This inventor holds 1 USPTO granted patent. Top assignee: Zhejiang University. Active years: 2024.
Company Filing History:
Years Active: 2024
Title: The Innovations of Jinyan Gong: Advancements in Processed Cheese Technology
Introduction
Jinyan Gong is a distinguished inventor hailing from Zhejiang, China. Known for his contributions to food technology, Gong has a focus on enhancing the quality of processed cheese. His innovative methods are paving the way for advancements in dairy product formulations, particularly through the manipulation of flavor profiles.
Latest Patents
Gong holds a patent titled "Method for Moderately Increasing Content of Dimethyl Disulfide in Casein-Containing Processed Cheese." This patent involves a detailed process that includes taking cheese powder, adding chymosin for enzymolysis, and subjecting the resulting material to puffing and drying. In a series of well-coordinated steps, he efficiently increases the dimethyl disulfide content, which enhances the flavor characteristics of processed cheese. The method also involves several ingredients such as sodium bicarbonate, papain, butter, and fructo-oligosaccharide, which are mixed and subjected to precise heating and stirring to produce an improved cheese product.
Career Highlights
Jinyan Gong is currently associated with Zhejiang University, where he engages in innovative research and development projects. His work reflects a commitment to enhancing food science, making significant contributions to the university's research output in dairy technologies. His innovative approach has also set the stage for further research in flavor enhancement processes within the food industry.
Collaborations
Gong collaborates with notable colleagues such as Gongnian Xiao and Kewei Cheng. Through teamwork, they push the boundaries of food innovation, leveraging their combined expertise to address challenges within the dairy sector and to improve the overall quality of processed dairy products.
Conclusion
Jinyan Gong's inventive methods signify a remarkable step forward in processed cheese technology. By focusing on the enhancement of flavor through scientific innovation, Gong has established himself as a key player in the field. His patent on increasing dimethyl disulfide content showcases his ability to blend practical application with scientific knowledge, ensuring advancements that are both effective and beneficial to consumers and the industry alike.