Patents by Inventor QIXIN ZHONG

QIXIN ZHONG 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).

  • VACCINE ADJUVANT
    Publication number: 20150086587
    Abstract: Oil-based adjuvant emulsions, immunogenic compositions, and methods of using the same to elicit immunological responses in a subject are provided. The oil-based adjuvants comprise a plant-derived surfactant, such as gum arabic, an aqueous component, and an oil. The adjuvant emulsions can be used to potentiate the immunological effects of active agents, including antigens derived from various pathogens and/or toxins. Immunogenic compositions comprising the adjuvant emulsions and various active agents are also provided, along with vaccine systems for therapeutic or prophylactic treatment of a subject using these adjuvants.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 26, 2015
    Inventors: Jishu Shi, Loretta Pappan, Amy Beckley, Qixin Zhong
  • Heat stable protein ingredients
    Patent number: 8846863
    Abstract: The subject invention pertains to methods of making crosslinked protein-carbohydrate conjugates (CPCCs) and uncrosslinked protein-carbohydrate conjugates (PCCs) that are heat, pH and salt stable. Methods of stabilizing CPCCs and PCCs are also provided. The PCCs and CPCCs formed according to the methods disclosed herein are useful in the food industry and for loading with substances of interest.
    Type: Grant
    Filed: May 2, 2011
    Date of Patent: September 30, 2014
    Assignee: University of Tennessee Research Foundation
    Inventor: Qixin Zhong
  • HEAT STABLE PROTEIN INGREDIENTS
    Publication number: 20110268680
    Abstract: The subject invention pertains to methods of making crosslinked protein-carbohydrate conjugates (CPCCs) and uncrosslinked protein-carbohydrate conjugates (PCCs) that are heat, pH and salt stable. Methods of stabilizing CPCCs and PCCs are also provided. The PCCs and CPCCs formed according to the methods disclosed herein are useful in the food industry and for loading with substances of interest.
    Type: Application
    Filed: May 2, 2011
    Publication date: November 3, 2011
    Applicant: UNIVERSITY OF TENNESSEE RESEARCH FOUNDATION
    Inventor: QIXIN ZHONG