Xiaoyu Feng

Title: Innovations of Xiaoyu Feng in Rice Aleurone Stabilization

Introduction

Xiaoyu Feng is an innovative inventor based in Nanjing, China. He has made significant contributions to the field of food technology, particularly in the stabilization of rice aleurone. His work focuses on enhancing the nutritional value and functional applications of rice by developing efficient preparation methods.

Latest Patents

Xiaoyu Feng holds a patent for "Stabilized rice aleurone and preparation method thereof." This patent introduces a novel approach to stabilizing rice aleurone using a combination of a tangential injection airflow impeller classifier and an ultrasonic vibrating screen. This method is the first of its kind and incorporates steam treatment along with thermal enzyme inactivation through drum drying. The process is designed to be efficient, with advantages such as a short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption, and no pollution. The stabilized rice aleurone produced has high nutritional value and is rich in functional ingredients, making it suitable for industrial food applications.

Career Highlights

Throughout his career, Xiaoyu Feng has worked with notable organizations, including Jiangsu State Farm Cereals Industry Group Co., Ltd. and Jiangnan University. His experience in these institutions has allowed him to refine his research and contribute to advancements in food technology.

Collaborations

Xiaoyu has collaborated with several professionals in his field, including Li Wang and Hui Lu, who have supported his research endeavors. Their combined expertise has contributed to the successful development of innovative food processing techniques.

Conclusion

Xiaoyu Feng's work in stabilizing rice aleurone represents a significant advancement in food technology. His innovative methods not only enhance the nutritional value of rice but also promote sustainable practices in food production. His contributions are paving the way for future developments in functional food applications.