Patents by Inventor Ta-Ching Cheng

Ta-Ching Cheng 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).

  • Semiconductor structure with extended contact structure
    Patent number: 11923413
    Abstract: Semiconductor structures are provided. The semiconductor structure includes a substrate and nanostructures formed over the substrate. The semiconductor structure further includes a gate structure surrounding the nanostructures and a source/drain structure attached to the nanostructures. The semiconductor structure further includes a contact formed over the source/drain structure and extending into the source/drain structure.
    Type: Grant
    Filed: February 7, 2022
    Date of Patent: March 5, 2024
    Assignee: TAIWAN SEMICONDUCTOR MANUFACTURING COMPANY, LTD.
    Inventors: Ta-Chun Lin, Kuo-Hua Pan, Jhon-Jhy Liaw, Chao-Ching Cheng, Hung-Li Chiang, Shih-Syuan Huang, Tzu-Chiang Chen, I-Sheng Chen, Sai-Hooi Yeong
  • Method for producing low-sugar-contents juice
    Patent number: 10660358
    Abstract: The present invention provides a method to convert the intrinsic sugar of a juice into indigestible oligosaccharides (such as, low-polymerization fructose and sorbitol). The present method comprises using a Zymomonas mobilis biomass and fructosyltransferase as well as pressure treatment. Taking advantage of the present method, the drawbacks of drinking juices, such as too many sugar and calorie intake can be obviated, and thereby the present invention can offer healthier option to the consumers.
    Type: Grant
    Filed: May 19, 2017
    Date of Patent: May 26, 2020
    Assignee: Food Industry Research and Development Institute
    Inventors: Chung-Liang Chu, Ta-Ching Cheng, Yu-Chuan Tseng
  • METHOD FOR PREPARING LOW-SUGAR-CONTENTS JUICE
    Publication number: 20180110255
    Abstract: The present invention provides a method to convert the intrinsic sugar of a juice into indigestible oligosaccharides (such as, low-polymerization fructose and sorbitol). The present method comprises using a Zymomonas mobilis biomass and fructosyltransferase as well as pressure treatment. Taking advantage of the present method, the drawbacks of drinking juices, such as too many sugar and calorie intake can be obviated, and thereby the present invention can offer healthier option to the consumers.
    Type: Application
    Filed: May 19, 2017
    Publication date: April 26, 2018
    Inventors: Chung-Liang Chu, Ta-Ching Cheng, Yu-Chuan Tseng