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For the Inventor, By the Inventor

Wuxi, China

Jinwei Li

This inventor holds 8 USPTO granted patents and 1 published patent application. Top assignee: Jiangnan University. Active years: 2018-2026.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Jinwei Li. Retrieved from https://idiyas.com/inventor/jinwei-li-rcjl0yjw

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank
USPTO Granted Patents = 8 

% Patents Active = 100.0

Average Co-Inventor Count = 3.5

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:

goldMedal8 out of 561 
 
Jiangnan University
 patents

Years Active: 2018-2026

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8 patents (USPTO):Explore Patents
1. 12514259 - Method for killing aspergillus flavus spores by infrared radiation in coordination with essential oil fumigation (2026-01-06),
2. 12383571 - Method for enhancing tyrosinase inhibitory activity (2025-08-12),
3. 12115221 - Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof (2024-10-15),
4. 11845908 - Method for preparing functional grease through segmented solid-state fermentation of mixed fungi (2023-12-19),
5. 11064719 - Approach for processing marble-like beef (2021-07-20),
6. 10640728 - Method for preparing rapeseed oil by semi-solid aqueous enzymatic treatment (2020-05-05),
7. 10492508 - Method for extracting oil from dehydrated (2019-12-03),
8. 9920278 - Method for producing high quality animal oil with low cholesterol levels (2018-03-20),

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.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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