patent/WO-2020178718-A1

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020178718-A1

Outgoing Links

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filingDate	2020-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae2e8bcf5fa72b5d56086d3fa3265740 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98f5dfd47b8672c3f02d42f8a65b58f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1acb6d1d8069b6a6979fba9a90789f67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e928e5c917746b8d300bd6594356eb14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c70b4477ab890c811b1a517ef7a41fd3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4115ddd734b4f63dfaeafb40617c6817 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_688d95913e84815de639923bd62103ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42c36fd1e6a47e69a40c18bc0e5f0885
publicationDate	2020-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	WO-2020178718-A1
titleOfInvention	Compositions, preparation and uses of paramylon
abstract	Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109517754-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-116342594-A
priorityDate	2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate	Subject
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2359706-A1
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID465175183

Total number of triples: 56.