Patents by Inventor Samuel Yong

Samuel Yong 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).

  • ADVANCED FUSION OF PHYSICS-BASED AND MACHINE LEARNING BASED STATE-OF-CHARGE AND STATE-OF-HEALTH MODELS IN BATTERY MANAGEMENT SYSTEMS
    Publication number: 20240110984
    Abstract: Systems and methods are provided for advanced fusion of physics-based and machine learning based state-of-charge and state-of-health models in battery management systems.
    Type: Application
    Filed: September 29, 2022
    Publication date: April 4, 2024
    Inventors: Benjamin Yong Park, Samuel Keene, Samer Saab
  • Electrolyte Formulations for Optimal Performance in Si-Containing Lithium Ion Batteries
    Publication number: 20240079653
    Abstract: Electrolyte formulations for energy storage devices are disclosed. The energy storage device comprises a first electrode and a second electrode, where one or both of the first electrode and the second electrode is a Si-based electrode, a separator between the first electrode and the second electrode, and an electrolyte composition. Electrolyte formulations as described herein are electrolyte compositions comprising two or more components such as solvents, co-solvents, salts and/or additives. In some embodiments, three or more, four or more, five or more, six or more, seven or more, or eight or more components are included in the electrolyte composition.
    Type: Application
    Filed: August 18, 2022
    Publication date: March 7, 2024
    Inventors: Benjamin Yong Park, Heidi Anderson, Hong Zhao, Vincent Giordani, Sung Ju Cho, Myunghwan Jeong, Daniel Sylvinson Muthiah Ravinson, Samuel Keene, Mya Le Thai
  • High stability, high flavor, breakfast pastry and method for preparing the same
    Patent number: 4623542
    Abstract: A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
    Type: Grant
    Filed: February 24, 1983
    Date of Patent: November 18, 1986
    Assignee: The Pillsbury Company
    Inventors: Glenn Wallin, Diane Rosenwald, James Citti, Samuel Yong
  • High stability, high flavor, breakfast pastry and method for preparing the same
    Patent number: 4612198
    Abstract: A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
    Type: Grant
    Filed: March 5, 1982
    Date of Patent: September 16, 1986
    Assignee: The Pillsbury Company
    Inventors: Glenn Wallin, Diane Rosenwald, James Citti, Samuel Yong
  • Green wall system
    Patent number: D823716
    Type: Grant
    Filed: April 11, 2017
    Date of Patent: July 24, 2018
    Assignee: ELMICH PTE LTD.
    Inventors: Alan Sian Ghee Lee, Henry Greaves, Raymond Kok-Hua Lim, Andy Wee Ming Chew, Samuel Yong Keat Tan