Yuqing Wang

Title: Innovations of Yuqing Wang in Food and Fermentation

Introduction

Yuqing Wang is a notable inventor based in Beijing, China. He has made significant contributions to the field of food and fermentation through his innovative patents. With a total of two patents to his name, Wang's work focuses on enhancing the nutritional and functional properties of food products.

Latest Patents

Wang's latest patents include a selenium-chelating pea oligopeptide and its preparation method and use. This invention involves a method where the selenium content remains stable after digestion treatment, ensuring that the nutritional benefits are preserved. The preparation method includes mixing an aqueous solution of pea oligopeptide with sodium selenite, followed by alcohol precipitation and drying. Another patent involves Lactobacillus paracasei, which can be used to increase the amount of organic acid in various raw materials, particularly fruits, during fermentation.

Career Highlights

Yuqing Wang is affiliated with the China National Research Institute of Food and Fermentation Industries Co., Ltd. His work has been instrumental in advancing food technology and fermentation processes, contributing to healthier food options.

Collaborations

Wang has collaborated with notable coworkers, including Muyi Cai and Ruizeng Gu, to further enhance the impact of his research and innovations in the field.

Conclusion

Yuqing Wang's contributions to food and fermentation through his innovative patents demonstrate his commitment to improving food quality and safety. His work continues to influence the industry positively.