Patents by Inventor Yangsheng Wu

Yangsheng Wu 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).

  • Hydrocolloid films for meat and poultry products
    Publication number: 20030044486
    Abstract: Electrostatic coating compositions are provided comprising a solids content of from 25% to 75% by weight gelatin and from 75% to 25% by weight oxidized starch; or comprising a solids content of from 25% to 75% by weight alginate and from 25% to 75% by weight starch.
    Type: Application
    Filed: November 26, 2001
    Publication date: March 6, 2003
    Inventors: Michael F. Wargocki, Yangsheng Wu, Wallace H. Kunerth
  • Tapioca starch containing french fry formulations and method of making
    Patent number: 5750168
    Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 20% by weight ungelatinized crosslinked tapioca starch.
    Type: Grant
    Filed: January 31, 1997
    Date of Patent: May 12, 1998
    Assignee: Penwest Foods Co.
    Inventors: John Harold Woerman, Yangsheng Wu
  • French fry formulations and method of making
    Patent number: 5648110
    Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.
    Type: Grant
    Filed: June 6, 1995
    Date of Patent: July 15, 1997
    Assignee: Penwest Foods Co.
    Inventors: Yangsheng Wu, John Harold Woerman
  • Freeze-thaw stable modified waxy barley starch
    Patent number: 4973447
    Abstract: Improved dual modified waxy barley starch products are provided which exhibit excellent freeze-thaw stability and other properties making the starches eminently suited for incorporation into food products such as pie fillings or the like. Separated waxy barley starch is subjected to sequential hydroxypropylation (at a level to provide at least about thre percent by weight hydroxypropyl groups) and cross-linking (phosphorus oxychloride or sodium trimetaphosphate) to provide the products of the invention.
    Type: Grant
    Filed: March 1, 1990
    Date of Patent: November 27, 1990
    Assignee: Kansas State University Research Foundation
    Inventors: Paul A. Seib, Yangsheng Wu