Company Filing History:
10 out of 1,304 
3 out of 12 
1 out of 94 Years Active: 1977-1987
Title: Innovations and Contributions of Pei K Chang
Introduction
Pei K Chang, an accomplished inventor based in Montrose, NY, has made significant strides in the field of protein chemistry through his extensive work, which has led to a total of 14 patents. His innovative contributions primarily focus on improving the functionality and stability of proteins in various solutions, showcasing his expertise in the science of food technology and biochemistry.
Latest Patents
Chang's latest patents emphasize his dedication to advancing protein applications. One notable patent is for a "Protein composition characterized by lower thermogelation temperature". This invention allows for the manipulation of protein solutions to achieve lower thermogelation temperatures while enhancing protein stability in alkaline environments. By cooling an ungelled heated protein solution with a specific protein content and pH range, Chang's innovative process prevents substantial changes in protein structure.
Another significant patent is focused on "Oil seed proteins evidencing improved functionality". This process improves the viscosity of vegetable protein-containing solutions, broadening the potential applications for vegetable proteins in various food products.
Career Highlights
Throughout his career, Pei K Chang has worked with prominent companies in the chemical and nutrition sectors. He has been associated with Stauffer Chemical Company and Nutrisearch Company, where he has applied his knowledge of protein chemistry to develop new products and improve existing ones. His dedication and research in the field have not only enhanced his own career but also positively impacted the industry at large.
Collaborations
Collaboration has played a vital role in Chang's journey as an inventor. He has worked alongside notable colleagues, including Mary C Concilio-Nolan and Gabriele E Scibelli, to further his research and bring innovative solutions to market. These collaborative efforts have helped in the exploration of new frontiers in protein functionality and chemistry.
Conclusion
Pei K Chang’s contributions to the field of protein chemistry through his inventive patents exemplify innovation that addresses real-world challenges in food technology. His work continues to influence the industry while providing valuable insights into the functionality of proteins, making him a noteworthy figure in the realm of scientific invention.