Xuefeng Wang

Title: The Innovative Creations of Xuefeng Wang

Introduction

Xuefeng Wang, an accomplished inventor based in Hefei, China, has made significant contributions to the field of flavor enhancement through his groundbreaking patent. His work focuses on developing a peptide that enhances salty taste, showcasing the intersection of food science and biotechnology.

Latest Patents

Wang holds a patent for a "Salty taste enhancing peptide derived from dry-cured ham and preparation method thereof." This innovative peptide comprises amino acid sequences Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe (SEQ ID NO: 1) and His-Val-Arg-Arg-Lys (SEQ ID NO: 2). The peptide is characterized by its small molecular weight, making it easy to separate and purify. It features a strong salty taste enhancing effect with simple sequences, facilitating efficient synthesis. This invention opens doors for applications in the food, health products, medicine, and biology sectors, providing an alternative to conventional salt substitutes.

Career Highlights

Throughout his career, Xuefeng Wang has collaborated with prominent institutions, including Hefei University of Technology and Yunnan Agricultural University. His research and innovations in food technology have set him apart as a leading figure in his field.

Collaborations

In his professional journey, Wang has worked alongside notable colleagues, such as Feiran Xu and Baocai Xu. Their collective expertise has contributed to advancements in food science and the development of novel products.

Conclusion

Xuefeng Wang's innovative work in creating a salty taste enhancing peptide marks a significant achievement in the realm of flavor science. His contributions are poised to impact various industries, offering healthier alternatives to traditional salt products. As the food and beverage sector continues to evolve, Wang's inventions may very well shape the future of flavor enhancement.