Youling L. Xiong
Affiliations: | University of Kentucky, Lexington, KY |
Area:
Food Science and Technology Agriculture, Biochemistry, Packaging EngineeringWebsite:
http://afs.ca.uky.edu/xiongGoogle:
"Youling Larry Xiong"Bio:
http://www.fbfs.eu/fileadmin/user_upload/Xiong_CV_-_for_Slovakia_Ag_Univ_10-2016.pdf
DOI: 10.1111/j.1365-2621.1989.tb05941.x
Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Clark Joseph Brekke | grad student | 1989 | WSU | |
| (Physicochemical and gelation properties of chicken myofibrillar proteins.) | ||||
Children
Sign in to add trainee| Donatus E. Amako | grad student | 2001 | University of Kentucky |
| Jianlin Feng | grad student | 2002 | University of Kentucky |
| Juan C. Ramirez-Suarez | grad student | 2002 | University of Kentucky |
| John F. Stika | grad student | 2003 | University of Kentucky |
| John S. Kotrola | grad student | 2004 | University of Kentucky |
| Kingsley K. Agyare | grad student | 2006 | University of Kentucky |
| Yen-Chang Tseng | grad student | 2007 | University of Kentucky |
| Jamie R. Greene Skudlarek | grad student | 2012 | University of Kentucky |
| Jing Zhao | grad student | 2008-2012 |
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Publications
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| Li Y, Zhang H, Du D, et al. (2025) Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing. Meat Science. 224: 109781 |
| Szmańko T, Lesiów T, Xiong YL, et al. (2020) Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle. Meat Science. 171: 108280 |
| Chen C, Chen J, Yuan Z, et al. (2020) 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 |
| Chen J, Ren Y, Zhang K, et al. (2020) Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry. 312: 126113 |
| Cao Y, Ma W, Huang J, et al. (2020) Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein Food Hydrocolloids. 104: 105722 |
| Zhong Z, Xiong YL. (2019) Thermosonication-induced structural changes and solution properties of mung bean protein. Ultrasonics Sonochemistry. 104908 |
| Wang Q, Jiang J, Xiong YL. (2019) Genipin-aided Protein Crosslinking to Modify Structural and Rheological Properties of Emulsion-filled Hemp Protein Hydrogels. Journal of Agricultural and Food Chemistry |
| Liu B, Jiang J, Lin G, et al. (2019) Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens. Food Research International (Ottawa, Ont.). 125: 108575 |
| Jiang J, Song Z, Wang Q, et al. (2019) Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry. 58: 104641 |
| Guo A, Xiong YL. (2019) Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation. Food Chemistry. 293: 529-536 |