Jiaqi Zhong

Title: Innovations of Jiaqi Zhong in Emulsion Gel Technology

Introduction

Jiaqi Zhong is an accomplished inventor based in Wuxi, China. She has made significant contributions to the field of food technology, particularly in the development of emulsion gels. Her innovative work focuses on creating products that enhance freshness while minimizing environmental impact.

Latest Patents

Jiaqi Zhong holds a patent for an "Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor." This patent describes a method that utilizes lipase and organic acid to modify anthocyanins, resulting in acylated anthocyanins. These compounds are then combined with an oil-phase gel in vegetable oil, mixed with a sodium alginate aqueous solution, and subjected to high-speed shearing. The final product is an emulsion gel that is not only effective in indicating freshness but also boasts a low migration rate. The preparation method is noted for being simple, environmentally friendly, and energy-efficient.

Career Highlights

Jiaqi Zhong is affiliated with Jiangnan University, where she continues to advance her research in food technology. Her work has garnered attention for its practical applications and innovative approach to food preservation.

Collaborations

Jiaqi collaborates with notable colleagues, including Long Chen and Hao Cheng, who contribute to her research endeavors. Their combined expertise enhances the quality and impact of their work in the field.

Conclusion

Jiaqi Zhong's contributions to emulsion gel technology represent a significant advancement in food preservation methods. Her innovative approach not only addresses freshness but also emphasizes sustainability.