Patents by Inventor Scott R. Frazer

Scott R. Frazer 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).

  • Assessing and improving wheat gluten quality with rheometric analysis
    Patent number: 11697691
    Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
    Type: Grant
    Filed: January 20, 2021
    Date of Patent: July 11, 2023
    Assignee: Ardent Mills, LLC
    Inventor: Scott R. Frazer
  • ASSESSING AND IMPROVING WHEAT GLUTEN QUALITY WITH RHEOMETRIC ANALYSIS
    Publication number: 20210139614
    Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
    Type: Application
    Filed: January 20, 2021
    Publication date: May 13, 2021
    Inventor: Scott R. Frazer
  • Assessing and improving wheat gluten quality with rheometric analysis
    Patent number: 10899848
    Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
    Type: Grant
    Filed: March 26, 2020
    Date of Patent: January 26, 2021
    Assignee: Ardent Mills, LLC
    Inventor: Scott R. Frazer
  • ASSESSING AND IMPROVING WHEAT GLUTEN QUALITY WITH RHEOMETRIC ANALYSIS
    Publication number: 20200223947
    Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
    Type: Application
    Filed: March 26, 2020
    Publication date: July 16, 2020
    Inventor: Scott R. Frazer
  • Assessing and improving wheat gluten quality with rheometric analysis
    Patent number: 10611853
    Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
    Type: Grant
    Filed: March 31, 2009
    Date of Patent: April 7, 2020
    Assignee: Ardent Mills, LLC
    Inventor: Scott R. Frazer