Youling L Xiong (Youling Xiong)

ORCID

Publication Activity (10 Years)

Years Active: 2016-2024
Publications (10 Years): 25

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Journal of agricultural and food chemistry

Comprehensive reviews in food science and food safety

University of Kentucky

Washington State University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Kentucky

United States

Professor :: Animal and Food Sciences

Education History

Washington State University

United States

PHD :: Food Science and Nutrition

Oregon State University

United States

MSC :: Food Science and Technology

Publications

Tomasz Lesiów, Youling L Xiong
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods (Basel, Switzerland) 13 (9) (2024)
Tomasz Lesiów, Youling L Xiong
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods (Basel, Switzerland) 13 (9) (2024)
Davide De Marzo, Caterina Losacco, Vito Laudadio, Vincenzo Tufarelli, Youling L Xiong
Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs. Foods (Basel, Switzerland) 12 (6) (2023)
Davide De Marzo, Caterina Losacco, Vito Laudadio, Vincenzo Tufarelli, Youling L Xiong
Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs. Foods (Basel, Switzerland) 12 (6) (2023)
Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L Xiong
The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets. Foods (Basel, Switzerland) 11 (2) (2022)
Yaosong Wang, Youling L Xiong
Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids. Foods (Basel, Switzerland) 10 (7) (2021)
Anqi Guo, Jiang Jiang, Alma D True, Youling L Xiong
Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds. Journal of agricultural and food chemistry 69 (4) (2021)
Jiang Jiang, Yunqing Nie, Xuemei Sun, Youling L Xiong
Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility. Foods (Basel, Switzerland) 10 (6) (2021)
Anqi Guo, Youling L Xiong
Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins. Journal of food science 86 (11) (2021)
Anqi Guo, Youling L Xiong
Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Comprehensive reviews in food science and food safety 20 (3) (2021)
Marta Suely Madruga, Youling L Xiong
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions. Foods (Basel, Switzerland) 10 (10) (2021)
Runnan Li, Youling L Xiong
Sensitivity of oat protein solubility to changing ionic strength and pH. Journal of food science 86 (1) (2020)
Youling L Xiong, Anqi Guo
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance. Foods (Basel, Switzerland) 10 (1) (2020)
Lanlan Peng, Jiwang Chen, Lu Chen, Wenping Ding, Yonggui Gao, Yongning Wu, Youling L Xiong
Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice. Journal of food science 85 (11) (2020)
Chaofan Chen, Jiwang Chen, Zijun Yuan, E Liao, Wenshui Xia, Haibin Wang, Youling L Xiong
Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. Journal of food science 85 (7) (2020)
Bing Liu, Jiang Jiang, Dongyou Yu, Gang Lin, Youling L Xiong
Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat. Foods (Basel, Switzerland) 9 (9) (2020)
Qingling Wang, Jiang Jiang, Youling L Xiong
Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels. Journal of agricultural and food chemistry 67 (46) (2019)
Yue Tang, Hui Jiang, Hai-Tao Wu, Xiaohan Wang, Yuzhu Chen, Youling L Xiong, Songyi Lin
Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System. Journal of food science 84 (6) (2019)
Qingling Wang, Youling L Xiong
Processing, Nutrition, and Functionality of Hempseed Protein: A Review. Comprehensive reviews in food science and food safety 18 (4) (2019)
Marta Suely Madruga, Youling L Xiong
Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. Journal of food science 84 (3) (2019)
Qingling Wang, Yan Jin, Youling L Xiong
Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties. Journal of agricultural and food chemistry 66 (41) (2018)
Jinhui Shan, Jiwang Chen, Dan Xie, Wenshui Xia, Wei Xu, Youling L Xiong
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets. Journal of food science 83 (7) (2018)
Yanyun Cao, Youling L Xiong
Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests. Journal of agricultural and food chemistry 65 (38) (2017)
Xu Wang, Youling L Xiong, Hiroaki Sato
Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway. Journal of agricultural and food chemistry 65 (38) (2017)
Xu Wang, Youling L Xiong, Hiroaki Sato, Yoshiyuki Kumazawa
Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein. Journal of agricultural and food chemistry 64 (50) (2016)

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Publication Activity (10 Years)

Top Topics

Top Venues

Youling L Xiong (Youling Xiong)