Erich Windhab
23Patents
7h-index
43Co-inventors
69Inventor score
Filing activity: Feb 5, 1992 → Jun 22, 2021
Most-cited inventions
| Patent | Title | Area | Cited by | Status |
|---|---|---|---|---|
| US5264234A | Method for continuously controlling the texture and crystallization of fluid food materials | Human Necessities | 67 | Expired |
| US6165540A | Process for manufacturing chocolate compositions containing water | Human Necessities | 27 | Expired |
| US5345781A | Device for cooling of fluids and edible foams | Human Necessities | 23 | Expired |
| US6082120A | Apparatus and process for cooling foam products | Human Necessities | 21 | Expired |
| US8267572B2 | Method for gentle mechanical generation of finely dispersed micro-/nano-emulsions with narrow particle size distribution and device for carrying out said method | Performing Operations; Transporting | 13 | Active |
| USRE36390E | Device for cooling of fluids and edible foams | General | 9 | Expired |
| US8567250B2 | Method of determining the texture of food material and apparatus for use in this method | Physics | 7 | Active |
| US7186435B2 | Milk chocolate containing water | Human Necessities | 7 | Expired |
| US6894178B1 | Method of producing seed crystal suspensions based on melted fat | Human Necessities | 6 | Expired |
| US8231263B2 | Cylindrical membrane apparatus for forming foam | Performing Operations; Transporting | 4 | Active |
| US7228728B2 | Method for determining rheological parameters of a fluid | Physics | 3 | Expired |
| US7261913B2 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures | Human Necessities | 2 | Expired |
| US8394441B2 | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses | Performing Operations; Transporting | 2 | Active |
| US7651721B2 | Milk chocolate containing water | Human Necessities | 1 | Active |
| US11134691B2 | Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus | Human Necessities | 0 | Active |
| US8522616B2 | Method for the in-line measurement of the setting, contraction and wall release behaviour of confectionery/chocolate products which have been poured into moulds during production, and apparatus for carrying out this method | Physics | 0 | Active |
| US11812765B2 | Supervisory machine intelligence controls for production of meat substitutes | Performing Operations; Transporting | 0 | Active |
| US8173195B2 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures | Human Necessities | 0 | Active |
| US9433231B2 | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses | Performing Operations; Transporting | 0 | Active |
| US9417214B2 | Apparatus for determining the texture of food material | Physics | 0 | Active |
| US12150463B2 | Method for the production of protein-containing foods | Human Necessities | 0 | Active |
| US7670635B2 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures | Human Necessities | 0 | Active |
| US11452302B2 | Spherical particle, and food suspensions and consumable masses having spherical particles | Human Necessities | 0 | Active |
Source: USPTO / EPO open patent data. Inventor disambiguation is heuristic; counts are objective bibliographic measures.