both of Cox-Merz and modified Cox-Merz equations were applied to convert the viscosity change as a function of frequency to that of shear rate. It was ovserved that shear thinning and yield stress occured at high filler contents and that the Cox-Merz equation could not be applied at high filler contents because of the difference of viscosity according to the various strains. When the modified Cox-Merz equation was applied, the all the curves having different strain tend to be represented by one master curve, even though some deviation was obseved at high filler content and strain.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.826-831
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• 1989

The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

• Macromolecular Research
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• v.15 no.4
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• pp.291-301
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• 2007

The rheological behaviors and morphologies of polylactide (PLA) and chemically modified plasticized starch (CMPS) blends were investigated. For this study, oscillatory shear flow measurements of the PLA, CMPS and their blends were performed. A scanning electron microscope (SEM) study was also conducted on the extracted extrudates of the blends. The morphology of the blend changed in relation to the composition: sphere-shaped CMPS disperse/continuous PLA, rod-like deformed CMPS phase/continuous PLA, a co-continuous structure with bridged CMPS long rods and PLA dispersed/continuous CMPS. The composition of the phase inversion could be estimated and closely coincided from the observed morphology experimental results. The rheological behavior of the blends, from oscillatory measurements, was found to vary in relation to the composition, and reflected the morphologies of the blends. PLA showed Newtonian flow behavior, while CMPS showed strong shear thinning behavior. The relationships between the morphology and rheological properties were observed in detail.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.32-36
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• 2009

The physical properties of freeze-dried Aloe vera gel powders were examined according to the influence of the concentration degrees of the gel solutions as raw materials during freeze-drying. As a pre-treatment prior to freeze-drying, the gel solutions were vacuum-concentrated at three concentration levels (g water/g solids): high (H), 76; medium (M), 119; and low (L), 159. The water contents of the three powder samples were almost the same. For their viscosity measurements, non-Newtonian fluid behavior with shear thinning was observed in samples H and M, whereas Newtonian liquid behavior was found in sample L. In electrical conductivity measurements, sample H showed the highest conductivity upon dissolving the powder in water. For their water sorption isotherms, sample H was analyzed to have the least amount of bound water. Finally, it was determined that the degree of concentration caused only slight differences in the physical properties of freeze-dried Aloe gel powders.