Jinwei Wang

Title: Jinwei Wang and a Method for Preparing Modified Starch-Lipid Complexes.

Introduction

Jinwei Wang is an inventor based in Tianjin, China, associated with Tianjin University of Science and Technology. His patent work includes a method for preparing modified starch-lipid binary complexes, with potential applications in food processing and quality improvement.

Latest Patents

Wang 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 and lipid in an aqueous suspension. It specifies a starch concentration of 7–20% and a starch-to-lipid mass ratio of 10:1 to 200:1.

The disclosed process is designed to promote complex formation between starch and fatty acids, monoglycerides, or diglycerides. The patent describes the resulting complexes as more efficiently prepared and better structured than those produced using traditional technologies, with potential to enhance food quality and support nutritional health.

Career Highlights

Wang’s documented patent contribution focuses on starch and lipid processing. The invention’s aqueous-phase preparation approach may be relevant to food-processing applications that use modified starch-lipid complexes.

Collaborations

Wang’s listed coworkers include Shujun Wang and Fei Ren. His associated institution is Tianjin University of Science and Technology.

Conclusion

Jinwei Wang’s patent presents an aqueous method for preparing modified starch-lipid complexes, highlighting a potential innovation in food processing and product quality.