Ying Mao

Title: Innovations of Ying Mao in Microencapsulation Technology.

Introduction

Ying Mao is a notable inventor based in Hubei, China. He has made significant contributions to the field of microencapsulation, particularly in enhancing the stability of anthocyanin. His innovative approach has the potential to impact various industries, including food and pharmaceuticals.

Latest Patents

Ying Mao holds a patent for a microencapsulation method aimed at improving the stability of anthocyanin. The patent describes a preparation method that involves several steps. First, sodium alginate is used as a wall material, which is combined with calcium carbonate in water to create a gel system. Next, anthocyanin, prepared through a special process, is mixed with this gel to form a water phase. An oil phase is created by mixing Span80 with vegetable oil, which is then combined with the water phase to form a W/O emulsion. Finally, the pH of the emulsion is adjusted to be acidic, mixed with a salt buffer solution, and allowed to separate into oil and water phases.

Career Highlights

Ying Mao is affiliated with Wuhan Polytechnic University, where he continues to engage in research and development. His work focuses on innovative methods that enhance the stability and application of natural compounds like anthocyanin.

Collaborations

Ying Mao collaborates with colleagues such as Jingren He and Lan Zhou, contributing to a dynamic research environment that fosters innovation and discovery.

Conclusion

Ying Mao's contributions to microencapsulation technology exemplify the intersection of science and innovation. His patent on improving anthocyanin stability showcases his commitment to advancing research in this field.