Yi Wang

6501272, Dec 31, 2002

Jun 17, 1998

09/098651

E. Mark Haacke - St. Louis MO
Juergen Reichenbach - Jena, DE
Yi Wang - Maplewood MO

Magnetic Resonance Innovations, Inc. - St. Louis MO

G01V 300

324306, 324309

The echo time in an MR pulse sequence is optimized in accordance with the application desired. Advantageously, the echo time is selected to cause a partial volume signal cancellation from veins as compared with background tissue, and the MR pulse sequence is of a velocity-compensated type. MR data are acquired from gradient echoes. Multiple echoes may be used to extract information (such as volume content and susceptibility) about the material under investigation.

20020085623, Jul 4, 2002

Jun 20, 2001

09/885804

Mohamed Madkour - Dallas TX, US
Yi Wang - Cary NC, US

H04K001/00

375/148000

The present invention provides a system, method and apparatus for estimating channel parameters in spread spectrum communication systems. A first method is accomplished by receiving a base station signal and then demodulating the base station signal. After demodulating the base station signal, a maximum signal is selected from the base station signal. If the maximum signal is the common pilot channel, then the channel parameters are estimated directly from the common pilot channel. If the maximum signal is not the common pilot channel, then the demodulated base station signal is iteratively fed back for further demodulation and re-selection of the maximum signal until the maximum signal is the common pilot channel. A second method is accomplished by incorporating channel estimates made from the interfering signals in a constructive manner to the first method.

20110189353, Aug 4, 2011

Apr 12, 2011

13/085088

Eapen George - Frisco TX, US
Julie Anne Grover - Plano TX, US
Lia Guardiola - Urbana IL, US
Graciela Wild Padua - Champaign IL, US
Yi Wang - Urbana IL, US

FRITO-LAY NORTH AMERICA, INC. - Plano TX
State of Illinois - Urbana IL

A23L 1/22
A23L 3/44

426 96, 426650, 426238

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

20170027208, Feb 2, 2017

Oct 14, 2016

15/293489

- Plano TX, US
- Urbana IL, US
Julie Anne Grover - Plano TX, US
Lia Guardiola - Urbana IL, US
Graciela Wild Padua - Champaign IL, US
Yi Wang - Urbana IL, US

A23L 27/00
A23L 3/44

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.