Xiankui Kong

Title: The Innovative Contributions of Xiankui Kong

Introduction

Xiankui Kong is a notable inventor based in Beijing, China. He has made significant contributions to the field of food science, particularly in the area of starch emulsions. His innovative approach has led to the development of a unique method for precipitating starch emulsions, which has potential applications in various industries.

Latest Patents

Xiankui Kong holds 1 patent for his invention titled "Method for Precipitating Starch Emulsion and Use Thereof." This patent describes a method that involves mixing a fermentation broth with a starch emulsion. The fermentation broth contains an isolated microorganism, specifically WSJ-57, which is deposited under the accession number of CGMCC No. 19201 in the China General Microbiological Culture Collection Center as of December 20, 2019. This innovative method showcases his expertise in utilizing microorganisms to enhance food processing techniques.

Career Highlights

Throughout his career, Xiankui Kong has been associated with prominent institutions such as China Agricultural University and Sishui Lifeng Food Co., Ltd. His work at these organizations has allowed him to apply his research in practical settings, contributing to advancements in food technology and safety.

Collaborations

Xiankui Kong has collaborated with esteemed colleagues, including Xiaojun Liao and Xuan Wang. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of food science.

Conclusion

In summary, Xiankui Kong is a distinguished inventor whose work in precipitating starch emulsions has the potential to impact the food industry significantly. His innovative methods and collaborations highlight his commitment to advancing food technology.