Company Filing History:
Years Active: 2017-2025
Title: The Innovative Contributions of Xing Zhou
Introduction
Xing Zhou is a prominent inventor based in Wuxi, China. He has made significant contributions to the field of starch and emulsion gel technology. With a total of 10 patents to his name, his work showcases a commitment to innovation and sustainability.
Latest Patents
One of his latest patents is a method for preparing V-type granular porous starch. This method involves mixing starch with an ethanol aqueous solution at a temperature of 100-150° C. to yield V-type granular starch. Following this, a mixed enzyme containing alpha-amylase and amyloglucosidase is added to enzymatically hydrolyze the starch, resulting in V-type granular porous starch. Another notable patent is for an emulsion gel that features both a freshness indication and a low migration rate. This preparation method utilizes lipase and organic acid for hydrophobic modification of anthocyanins, leading to the formation of acylated anthocyanins. The process is designed to be simple, green, pollution-free, and low in energy consumption.
Career Highlights
Xing Zhou is affiliated with Jiangnan University, where he continues to advance his research and development efforts. His work not only contributes to academic knowledge but also has practical applications in various industries.
Collaborations
Xing Zhou collaborates with notable colleagues such as Zhengyu Jin and Jinpeng Wang. Their combined expertise enhances the innovative potential of their projects.
Conclusion
Xing Zhou's contributions to the fields of starch and emulsion gel technology highlight his role as a leading inventor. His innovative methods and commitment to sustainability are paving the way for future advancements in these areas.