Haixiang Wang

Title: Haixiang Wang: Innovator in Food Processing Technology

Introduction

Haixiang Wang is a notable inventor based in Jiangsu, China. He has made significant contributions to the field of food processing, particularly through his innovative approaches to enhancing the quality and preservation of food products.

Latest Patents

Wang holds a patent for a "Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof." This invention focuses on a preparation method for a water-retaining nanoagent and its applications in quick-frozen crustacean shrimp products. The formula includes inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The process involves mixing the powder raw materials with water, followed by treatment through a homogenizer, a colloid mill, and ultrasound to produce the water-retaining nanoagent. This method also explores the applications of the freeze-proof water-retaining agent in freezing crustacean aquatic products.

Career Highlights

Throughout his career, Haixiang Wang has worked with esteemed institutions such as Jiangnan University and Yangzhou Yechun Food Production and Distribution Incorporated Company. His work has been pivotal in advancing food processing technologies.

Collaborations

Wang has collaborated with notable colleagues, including Xianglian Wang and Yanan Sun, contributing to various projects in the field of food technology.

Conclusion

Haixiang Wang's innovative work in food processing, particularly through his patented methods, showcases his commitment to enhancing food quality and preservation. His contributions are significant in the realm of food technology and continue to influence the industry.