Xifan Wang

Title: Xifan Wang: Innovator in Gliadin Modification

Introduction

Xifan Wang is a notable inventor based in Beijing, China. He has made significant contributions to the field of food science, particularly in the modification of gliadin, a protein found in wheat. His innovative approach has implications for food stability and quality.

Latest Patents

Xifan Wang holds a patent titled "Method for modifying gliadin and application thereof." This patent describes a method that involves dissolving gliadin in a solvent to create a gliadin solution. A proline endoprotease is then added to this solution, and the pH is adjusted to neutral in a gradient manner. The resulting modified gliadin can be uniformly dispersed in water and maintains its stability even after high-temperature sterilization and long-term storage. This method also demonstrates good thermal stability, salt resistance, and storage stability, making it a valuable advancement in food technology.

Career Highlights

Xifan Wang is affiliated with China Agricultural University, where he continues to engage in research and development. His work focuses on enhancing the properties of food ingredients, which can lead to improved food products and processing techniques. His innovative methods are paving the way for advancements in the food industry.

Collaborations

Xifan Wang collaborates with esteemed colleagues, including Yixuan Li and Pengjie Wang. Their combined expertise contributes to the ongoing research and development efforts in the field of food science.

Conclusion

Xifan Wang's contributions to gliadin modification represent a significant advancement in food technology. His innovative methods enhance the stability and quality of food products, showcasing the importance of research in this field.