Yu-Chen Cheng

Title: Innovations of Yu-Chen Cheng

Introduction

Yu-Chen Cheng is a notable inventor based in Hsinchu, Taiwan. He has made significant contributions to the field of emulsions and bioproducts, holding a total of four patents. His work focuses on innovative methods that enhance product quality and efficiency in various applications.

Latest Patents

One of Yu-Chen Cheng's latest patents is a method for manufacturing a water-in-oil-in-water multiple emulsion. This invention involves mixing an active component with an internal aqueous phase to create a homogenized mixture, which is then combined with an oleaginous phase to form a water-in-oil emulsion. Finally, this emulsion is mixed with an external aqueous phase containing water and an excipient, which includes whey protein concentrate and modified starch.

Another significant patent involves a culture medium and method for producing β-glucan using Aureobasidium pullulans. This culture medium consists of a carbon source, lecithin, and ascorbic acid. The method enhances the yield of β-glucan while minimizing waste, as it produces no melanin. A biological sample related to this invention has been deposited at the National Institute of Technology and Evaluation (NITE) under the access number NITE BP-02372.

Career Highlights

Yu-Chen Cheng has worked with prominent organizations such as the Food Industry Research and Development Institute and the Industrial Technology Research Institute. His experience in these institutions has allowed him to develop and refine his innovative ideas.

Collaborations

Some of his notable coworkers include Jinn-Tsyy Lai and Chiao-Ying Huang, who have contributed to his research and development efforts.

Conclusion

Yu-Chen Cheng's innovative work in emulsions and bioproducts showcases his commitment to advancing technology in his field. His patents reflect a deep understanding of both practical applications and scientific principles, making him a valuable contributor to the industry.