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Plant-Protein Based Texturized Oil-In-Water Emulsions - EP3723503

The patent EP3723503 was granted to Nestle on Mar 20, 2024. The application was originally filed on Dec 4, 2018 under application number EP18814861A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3723503

NESTLE
Application Number
EP18814861A
Filing Date
Dec 4, 2018
Status
Granted And Under Opposition
Feb 16, 2024
Grant Date
Mar 20, 2024
External Links
Slate, Register, Google Patents

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FRESENIUS KABI DEUTSCHLANDDec 18, 2024FRESENIUS 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
DESCRIPTIONUS2013129900
INTERNATIONAL-SEARCH-REPORTEP1201134
INTERNATIONAL-SEARCH-REPORTUS2010119682
INTERNATIONAL-SEARCH-REPORTUS2013129900
OPPOSITIONUS2016050950
OPPOSITIONUS2024057651
OPPOSITIONUS2024138459
OPPOSITIONWO2017129921
OPPOSITIONWO2017153669
OPPOSITIONWO2019115280

Non-Patent Literature (NPL) Citations (9) 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- J.M. FRANCO et al., "Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions", JAOCS, (20000000), vol. 77, no. 9, pages 975 - 984
DESCRIPTION- N. CHEN et al., "Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH", Food Hydrocolloids, (20160000), vol. 56, doi:doi:10.1016/j.foodhyd.2015.12.028, pages 417 - 424, XP029416100
DESCRIPTION- N. CHEN et al., "Thermal aggregation and gelation of soy globulin at neutral pH", Food Hydrocolloids, (20160000), vol. 61, doi:doi:10.1016/j.foodhyd.2016.06.028, pages 740 - 746, XP029683521
INTERNATIONAL-SEARCH-REPORT- J M FRANCO ET AL, "Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, (20000901), vol. 77, no. 9, pages 975 - 984, XP055538268 [A] 1-15 * the whole document *
INTERNATIONAL-SEARCH-REPORT- NANNAN CHEN ET AL, "Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH", FOOD HYDROCOLLOIDS, NL, (20151224), vol. 56, doi:10.1016/j.foodhyd.2015.12.028, ISSN 0268-005X, pages 417 - 424, XP055538620 [AD] 1-15 * the whole document *
INTERNATIONAL-SEARCH-REPORT- NANNAN CHEN ET AL, "Thermal aggregation and gelation of soy globulin at neutral pH", FOOD HYDROCOLLOIDS, NL, (20160624), vol. 61, doi:10.1016/j.foodhyd.2016.06.028, ISSN 0268-005X, pages 740 - 746, XP055538262 [AD] 1-15 * the whole document *
OPPOSITION- Anonymous, "Homogenisation", Anonymous, Jürgen Falbe • Manfred Regitz, Römpp Lexikon Chemie, 10. Auflage 1997, DE, Thieme Verlag, (19970101), pages 1795 - 1796, ISBN 3-13-734810-2, XP009559432
OPPOSITION- Anonymous, "Pea", Wikipedia, (20170727), Wikipedia, URL: https://en.wikipedia.Org/w/index.php?title=Pea&oldid=792539468, XP093249712
OPPOSITION- Anonymous, "Protein precipitation", Wikipedia, (20170706), Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=Protein_precipitation&oldid=789373086, XP093249714

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