Ma; Yinqing

Patent Applications and Registrations

Patent applications and USPTO patent grants for Ma; Yinqing.The latest application filed is for "methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products".

Company Profile

3.9.14

Ma; Yinqing - Bethesda MD
Ma; Yinqing - Arlington Heights IL

*profile and listings may contain filings by different individuals or companies with the same name. Review application materials to confirm ownership/assignment.

Patent Activity

Patent	Date
Methods For Reducing Viscosity And Delaying Onset Of Cold Gelation Of High Solids Concentrated Milk Products App 20200305453 - Chinwalla; Ammar N. ; et al.	2020-10-01
Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products Grant 10,721,940 - Chinwalla , et al.	2020-07-28
Intermediate moisture bar using a dairy-based binder Grant 9,326,538 - Smith , et al. May 3, 2	2016-05-03
Intermediate moisture bar using a dairy-based binder Grant 9,320,292 - Smith , et al. April 26, 2	2016-04-26
Simultaneous Multiple Acervation Process App 20160073651 - Loh; Jimbay Peter ; et al.	2016-03-17
Heat-stable concentrated milk product Grant 8,613,967 - Cale , et al. December 24, 2	2013-12-24
Intermediate Moisture Bar Using A Dairy-Based Binder App 20130202745 - Smith; Gary Francis ; et al.	2013-08-08
Heat-Stable Concentrated Milk Product App 20130064944 - Cale; Kenneth W. ; et al.	2013-03-14
Methods For Reducing Viscosity And Delaying Onset Of Cold Gelation Of High Solids Concentrated Milk Products App 20130022729 - Chinwalla; Ammar N. ; et al.	2013-01-24
Heat-stable concentrated milk product Grant 8,236,362 - Cale , et al. August 7, 2	2012-08-07
Intermediate Moisture Bar Using A Dairy-Based Binder App 20110250327 - Smith; Gary Francis ; et al.	2011-10-13
Heat-Stable Concentrated Milk Product App 20110104344 - Cale; Kenneth W. ; et al.	2011-05-05
High moisture, low fat cream cheese with maintained product quality and method for making same Grant 7,687,095 - Ma , et al. March 30, 2	2010-03-30
Simultaneous Multiple Acervation Process App 20100028503 - Loh; Jimbay Peter ; et al.	2010-02-04
Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism App 20090169690 - Ma; Yinqing ; et al.	2009-07-02
Modified Whey Protein For Low Casein Processed Cheese App 20070134396 - Ma; Yinqing ; et al.	2007-06-14
High moisture, low fat cream cheese with maintained product quality and method for making same App 20070077342 - Ma; Yinqing ; et al.	2007-04-05

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