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Compositions Comprising Whey Protein And Starch - EP3236762

The patent EP3236762 was granted to Compagnie Gervais Danone on Dec 29, 2021. The application was originally filed on Dec 28, 2015 under application number EP15819836A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3236762

COMPAGNIE GERVAIS DANONE
Application Number
EP15819836A
Filing Date
Dec 28, 2015
Status
Granted And Under Opposition
Nov 26, 2021
Publication Date
Dec 29, 2021
External Links
Slate, Register, Google Patents

Patent Summary

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FRESENIUS KABI DEUTSCHLANDSep 28, 2022FRESENIUS KABI DEUTSCHLANDADMISSIBLE

Patent Citations (10) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication Number
EXAMINATIONEP2178385
INTERNATIONAL-SEARCH-REPORTCN104082521
INTERNATIONAL-SEARCH-REPORTCN104186917
INTERNATIONAL-SEARCH-REPORTUS2009162509
INTERNATIONAL-SEARCH-REPORTUS2014335258
OPPOSITIONCN104186917
OPPOSITIONUS2009162509
OPPOSITIONUS2010196559
OPPOSITIONWO2013101400
OPPOSITIONWO2016102711

Non-Patent Literature (NPL) Citations (3) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
EXAMINATION- Heni B. Wijayanti ET AL, "Stability of Whey Proteins during Thermal Processing: A Review : Thermal stability of whey proteins...", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, US, (20141020), vol. 13, no. 6, doi:10.1111/1541-4337.12105, ISSN 1541-4337, pages 1235 - 1251, XP055552109
OPPOSITION- Dissanayake, M. ; Vasiljevic, T., "Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing", Journal of Dairy Science, American Dairy Science Association, US, US , (20090401), vol. 92, no. 4, ISSN 0022-0302, pages 1387 - 1397, XP026955324
OPPOSITION- WIJAYANTI, H.B. et al., "Stability of Whey Proteins during Thermal Processing: A Review", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (20141020), vol. 13, doi:10.1111/1541-4337.12105, pages 1235 - 1251, XP055552109

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Dossier Documents

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