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For the Inventor, By the Inventor

Wuxi, China

Xing Zhou

This inventor holds 10 USPTO granted patents and 3 published patent applications. Top assignee: Jiangnan University. Active years: 2017-2025.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Xing Zhou. Retrieved from https://idiyas.com/inventor/xing-zhou-bssifj4p

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 10 

% Patents Active = 80.0

Average Co-Inventor Count = 9.0

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:

goldMedal10 out of 561 
 
Jiangnan University
 patents

Years Active: 2017-2025

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10 patents (USPTO):Explore Patents
1. 12448634 - Method for preparing V-type granular porous starch (2025-10-21),
2. 12303853 - Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor (2025-05-20),
3. 12145866 - Modified cyclodextrin/mesoporous silica for adsorbing Pb and Cd and application thereof (2024-11-19),
4. 11999981 - Agarase mutant with improved thermal stability and application thereof (2024-06-04),
5. 11840584 - Simple and green method for preparation of acid modified cyclodextrin (2023-12-12),
6. 11802167 - Method for producing cold-water-soluble starch comprising V-type crystals (2023-10-31),
7. 11291223 - Instant whole wheat crisps and preparation method thereof (2022-04-05),
8. 11041179 - Method for preparing branched cyclodextrin and application thereof (2021-06-22),
9. 10460869 - Multi-series continuous-flow magnetoelectric coupling processing system and applications thereof (2019-10-29),
10. 9782742 - Inductive magnetoelectric biochemical reaction system and application thereof (2017-10-10),

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.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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