Weichang Liu

Title: Weichang Liu: Innovator in Waxy Starch Technologies

Introduction

Weichang Liu is a notable inventor based in Hoffman Estates, IL (US). He has made significant contributions to the field of food science, particularly in the development of inhibited waxy starches. With a total of 2 patents to his name, Liu's work has implications for various food products and their applications.

Latest Patents

Liu's latest patents focus on inhibited waxy starches and methods of using them. One aspect of his disclosure involves an inhibited waxy starch derived from maize, wheat, or tapioca, characterized by an amylopectin content ranging from 90-100%. The starch has a sedimentation volume between 10-50 mL/g, and the amylopectin fraction contains no more than 48.5% medium-length branches with a chain length of 13-24. Importantly, the starch is not pregelatinized, and methods for utilizing these starch materials in food products are also described.

Career Highlights

Throughout his career, Weichang Liu has worked with prominent companies in the food industry, including Tate & Lyle Ingredients Americas LLC and Tate & Lyle Solutions USA LLC. His expertise in starch technology has positioned him as a valuable asset in these organizations.

Collaborations

Liu has collaborated with several professionals in his field, including Judith K Whaley and Yuqing Zhou. These collaborations have likely contributed to the advancement of his research and innovations.

Conclusion

Weichang Liu's contributions to the development of inhibited waxy starches demonstrate his commitment to innovation in food science. His patents reflect a deep understanding of starch properties and their applications, making him a significant figure in this area of research.