Lan Zhou

Title: Innovations of Lan Zhou in Microencapsulation Technology

Introduction

Lan Zhou is an accomplished inventor based in Hubei, China. She has made significant contributions to the field of food science, particularly in the area of microencapsulation. Her innovative methods aim to enhance the stability of anthocyanins, which are important natural pigments with various health benefits.

Latest Patents

Lan Zhou holds a patent for a microencapsulation method designed to improve the stability of anthocyanin. The patent, titled "Microencapsulation method for improving stability of anthocyanin, product therefrom and use thereof," outlines a detailed preparation method for anthocyanin microcapsules. The process involves several steps, including the use of sodium alginate as a wall material, the preparation of a water phase and oil phase, and the creation of a W/O emulsion. This innovative approach not only enhances the stability of anthocyanin but also opens up new possibilities for its application in various products.

Career Highlights

Lan Zhou is affiliated with Wuhan Polytechnic University, where she continues to engage in research and development. Her work has garnered attention for its practical applications in the food industry, particularly in improving the quality and shelf-life of food products containing anthocyanins.

Collaborations

Lan Zhou collaborates with notable colleagues, including Jingren He and Rui Zhang. Their combined expertise contributes to the advancement of research in microencapsulation and related fields.

Conclusion

Lan Zhou's innovative work in microencapsulation technology represents a significant advancement in the stability of anthocyanins. Her contributions not only enhance food quality but also pave the way for future research and applications in the industry.