Yi Yang

Title: Yi Yang: Innovator in Food Texture Modifiers and Polymer Technology

Introduction

Yi Yang is a notable inventor based in Bridgewater, NJ (US). He has made significant contributions to the fields of food science and polymer technology. With a total of 2 patents, his work focuses on enhancing food texture and developing advanced materials.

Latest Patents

One of Yi Yang's latest patents is related to low swelling starch. This invention pertains to low swelling starches and their use as food texture modifiers. The invention further details the method of using low swelling starches as fat substitutes in foods. These low swelling starches provide opacity, mouth-coating, and creaminess to various food products. Another significant patent involves structured acrylate copolymer thickeners. This patent discloses multi-staged acrylic-based core-shell polymers comprising a linear core polymer and at least one subsequently polymerized shell polymer that is crosslinked. The core-shell polymers surprisingly provide desirable rheological, clarity, and aesthetic properties in aqueous surfactant-containing compositions, particularly at low pH.

Career Highlights

Throughout his career, Yi Yang has worked with reputable companies such as Lubrizol Advanced Materials, Inc. and Corn Products Development, Inc. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in product formulations.

Collaborations

Yi Yang has collaborated with talented individuals in his field, including Krishnan Tamareselvy and Deborah S. Filla. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of new technologies.

Conclusion

Yi Yang's contributions to food texture modifiers and polymer technology highlight his innovative spirit and dedication to advancing these fields. His patents reflect a commitment to improving product quality and functionality.