Patents by Inventor HAIXIN ZHANG
HAIXIN ZHANG has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11949886Abstract: Methods for determining a prediction value, an encoder, and a decoder are provided. Reconstructed values of neighboring samples of a current block are acquired, and then filtered to obtain a reference value set of the current block. When a size of the current block is smaller than a preset threshold value, a first constant value is calculated according to a bit depth value of a luma component of a sample in the current block. A difference between the first constant value and a first reference value in the reference value set is determined as a first prediction input value in a prediction input value set. Other prediction input values in the prediction input value set other than the first prediction input value are determined according to the reference value set. Prediction values of samples at specific positions in the current block is calculated and then filtered.Type: GrantFiled: February 24, 2023Date of Patent: April 2, 2024Assignee: GUANGDONG OPPO MOBILE TELECOMMUNICATIONS CORP., LTD.Inventors: Junyan Huo, Yanzhuo Ma, Shuai Wan, Fuzheng Yang, Wei Zhang, Haixin Wang, Yu Sun
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Publication number: 20240107050Abstract: Provided are a picture encoding and decoding method, an encoder, a decoder and a storage medium. The decoder decodes a bitstream to obtain a size, a coding mode, and residuals of a current block; when the coding mode of the current block is an MIP mode, calculates a second offset based on the size of the current block, a first offset and reconstructed values of adjacent pixels corresponding to the current block; determines a first prediction value of the current block according to the second offset; and determines a reconstructed value of the current block based on the first prediction value.Type: ApplicationFiled: December 1, 2023Publication date: March 28, 2024Inventors: Junyan HUO, Yanzhuo MA, Shuai WAN, Wei ZHANG, Fuzheng YANG, Haixin WANG, Yu SUN
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Publication number: 20220248737Abstract: An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, a content of the RI is ?3.60 mg/100 g, a content of the IR is ?7.60 mg/100 g, and a content of the VR is ?6.50 mg/100 g.Type: ApplicationFiled: April 25, 2022Publication date: August 11, 2022Inventors: MUYI CAI, Ruizeng GU, Haixin ZHANG, WENYING LIU, YING WEI, LEI FANG, XINGCHANG PAN, ZHE DONG, LU LU, MING ZHOU, YUCHEN WANG, KONG LING, YUAN BI
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Publication number: 20210324428Abstract: A Lactobacillus paracasei and uses thereof. The Lactobacillus paracasei has a deposit number of CGMCC No. 14813. The Lactobacillus paracasei can be used for increasing the amount of an organic acid in a raw material. The Lactobacillus paracasei can be used for fermenting the raw material, where the raw material can be selected from at least one of fruits, which can increase the content of the organic acid in a fermented product.Type: ApplicationFiled: June 30, 2021Publication date: October 21, 2021Inventors: MUYI CAI, Ruizeng GU, Jun LU, KONG LING, LU LU, MING ZHOU, XINYUE CUI, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, LIANG CHEN, YING WEI, HAIXIN ZHANG, YAN LIU, KELU CAO, JING WANG, GUOMING LI, YUCHEN WANG, YUQING WANG, YUAN BI, XIUYUAN QIN
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Publication number: 20210230225Abstract: A selenium-chelating pea oligopeptide, a preparation method thereof and use thereof. After the selenium-chelating pea oligopeptide is subjected to digestion treatment in at least one of following three ways, a change rate of selenium content not more than 3% with respect to the selenium content before the digestion treatment: hydrolyzing for 4 hours by a pepsin at a pH value of 2 and a temperature of 37° C.; hydrolyzing for 6 hours by a trypsin at a pH value of 7.5 and a temperature of 37° C.; maintaining the temperature constant at 37° C., firstly hydrolyzing for 4 hours by the pepsin at a pH value of 2, and then continuing to hydrolyze for 6 hours by a trypsin at a pH value of 6.8. The preparation method thereof includes mixing and reacting an aqueous solution of pea oligopeptide and sodium selenite, and then being subjected to alcohol precipitation and drying.Type: ApplicationFiled: April 9, 2021Publication date: July 29, 2021Inventors: MUYI CAI, Ruizeng GU, Jun LU, WENYING LIU, XIUYUAN QIN, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, LIANG CHEN, LU LU, HAIXIN ZHANG, YING WEI, YAN LIU, KELU CAO, JING WANG, GUOMING LI, MING ZHOU, YUCHEN WANG, YUQING WANG, KONG LING, YUAN BI, XINYUE CUI
