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 .