Patents by Inventor Shuming Ke

Shuming Ke 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).

  • Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products
    Publication number: 20120076917
    Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
    Type: Application
    Filed: December 1, 2011
    Publication date: March 29, 2012
    Inventors: Herbert O. Hultin, Marie C. Hultin, Shuming Ke, Yan Huang, Sinan Imer, Patroklos Vareltziz
  • PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS
    Publication number: 20100009048
    Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
    Type: Application
    Filed: November 16, 2006
    Publication date: January 14, 2010
    Applicant: UNIVERSITY OF MASSACHUSETTS
    Inventors: Herbert O. Hultin, Shuming Ke, Yan Huang, Sinan Imer, Patroklos Vareltzis
  • High efficiency protein extraction
    Patent number: 7556835
    Abstract: The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.
    Type: Grant
    Filed: September 5, 2001
    Date of Patent: July 7, 2009
    Assignee: University of Massachusetts
    Inventors: Herbert O. Hultin, Stephen D. Kelleher, Yuming Feng, Mark P. Richards, Hordur Kristinsson, Ingrid Undeland, Shuming Ke