Liming Cai

Title: Liming Cai: Innovator in Food Science

Introduction

Liming Cai is a notable inventor based in Atchison, Kansas, recognized for his contributions to food science through innovative patent developments. With a total of 2 patents, he has made significant strides in enhancing food additives and starch functionalities.

Latest Patents

Cai's latest patents include "L-cysteine-treated proteins with altered functionalities and preparations thereof." This invention focuses on creating high-protein food additives by reacting protein materials with L-cysteine, or its derivatives, through a process of homogenization and heating. The resulting food additive can be incorporated into various food products to improve their physical characteristics. Another significant patent is "Starch spherulites having controlled enzymatic digestion." This patent describes the production of starch spherulites by debranching amylopectin-containing starch into short linear α-1,4-linked glucans. The process involves heating the debranched starch mixture, followed by cooling and crystallization, resulting in spherulites that exhibit controlled enzyme digestibility.

Career Highlights

Throughout his career, Liming Cai has worked with reputable organizations such as Mgpi Processing, Inc. and the Kansas State University Research Foundation. His work has significantly impacted the field of food science, particularly in the development of functional food ingredients.

Collaborations

Cai has collaborated with esteemed colleagues, including Clodualdo C Maningat and Sarah Marie Gutkowski, contributing to advancements in food technology and research.

Conclusion

Liming Cai's innovative patents and career achievements highlight his dedication to improving food science. His work continues to influence the development of functional food additives and starch products, showcasing the importance of innovation in this field.