Patents by Inventor John Wisler

John Wisler 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).

  • METHODS FOR INDUCING CHONDROGENESIS
    Publication number: 20210361600
    Abstract: Described herein are compounds and compositions for the amelioration of arthritis or joint injuries by inducing mesenchymal stem cells into chondrocytes using intra-articular administration.
    Type: Application
    Filed: April 23, 2018
    Publication date: November 25, 2021
    Inventors: Peter G. SCHULTZ, Arnab K. CHATTERJEE, Timothy M. WRIGHT, John WISLER, Vadim KLYUSHNICHENKO
  • WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
    Publication number: 20060292275
    Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
    Type: Application
    Filed: August 11, 2006
    Publication date: December 28, 2006
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Ahmad Akashe, Cynthia Jackson, Ariel Cudia, John Wisler
  • Method of deflavoring whey protein
    Patent number: 7094439
    Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
    Type: Grant
    Filed: October 29, 2003
    Date of Patent: August 22, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Ahmad Akashe, Cynthia Lynn Jackson, Ariel S. Cudia, John Wisler
  • Method of deflavoring whey protein
    Publication number: 20040161514
    Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
    Type: Application
    Filed: October 29, 2003
    Publication date: August 19, 2004
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Ahmad Akashe, Cynthia Lynn Jackson, Ariel S. Cudia, John Wisler