This inventor holds 1 USPTO granted patent. Top assignee: Tianjin University of Science and Technology. Active years: 2026.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2026
Title: Jinglin Yu and a Method for Preparing Modified Starch-Lipid Complexes.
Introduction
Jinglin Yu is an inventor based in Tianjin, China, associated with Tianjin University of Science and Technology. Her patent work concerns modified starch-lipid complexes and their potential applications in food processing.
Latest Patents
Yu is named on 1 patent: “Preparation Method of Modified Starch-Lipid Binary Complexes.” The method chemically modifies native starch using octenyl succinic anhydride, then combines starch octenyl succinate with lipid in an aqueous suspension. It describes a starch concentration of 7–20% and a starch-to-lipid mass ratio of (10–200):1.
The disclosed approach is intended to promote complex formation between starch and fatty acids, monoglycerides, or diglycerides during food processing. The patent presents 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
Yu’s listed patent highlights research into starch modification and food-processing methods. The invention focuses on preparing starch-lipid complexes through an aqueous-phase system.
Collaborations
The patent lists Shujun Wang and Jinwei Wang as Yu’s coworkers. Her institutional affiliation is Tianjin University of Science and Technology.
Conclusion
Jinglin Yu’s patent describes an aqueous preparation method for modified starch-lipid complexes, connecting starch chemistry with potential improvements in food processing and quality.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile