Company Filing History:
Years Active: 2022
Title: Innovations of Yang Qi in Nutritional Health Food
Introduction
Yang Qi is an accomplished inventor based in Wuxi, China. He has made significant contributions to the field of nutritional health food through his innovative patents. With a total of 2 patents, Yang Qi is recognized for his advancements in processing methods that enhance the functionality of food products.
Latest Patents
Yang Qi's latest patents include a processing method for intelligent hydrogel from nanometer starch particles. This invention utilizes dendritic water-soluble starch particles as a skeleton and employs a transglycosidation and chain extension-glycan entanglement reaction of glycosyltransferase. The resulting intelligent hydrogel possesses a spatial reticular structure, offering excellent rehydration capability, biocompatibility, and strong gel strength. This hydrogel can carry multiple nutritional factors and is applicable in food, biological drug loading, and functional materials.
Another notable patent is the preparation of a glucan-based shell-core structure carrier material. This invention involves spherical hyperbranched water-soluble amylum grains as raw materials, which undergo an enzymatic grafting and chain extending process. The resulting glucan-based carrying material features a shell-core structure that effectively protects, delivers, and releases functional nutritional components. This innovation has broad applications in food, medicine, and daily-use chemicals, showcasing great market prospects.
Career Highlights
Yang Qi is affiliated with Jiangnan University, where he continues to engage in research and development in the field of food processing. His work has garnered attention for its practical applications and environmental benefits.
Collaborations
Yang Qi collaborates with notable colleagues, including Ming Miao and Bo Jiang, who contribute to his research endeavors.
Conclusion
Yang Qi's innovative patents reflect his commitment to advancing nutritional health food technology. His contributions have the potential to significantly impact various industries, enhancing the functionality and safety of food products.