Kyungsoo Woo

Title: Innovations by Kyungsoo Woo

Introduction

Kyungsoo Woo is a notable inventor based in Manhattan, Kansas. He has made significant contributions to the field of modified starches, with a focus on enhancing their properties for various applications. With a total of 2 patents, his work has implications in food science and technology.

Latest Patents

Kyungsoo Woo's latest patents include innovative products that address the challenges of starch modification. One of his patents is for "Reversibly swellable starch products." This invention provides chemically cross-linked starch granules that can undergo multiple swelling and drying cycles without losing their individuality. The process involves forming a dispersion of starch granules in water, adding a cross-linker, and heating the granules to achieve a network-like structure.

Another significant patent is for "Food grade starch resistant to α-amylase and method of preparing." This invention offers chemically modified RS4 starches that resist α-amylase digestion, making them suitable as low-calorie food additives. These starches can be derived from various starting materials and are prepared using a specific phosphorylating agent in an aqueous slurry reaction.

Career Highlights

Kyungsoo Woo is affiliated with the Kansas State University Research Foundation, where he conducts research and development in the field of food science. His work has contributed to advancements in the use of starches in food products, enhancing their nutritional value and functionality.

Collaborations

One of his notable collaborators is Paul A. Seib, who has worked alongside him in various research projects. Their combined expertise has led to innovative solutions in starch modification and applications.

Conclusion

Kyungsoo Woo's contributions to the field of modified starches demonstrate his commitment to innovation and research. His patents reflect a deep understanding of starch chemistry and its applications in the food industry.