Abstract: A substrate processing method, involving etching a silicon nitride layer selectively in a substrate where a silicon oxide layer and the silicon nitride layer are stacked, includes: wet-etching the silicon nitride layer with a phosphoric acid-based etching solution; and dry-etching a regrowth oxide, which is formed on a surface of the silicon oxide layer in the wet etching step, with an etching gas.

Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

Abstract: The present disclosure relates to an emulsified food composition which includes a saccharide and an oil, and achieves good flavor expression and saccharide reduction, and a method for preparing same.

Abstract: The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

Abstract: A quadrature clock generator that takes advantage of the inherently low delay of a shunt-series inductively peaked clock buffer to generate quadrature clocks with the high jitter performance using just one additional stage in Q path compared to I path. The generator includes a delay cell that uses shunt-series peaking and uses a resistive DAC in series with the shunt inductor to provide a large delay range with good jitter characteristics. The resistive DAC can be placed near a real or a virtual ground to minimize capacitive loading on the signal path. This delay cell can provide greater than 2× delay tuning range and is suitable for clocks at high frequencies. This delay cell can also be used as a ring oscillator with large frequency tuning range. A low voltage differential signaling termination switch control that uses feed forward mechanism to control termination impedance of device in a receiver.

Abstract: A clock buffer that uses low-to-medium quality factor (e.g., QF of 2 to 5) inductors in shunt-series and in series-shunt configuration in high-speed clock distribution stages. Shunt-series and series-shunt inductors extend amplifier bandwidth. Applying shunt-series and series-shunt inductors to high-speed clock distribution filters jitter, attenuates supply noise, and improves fanout. An asymmetric multiplexer with inductors in shunt or in shunt-series configurations. Another asymmetric multiplexer with capacitively coupled tri-stateable inverter-based buffer stages. These two multiplexer techniques along with the ability to ‘hide’ a load of a non-preferred path at a virtual ground node of the shunt inductor, the multiplexer improves the jitter and power consumption of the preferred path significantly. A de-multiplexer (DeMux) is also shown using inductors. A combination of a shunt-multiplexer and an inductor-based DeMux is also discussed.

Abstract: An apparatus enables a high-bandwidth 4-way data serializing (4:1 serializer) digital-to-analog converter. The apparatus uses active inductor-based bandwidth extension technique for two-stage driver enabling design of quarter-rate 4-way data serializing transmitter. The 4:1 serializer output bandwidth is extended by gate-resistor-peaked n-type transistor load working as an active inductor. A current steering switch with current source is used as the final driver. The 4:1 serializer includes a pulse width tuning technique with tunable ground voltage on the ground terminal of a pulse generator to tune an effective threshold voltage of the pulse generator. A Bessel-like LC filter is coupled to an output of the 4:1 serializer. The filter includes shunt peaking paths that provide zeros, which natively cancel large parasitic capacitance at a shunt peaking node. As such, active and passive devices including driver circuitry, ESD diodes, and any other sensing circuitry are flexibly added on any LC filter nodes.

Abstract: The present invention provides a chewing gum composition comprising a functional sweetener, which has high sweetness sustainability, excellent refreshing feeling, excellent organoleptic properties, low hygroscopicity, and excellent storage stability.

Abstract: The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.

Abstract: The present invention relates to a fruit or vegetable drink containing allulose, isomaltooligosaccharide, and fruit-vegetable juice, and can provide a low-calorie fruit or vegetable drink with improved mouthfeel containing a low content of sugar.

Abstract: The present invention relates to a coffee milk beverage composition containing allulose, and has excellent sensory properties by using allulose.

Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

Abstract: The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

Abstract: The present disclosure relates to a low-calorie, sugar-reduced soymilk comprising soybean extract solution, allulose, and soybean oil. The soymilk of the present disclosure includes allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent mouthfeel and taste, while having low calories than an existing product using sugar.

Abstract: The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

Abstract: The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

Abstract: The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

Abstract: The present invention relates to a cereal bar composition comprising allulose and a process for preparing the cereal bar composition, and provides the cereal bar composition having high sugar content and low calorie and having a soft sensory property.

Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.