Liyi Chen

Title: Innovations of Liyi Chen in Emulsion Gel Technology

Introduction

Liyi Chen is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of emulsion gels. His innovative work focuses on creating products that enhance freshness while minimizing environmental impact.

Latest Patents

Liyi Chen holds a patent for an "Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor." This invention utilizes lipase and organic acid to achieve hydrophobic modification of anthocyanins, resulting in acylated anthocyanins. The process involves dissolving these acylated anthocyanins and oil-phase gel in vegetable oil to create an oil phase. A sodium alginate aqueous solution serves as the water phase, which is then mixed with the oil phase through high-speed shearing. Finally, calcium carbonate and glucono-δ-lactone are added to form the emulsion gel. This innovative emulsion gel not only indicates freshness but also boasts a low migration rate, making it a sustainable and efficient solution.

Career Highlights

Liyi Chen is affiliated with Jiangnan University, where he continues to advance his research in food technology. His work is characterized by a commitment to developing environmentally friendly and energy-efficient methods.

Collaborations

Liyi Chen collaborates with colleagues such as Long Chen and Jiaqi Zhong, contributing to a dynamic research environment that fosters innovation and creativity.

Conclusion

Liyi Chen's contributions to emulsion gel technology exemplify the intersection of innovation and sustainability. His work not only enhances food quality but also prioritizes environmental considerations, marking him as a significant figure in the field.