Wuxi, China

Xiaoxue Lu


Average Co-Inventor Count = 7.0

ph-index = 1


Company Filing History:


Years Active: 2021

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1 patent (USPTO):Explore Patents

Title: Innovations of Xiaoxue Lu in Starch Modification

Introduction

Xiaoxue Lu is an accomplished inventor based in Wuxi, China. He has made significant contributions to the field of starch modification, particularly through his innovative preparation method of slowly digestible starch. His work has important implications for health and nutrition, especially in the management of chronic diseases.

Latest Patents

Xiaoxue Lu holds a patent for a preparation method of slowly digestible starch. This method utilizes ordinary rice starch and corn starch as raw materials. The process involves fully de-clustering the starch through dry-heat amorphization treatment, which is a departure from traditional hydrothermal gelatinization. Following this, ultrasonic treatment is applied to induce the complexation of amino acids and starch milk, resulting in the formation of VI-type crystals. Finally, extrusion technology is employed to transform these VI-type crystals into VII-type crystals, significantly increasing the content of slowly digestible starch to 55%-60%. This method is noted for being highly efficient, simple, and environmentally friendly. The resulting product can serve as a drug sustained-release carrier or a low-glycemic index food ingredient, offering practical value in regulating chronic diseases such as diabetes and cardiovascular conditions.

Career Highlights

Xiaoxue Lu is affiliated with Jiangnan University, where he continues to advance research in starch modification. His innovative approach has garnered attention in both academic and industrial circles, highlighting his role as a key figure in this specialized field.

Collaborations

Xiaoxue Lu collaborates with notable colleagues, including Yaoqi Tian and Jinling Zhan, who contribute to his research endeavors and enhance the impact of his work.

Conclusion

Xiaoxue Lu's innovative methods in starch modification represent a significant advancement in food science and health management. His contributions are poised to make a lasting impact on the industry and improve the quality of life for many individuals.

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