TY  - PAT
AU  - Wang, Wenju
AU  - Wilbrink, Maarten Hotse
AU  - Stanišić, Nikola
AU  - Spelbrink, Robin Eric Jacobus
AU  - Chen, Zhenghong
PY  - 2023-06-29
UR  - http://r.istocar.bg.ac.rs/handle/123456789/871
AB  - The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Pumpkin seed protein - WO2023121464A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_871
ER  - 

@misc{
author = "Wang, Wenju and Wilbrink, Maarten Hotse and Stanišić, Nikola and Spelbrink, Robin Eric Jacobus and Chen, Zhenghong",
year = "2023-06-29",
abstract = "The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Pumpkin seed protein - WO2023121464A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_871"
}

Wang, W., Wilbrink, M. H., Stanišić, N., Spelbrink, R. E. J.,& Chen, Z.. (2023-06-29). Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization..
https://hdl.handle.net/21.15107/rcub_ristocar_871

Wang W, Wilbrink MH, Stanišić N, Spelbrink REJ, Chen Z. Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

Wang, Wenju, Wilbrink, Maarten Hotse, Stanišić, Nikola, Spelbrink, Robin Eric Jacobus, Chen, Zhenghong, "Pumpkin seed protein - WO2023121464A1" in World Intellectual Property Organization - International Bureau (2023-06-29),
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

TY  - PAT
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
AU  - Thurkow, Roelfina Willemina Antonia
AU  - Bergsma, Jacob
PY  - 2022-12-01
UR  - http://r.istocar.bg.ac.rs/handle/123456789/866
AB  - Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Amylopectin starchfor binding of meat products - WO 2022/250540 A1
SP  - 1
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_866
ER  - 

@misc{
author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bergsma, Jacob",
year = "2022-12-01",
abstract = "Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Amylopectin starchfor binding of meat products - WO 2022/250540 A1",
pages = "1-39",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_866"
}

Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bergsma, J.. (2022-12-01). Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization., 1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866

Stanišić N, Chen Z, Thurkow RWA, Bergsma J. Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau. 2022;:1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bergsma, Jacob, "Amylopectin starchfor binding of meat products - WO 2022/250540 A1" in World Intellectual Property Organization - International Bureau (2022-12-01):1-39,
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

TY  - PAT
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
AU  - Thurkow, Roelfina Willemina Antonia
AU  - Bhaskaran, Vani
PY  - 2022-09-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/942
AB  - The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau/WO 2022/186691 A1
T1  - Patatin-emulsified binder
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_942
ER  - 

@misc{
author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bhaskaran, Vani",
year = "2022-09-09",
abstract = "The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau/WO 2022/186691 A1",
title = "Patatin-emulsified binder",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_942"
}

Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bhaskaran, V.. (2022-09-09). Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1
World Intellectual Property Organization..
https://hdl.handle.net/21.15107/rcub_ristocar_942

Stanišić N, Chen Z, Thurkow RWA, Bhaskaran V. Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_942 .

Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bhaskaran, Vani, "Patatin-emulsified binder" in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1 (2022-09-09),
https://hdl.handle.net/21.15107/rcub_ristocar_942 .

TY  - PAT
AU  - Spelbrink, Robin Eric Jacobus
AU  - Seegers, Christina Lamberta Catharina
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
PY  - 2022-02-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/865
AB  - The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time
PB  - European Patent Office
T2  - European Patent Office - Bulletin 2022/05
T1  - PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_865
ER  - 

@misc{
author = "Spelbrink, Robin Eric Jacobus and Seegers, Christina Lamberta Catharina and Stanišić, Nikola and Chen, Zhenghong",
year = "2022-02-02",
abstract = "The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time",
publisher = "European Patent Office",
journal = "European Patent Office - Bulletin 2022/05",
title = "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_865"
}

Spelbrink, R. E. J., Seegers, C. L. C., Stanišić, N.,& Chen, Z.. (2022-02-02). PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05
European Patent Office..
https://hdl.handle.net/21.15107/rcub_ristocar_865

Spelbrink REJ, Seegers CLC, Stanišić N, Chen Z. PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_865 .

Spelbrink, Robin Eric Jacobus, Seegers, Christina Lamberta Catharina, Stanišić, Nikola, Chen, Zhenghong, "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1" in European Patent Office - Bulletin 2022/05 (2022-02-02),
https://hdl.handle.net/21.15107/rcub_ristocar_865 .