IP Verse

Compositions Comprising Whey Protein And Gum Arabic - EP3397067

The patent EP3397067 was granted to Compagnie Gervais Danone on Oct 16, 2019. The application was originally filed on Dec 30, 2015 under application number EP15839068A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3397067

COMPAGNIE GERVAIS DANONE
Application Number
EP15839068A
Filing Date
Dec 30, 2015
Status
Granted And Under Opposition
Sep 13, 2019
Publication Date
Oct 16, 2019
External Links
Slate, Register, Google Patents

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NESTLEJul 16, 2020ELKINGTON AND FIFE -

Patent Citations (10) New

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

Citation PhasePublication Number
DESCRIPTIONWO03106014
DESCRIPTIONWO2006119064
INTERNATIONAL-SEARCH-REPORTEP0626176
INTERNATIONAL-SEARCH-REPORTEP1149534
INTERNATIONAL-SEARCH-REPORTUS5547927
INTERNATIONAL-SEARCH-REPORTWO2013095131
OPPOSITIONUS2011268680
OPPOSITIONWO2006090110
OPPOSITIONWO2009011573
OPPOSITIONWO2013095131

Non-Patent Literature (NPL) Citations (13) 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
DESCRIPTION- AI-ASSAF ET AL., FOOD HYDROCOLLOIDS, (2005), vol. 19, pages 647 - 667
DESCRIPTION- FLINDT ET AL., FOOD HYDROCOLLOIDS, (2005), vol. 19, pages 687 - 701
DESCRIPTION- IBANOGLU, E, JOURNAL OF FOOD ENGINEERING, (200205), vol. 52, no. 3, pages 273 - 277
DESCRIPTION- KLEIN, M; ASERIN, A; BEN ISHAI, P; GARTI, N, COLLOIDS AND SURFACES BBIOINTERFACES, (20100901), vol. 79, no. 2, pages 377 - 383
DESCRIPTION- LOVEDAY, SM; YE, AQ; ANEMA, SG; SINGH, H, FOOD RESEARCH INTERNATION, (201311), vol. 54, no. 1, pages 111 - 117
DESCRIPTION- SAGLAM, D; VENEMA, P; DE VRIES, R; SHI, J; VAN DER LINDEN, E, FOOD HYDROCOLLOIDS, (201301), vol. 30, no. 1, pages 100 - 109
DESCRIPTION- SCHMITT, C; BOVAY, C; FROSSARD, P, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (20051116), vol. 53, no. 23, pages 9089 - 9099
DESCRIPTION- SCHMITT, C; SANCHEZ, C; THOMAS, F; HARDY, J, FOOD HYDROCOLLOIDS, (199911), vol. 13, no. 6, pages 483 - 496
DESCRIPTION- VALIM, MD; CAVALLIERI, ALF; CUNHA, RL, FOOD BIOPHYSICS, (200903), vol. 4, no. 1, pages 23 - 31
DESCRIPTION- WEINBRECK, F; DE VRIES, R; SCHROOYEN, P; DE KRUIF, CG, BIOMACROMOLECULES, vol. 4, no. 2, pages 293 - 303
DESCRIPTION- WEINBRECK, F; IENLJES, RHW, JOURNAL OF RHEOLOGY, (2004), vol. 48, no. 6, pages 1215 - 1228
OPPOSITION- Weinbreck F., De Vries R., Schrooyen P., De Kruif C. G., "Complex Coacervation of Whey Proteins and Gum Arabic", Biomacromolecules, American Chemical Society, US, US, (20030301), vol. 4, no. 2, doi:10.1021/bm025667n, ISSN 1525-7797, pages 293 - 303, XP055790928
OPPOSITION- Heni B. Wijayanti, Nidhi Bansal, Hilton C. Deeth, "Stability of Whey Proteins during Thermal Processing: A Review : Thermal stability of whey proteins…", Comprehensive Reviews in Food Science and Food Safety, Institute of food technologists , Chicago , IL, US, US, (20141101), vol. 13, no. 6, doi:10.1111/1541-4337.12105, ISSN 1541-4337, pages 1235 - 1251, XP055552109

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