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Patent number: 9974321Abstract: Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof. The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness.Type: GrantFiled: February 24, 2017Date of Patent: May 22, 2018Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Ruizeng Gu, Jun Lu, Tao Ma, Xingchang Pan, Zhe Dong, Yong Ma, Yaguang Xu, Yongqing Ma, Zhentao Jin, Liang Chen, Lu Lu, Wenying Liu, Ying Wei, Haixin Zhang, Yan Liu, Kelu Cao, Jing Wang, Guoming Li, Ming Zhou
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Publication number: 20170164638Abstract: Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness.Type: ApplicationFiled: February 24, 2017Publication date: June 15, 2017Inventors: MUYI CAI, RUIZENG GU, JUN LU, TAO MA, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, ZHENTAO JIN, LIANG CHEN, LU LU, WENYING LIU, YING WEI, HAIXIN ZHANG, YAN LIU, KELU CAO, JING WANG, GUOMING LI, MING ZHOU
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Publication number: 20170143001Abstract: The present invention provides a soybean oligopeptide with low allergenicity and little bitterness and its preparation method and application. The preparation method includes the following steps: 1) mixing a soybean protein powder with water to obtain a soybean protein solution, and then performing thermal denaturation on the soybean protein solution, to prepare a denatured protein solution; 2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis, to obtain a first enzymatic hydrolysate; 3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and 4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness.Type: ApplicationFiled: February 3, 2017Publication date: May 25, 2017Inventors: MUYI CAI, RUIZENG GU, JUN LU, TAO MA, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, ZHENTAO JIN, LIANG CHEN, LU LU, WENYING LIU, YING WEI, HAIXIN ZHANG, YAN LIU, KELU CAO, JING WANG, GUOMING LI, MING ZHOU, HUI CHEN, JIAJI LI
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Patent number: 9609883Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.Type: GrantFiled: October 15, 2014Date of Patent: April 4, 2017Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Ruizeng Gu, Jun Lu, Feng Lin, Yong Ma, Zhe Dong, Xingchang Pan, Yongqing Ma, Yaguang Xu, Zhentao Jin, Liang Chen, Wenying Liu, Ying Wei, Haixin Zhang, Lu Lu, Yan Liu, Tao Ma, Simeng Jiang, Kelu Cao, Jing Wang
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Patent number: 9534026Abstract: The present invention provides a corn active peptide additive for cell culture medium, wherein in the corn active peptide additive, oligopeptides with molecular weight of lower than 1000 Dalton account for equal to or more than 90 wt % of total proteins, and the oligopeptides at least comprise one or more of AP, SAP, PAL, VNAP, PSSQ, and TQPGPQ. The corn active peptide additive of the present invention can be compounded with various basic culture mediums for serum-free culture of various animal cells, which not only substantially lowers the cost for cell culturing and reduces pollution and other problems caused by an animal derived component, but also can promote cell proliferation, improve cell viability and enhance expression of cell products.Type: GrantFiled: December 24, 2014Date of Patent: January 3, 2017Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIESInventors: Muyi Cai, Feng Lin, Yan Liu, Haixin Zhang, Ruizeng Gu, Jun Lu, Ying Wei
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Publication number: 20150118709Abstract: The present invention provides a corn active peptide additive for cell culture medium, wherein in the corn active peptide additive, oligopeptides with molecular weight of lower than 1000 Dalton account for equal to or more than 90 wt % of total proteins, and the oligopeptides at least comprise one or more of AP, SAP, PAL, VNAP, PSSQ, and TQPGPQ. The corn active peptide additive of the present invention can be compounded with various basic culture mediums for serum-free culture of various animal cells, which not only substantially lowers the cost for cell culturing and reduces pollution and other problems caused by an animal derived component, but also can promote cell proliferation, improve cell viability and enhance expression of cell products.Type: ApplicationFiled: December 24, 2014Publication date: April 30, 2015Inventors: MUYI CAI, FENG LIN, YAN LIU, HAIXIN ZHANG, RUIZENG GU, JUN LU, YING WEI
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Publication number: 20150037492Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.Type: ApplicationFiled: October 15, 2014Publication date: February 5, 2015Inventors: MUYI CAI, RUIZENG GU, JUN LU, FENG LIN, YONG MA, ZHE DONG, XINGCHANG PAN, YONGQING MA, YAGUANG XU, ZHENTAO JIN, LIANG CHEN, WENYING LlU, YING WEI, HAIXIN ZHANG, LU LU, YAN LIU, TAO MA, SIMENG JIANG, KELU CAO, JING WANG