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).

  • Publication number: 20250065206
    Abstract: The invention introduces a feedback system tailored for wearable devices in the context of American football training. The system, built upon a high-efficiency machine learning algorithm optimized for embedded systems, aims to detect and improve spin moves. The system's novelty lies in integrating the wearer's motion data with real-time positional and play data from other players, offering instantaneous, context-aware feedback. The innovative design promises transformative training insights for athletes, providing both performance analysis and real-time guidance.
    Type: Application
    Filed: August 21, 2023
    Publication date: February 27, 2025
    Inventor: Samuel Yong-En Jin
  • 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
  • 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
  • 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