Patents by Inventor Zhongqin LI

Zhongqin LI 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).

  • Method for preparing cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability
    Patent number: 11363832
    Abstract: A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed.
    Type: Grant
    Filed: June 27, 2018
    Date of Patent: June 21, 2022
    Assignees: JIANGNAN UNIVERSITY, CHANGDE YANDI BIOTECHNOLOGY LIMITED COMPANY
    Inventors: Min Zhang, Yanjun An, Zhongqin Li, Sifu Yi, Lihua Hou, Wuxiong Yang
  • METHOD FOR PREPARING CORDYCEPS MILITARIS NANO-COMPOSITE POWDER WITH PROTEIN-POLYSACCHARIDE COMPLEX COACERVATION STABILITY
    Publication number: 20200138078
    Abstract: A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed.
    Type: Application
    Filed: June 27, 2018
    Publication date: May 7, 2020
    Inventors: Min ZHANG, Yanjun AN, Zhongqin LI, Sifu YI, Lihua HOU, Wuxiong YANG