Patents by Inventor Haitao Ni

Haitao Ni 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).

  • Publication number: 20220255038
    Abstract: Provided are a display substrate and a display apparatus. The display substrate includes a base substrate, and an auxiliary cathode structure located on a side of the base substrate, the auxiliary cathode structure including a first conductive layer, an intermediate support layer, and a second conductive layer. In an implementation, a side of the intermediate support layer close to the first conductive layer includes any one or more of first protrusions and first grooves, and a side of the first conductive layer close to the intermediate support layer includes any one or more of second grooves engaged with the first protrusions and second protrusions engaged with the first grooves which are correspondingly disposed.
    Type: Application
    Filed: September 22, 2021
    Publication date: August 11, 2022
    Inventors: Qinghe WANG, Jun CHENG, Tongshang SU, Ning LIU, Haitao WANG, Yongchao HUANG, Jingang FANG, Liusong NI, Liangchen YAN
  • Patent number: 8709520
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: October 16, 2012
    Date of Patent: April 29, 2014
    Assignee: Big Heart Pet Brands
    Inventors: Robert J. Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Patent number: 8309157
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: November 13, 2012
    Assignee: Del Monte Corporation
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20080020117
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Application
    Filed: September 27, 2007
    Publication date: January 24, 2008
    Applicant: Delmonte Corporation
    Inventors: Robert LOMBARD, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Patent number: 7282235
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: August 27, 2003
    Date of Patent: October 16, 2007
    Assignee: Del Monte Corporation
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20050048189
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Application
    Filed: August 27, 2003
    Publication date: March 3, 2005
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Patent number: D486292
    Type: Grant
    Filed: January 15, 2003
    Date of Patent: February 10, 2004
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Haitao Ni, Anne-Marie Behrendt, Theodore Nicholas Janulis, Steven Peter Zubanas