Company Filing History:
Years Active: 2018-2025
Title: Jinwei Li: Innovator in Food Science and Technology
Introduction
Jinwei Li is a prominent inventor based in Wuxi, China, known for his significant contributions to the fields of food science and technology. With a total of seven patents to his name, he has developed innovative methods that enhance the processing of fruits and vegetables, as well as the creation of stable emulsions for various applications.
Latest Patents
One of Jinwei Li's latest patents is a method for enhancing tyrosinase inhibitory activity. This method improves the inhibitory effect of a tyrosinase inhibitor through heating treatment. The tyrosinase inhibitor consists of a phenolic acid and a saponin, with specific concentrations and heating conditions that optimize the inhibitory effect. The results show that the relative activity of tyrosinase can be reduced to as low as 5%, demonstrating the effectiveness of this innovative approach.
Another notable patent is the development of a Pickering emulsion stabilized by cellulose nanocrystals derived from ginkgo seed shells. This invention utilizes ginkgo seed shells as a raw material to produce high-purity cellulose, which is then processed to create cellulose nanocrystals. These nanocrystals can be tailored to achieve different aspect ratios, allowing for the preparation of stable Pickering emulsions suitable for various industries, including food and cosmetics.
Career Highlights
Jinwei Li has worked at Jiangnan University, where he has contributed to research and development in food science. His work has focused on enhancing the quality and functionality of food products through innovative processing techniques.
Collaborations
Throughout his career, Jinwei Li has collaborated with notable colleagues, including Yuanfa Liu and Peirang Cao. These collaborations have furthered research efforts and led to advancements in the field.
Conclusion
Jinwei Li's innovative work in food science and technology has resulted in significant advancements, particularly in enhancing the processing of natural products and creating stable emulsions. His contributions continue to impact various industries, showcasing the importance of innovation in food technology.