Patents by Inventor John A. Lucey

John A. Lucey 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).

  • Production of protein-polysaccharide conjugates
    Patent number: 11779040
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Grant
    Filed: July 28, 2020
    Date of Patent: October 10, 2023
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Dani Zhu, Srinivasan Damodaran
  • PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES
    Publication number: 20200352205
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Application
    Filed: July 28, 2020
    Publication date: November 12, 2020
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: John A. Lucey, Dani Zhu, Srinivasan Damodaran
  • Production of protein-polysaccharide conjugates
    Patent number: 10765135
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Grant
    Filed: March 19, 2009
    Date of Patent: September 8, 2020
    Assignee: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: John A. Lucey, Dani Zhu, Srinivasan Damodaran
  • LOW FAT, CLEAR, BLAND FLAVORED WHEY PRODUCTS
    Publication number: 20170099850
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Application
    Filed: December 21, 2016
    Publication date: April 13, 2017
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: John A Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran
  • PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES
    Publication number: 20170049141
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Application
    Filed: November 3, 2016
    Publication date: February 23, 2017
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: John A. Lucey, Dani Zhu, Srinivasan Damodaran
  • Methods of removing lipid from a protein and lipid-containing material
    Patent number: 9560861
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Grant
    Filed: June 30, 2009
    Date of Patent: February 7, 2017
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran
  • Low-fat and fat-free cheese with improved properties
    Patent number: 8623435
    Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: January 7, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Ciara A. Brickley, Selvarani Govindasamy-Lucey, Mark E. Johnson, John A. Jaeggi, Eileen Merlini Salim
  • Low Fat, Clear, Bland Flavored Whey Products
    Publication number: 20100028525
    Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.
    Type: Application
    Filed: June 30, 2009
    Publication date: February 4, 2010
    Inventors: John A. Lucey, Iswandi Jarto, Karen E. Smith, Srinivasan Damodaran
  • PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES
    Publication number: 20090311407
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Application
    Filed: March 19, 2009
    Publication date: December 17, 2009
    Inventors: John A. Lucey, Dan Zhu, Srinivasan Damodaran
  • LOW-FAT AND FAT-FREE CHEESE WITH IMPROVED PROPERTIES
    Publication number: 20090068311
    Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
    Type: Application
    Filed: April 16, 2008
    Publication date: March 12, 2009
    Inventors: John A. Lucey, Ciara A. Brickley, Selvarani Govindasamy-Lucey, Mark E. Johnson, John A. Jaeggi, Eileen Merlini Salim