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427results about How to "Improve functional properties" patented technology

Component carrier

The present invention is a component carrier comprising a plate of insulating material having a plurality of apertures for accepting the leads of a thru-hole differential and common mode filter. Another embodiment comprises a surface mount component carrier comprised of a disk of insulating material having a plurality of apertures. The same concept for the above described carrier is also incorporated into several alternate embodiments, either independently or embedded within electronic connectors, or configured for use with electric motors. The overall configuration and electrical characteristics of the concepts underlying the present inventions are also described as an electrical circuit conditioning assembly which encompasses the combination of differential and common mode filters and component carriers optimized for such filters. The various embodiments of component carriers provide increased physical support and protection to differential and common mode filters and substantially improve the electrical characteristics of the filters due to the increased shielding provided by the carriers.
Owner:X2Y ATTENUATORS L L C

Acidic, protein-containing drinks with improved sensory and functional characteristics

InactiveUS20070014910A1Improve suspendabilityWell flavorHydrolasesVegetable proteins working-upPlant proteinReduced viscosity
Processes for producing acidic, protein-containing drinks are disclosed. Specifically, the processes comprise producing acidic, protein-containing drinks comprising plant protein material. The acidic, protein-containing drinks have improved sensory and functional characteristics such as reduced viscosity, improved sedimentation rate, and improved mouthfeel.
Owner:ALTEMUELLER ANDREAS G +1

Method for improving rice protein functional property with protein-polysaccharide graft coupling technology

The invention provides a method for improving functional property of rice protein by protein-polyoses graft coupling technology, which belongs to the technical field of hydrophobicity vegetable protein modification. The method is to carry out glycosylation modification on a side product of producing rice starch and rice syrup, namely the rice protein as a raw material by different glycosyl donors through a wet method. Dissolvability, emulsibility, foamability and other functional properties of the rice protein are effectively improved and sufficiently utilized through the graft reaction of the rice protein and sugar. Compared with methods chemically modifying the vegetable protein, such as alkylation, phosphorylation, deamidization and the like, the method is safe and environment friendly, a rice protein-polyoses graft coupling product can be used as a natural macromolecular emulsifying agent or a protein nutritional reinforcing agent to sufficiently reflect and exert low sensitivity and high nutritive characteristic of the rice protein, thereby effectively expanding the application field of the rice protein. Meanwhile, the method provides theoretical reference for deep research and development of the hydrophobicity vegetable protein.
Owner:JIANGNAN UNIV
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