Ziqiang Lin

Title: Innovations of Ziqiang Lin in Emulsion Gel Technology

Introduction

Ziqiang Lin is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of emulsion gels. His innovative work focuses on creating products that enhance freshness while minimizing environmental impact.

Latest Patents

Ziqiang Lin holds a patent for an "Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor." This patent describes a method that utilizes lipase and organic acid to achieve hydrophobic modification of anthocyanins. The process involves dissolving acylated anthocyanins and oil-phase gel in vegetable oil to create an oil phase. A sodium alginate aqueous solution serves as the water phase, which is then mixed and subjected to high-speed shearing. The final product is an emulsion gel that is simple to prepare, environmentally friendly, and energy-efficient.

Career Highlights

Ziqiang Lin is affiliated with Jiangnan University, where he continues to advance his research in food technology. His work has garnered attention for its innovative approach to creating sustainable food products.

Collaborations

Ziqiang Lin collaborates with esteemed colleagues such as Long Chen and Jiaqi Zhong, contributing to a dynamic research environment that fosters innovation.

Conclusion

Ziqiang Lin's contributions to emulsion gel technology exemplify the intersection of innovation and sustainability in food science. His work not only enhances product quality but also prioritizes environmental considerations.