Anqing, China

Zheng Guo


Average Co-Inventor Count = 6.0

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2011

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1 patent (USPTO):Explore Patents

Title: The Innovative Journey of Inventor Zheng Guo

Introduction

Zheng Guo is a prominent inventor based in Anqing, China, recognized for his contributions to the field of fatty acid processing. With a focus on advancing methodologies in biochemical processes, Guo has achieved significant strides in innovation, as evidenced by his patented work.

Latest Patents

Zheng Guo holds a notable patent titled "Process for the Preparation of Fatty Acids." This innovative process details the preparation of a material that encompasses conjugated isomers of polyunsaturated fatty acids. The methodology includes treating a first fatty acid mixture with ethanol to generate both solid and liquid fractions. The resulting liquid fraction offers a higher molar ratio of total polyunsaturated fatty acids compared to the initial mixture. Furthermore, subsequent treatment with a base in the presence of a solvent leads to the formation of conjugated isomers from the second fatty acid mixture, showcasing his inventive prowess.

Career Highlights

Zheng Guo's career highlights include his tenure at esteemed companies such as Lipid Nutrition B.V. and Anqing Zhongchuang Bioengineering Co., Ltd. His work with these organizations underscores his commitment to advancing nutritional science through innovative fatty acid applications.

Collaborations

Throughout his career, Zheng Guo has collaborated with notable coworkers like Krishnadath Bhaggan and Genwang Zhang. These partnerships have likely played a significant role in enhancing his research and facilitating the development of his patented processes.

Conclusion

In conclusion, Zheng Guo stands out as an inventive force in the field of fatty acid processing. His patent and collaborative efforts with respected colleagues reflect a dedication to innovation that continues to impact the biochemical industry. His work not only advances scientific understanding but also contributes to practical applications in nutrition and health.

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