| 학회 |
한국공업화학회 |
| 학술대회 |
2017년 봄 (05/10 ~ 05/12, 광주 김대중컨벤센센터(Kimdaejung Convention Center)) |
| 권호 |
21권 1호 |
| 발표분야 |
고분자 |
| 제목 |
Effects of Amphiphilic Starch and its Stabilization for liposome emulsion |
| 초록 |
The objective of this work was to make emulsion with starch for natural cosmetics. For cosmetic product with natural grade ingredients of high portions, we couldn’t use stabilizers to need for making more stable emulsion. Therefore, we investigated the amphiphilic starch and its stabilization. However, we needed partial gelatinization of starch on its retrogradation for stabilization of emulsion system. In this study, we conducted a starch crystallinity study to find the effect of gelatinization and retrogradation of amphiphilic starch with various type of gums using X-ray diffraction (XRD), differential scanning calorimetry(DSC) and Cryo-field emission scanning electron microscopy(Cryo-FESEM) techniques. To the best our knowledge, there is no report on the stabilization of liposome emulsion with native starch. |
| 저자 |
이의정1, 황혜림2, 정민우2, 오주영2, 박선규2, 홍성권1
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| 소속 |
1충남대, 2엘지생활건강 |
| 키워드 |
liposome; emulsion; stability; starch
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| E-Mail |
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