Chen Chao

Title: Chen Chao and a Modified Starch–Lipid Complex Preparation Method

Introduction

Chen Chao is an inventor associated with Tianjin University of Science and Technology in Tianjin, China. His patent work addresses a method for preparing modified starch–lipid complexes, with potential applications in food processing and food quality.

Latest Patents

Chen Chao is listed with 1 patent: “Preparation Method of Modified Starch-Lipid Binary Complexes.” The method chemically modifies native starch using octenyl succinic anhydride, then prepares a starch suspension containing 7–20% starch octenyl succinate and lipid at a mass ratio of 10:1 to 200:1.

The disclosed aqueous-phase process is designed to promote complex formation between starch and fatty acids, monoglycerides, or diglycerides during food processing. The patent describes the resulting complexes as potentially more efficient and better structured than those produced using traditional technologies, with possible benefits for food quality and nutritional health.

Career Highlights

The available information connects Chen Chao’s patent activity with Tianjin University of Science and Technology. His listed invention focuses on a preparation approach that may support the development of starch–lipid ingredients for food applications.

Collaborations

Shujun Wang and Jinwei Wang are identified as Chen Chao’s coworkers. The provided information does not specify their individual roles in the patent or the nature of their collaboration.

Conclusion

Chen Chao’s listed patent presents an aqueous-phase method for preparing modified starch–lipid complexes, highlighting a potential contribution to food-processing technology and ingredient development.