Westerville, OH, United States of America

Bruce B Blidner



Average Co-Inventor Count = 4.3

ph-index = 3

Forward Citations = 135(Granted Patents)


Location History:

  • Westerville, OH (US) (2004 - 2009)
  • University Park, FL (US) (2013)

Company Filing History:


Years Active: 2004-2013

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6 patents (USPTO):Explore Patents

Title: Bruce B Blidner: Innovator in Induced Viscosity Fiber Systems

Introduction

Bruce B Blidner is a notable inventor based in Westerville, OH (US). He has made significant contributions to the field of food science and nutrition through his innovative patents. With a total of six patents to his name, Blidner's work focuses on enhancing human health and well-being.

Latest Patents

One of Blidner's latest patents is the "Polymer controlled induced viscosity fiber system and uses thereof." This invention relates to a method of blunting the postprandial glycemic response in humans by utilizing an induced viscosity fiber system. The invention also encompasses the development of liquid products that incorporate this fiber system. Furthermore, it addresses the challenge of incorporating soluble fiber into liquid products without the typical negative organoleptic or physical stability issues. Additionally, the invention aims to induce feelings of fullness and satiety through the use of the induced viscosity fiber system.

Career Highlights

Blidner is currently associated with Abbott Laboratories Corporation, a leading global healthcare company. His work at Abbott has allowed him to focus on innovative solutions that improve nutritional products and health outcomes.

Collaborations

Throughout his career, Blidner has collaborated with esteemed colleagues, including Bryan W Wolf and Keith A Garleb. These collaborations have contributed to the advancement of research and development in the field of nutrition.

Conclusion

Bruce B Blidner is a prominent inventor whose work in induced viscosity fiber systems has the potential to significantly impact human health. His innovative patents and collaborations reflect his commitment to advancing nutritional science.

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