Dale W Johnson

Title: Dale W Johnson - Innovator in Soy Protein Isolation

Introduction

Dale W Johnson is a notable inventor based in Golden Valley, MN (US). She has made significant contributions to the field of food science, particularly in the area of soy protein purification. Her innovative approach has led to advancements that benefit both the food industry and nutritional science.

Latest Patents

Dale W Johnson holds a patent for a method titled "Soy protein isolation process using swellable." This patent describes a process for the purification and concentration of soy protein. The method involves mixing an aqueous solution containing soy protein with a solid crosslinked polymer gel. The gel is then swollen to absorb water and other soluble moieties, resulting in a concentrated soy protein solution. This solution can be subjected to repeated gel treatments to achieve the desired purity and solids concentration.

Career Highlights

Dale W Johnson is affiliated with the Regents of the University of Minnesota, where she has contributed to research and development in food science. Her work has been instrumental in enhancing the quality and efficiency of soy protein extraction processes.

Collaborations

Throughout her career, Dale has collaborated with esteemed colleagues such as Edward L Cussler and Steven J Trank. These collaborations have fostered a rich environment for innovation and have led to significant advancements in their respective fields.

Conclusion

Dale W Johnson's contributions to soy protein isolation exemplify her commitment to innovation in food science. Her patented methods not only enhance the quality of soy protein but also pave the way for future advancements in the industry.