Youling L. Xiong - Publications

Affiliations: 
University of Kentucky, Lexington, KY 
Area:
Food Science and Technology Agriculture, Biochemistry, Packaging Engineering
Website:
http://afs.ca.uky.edu/xiong

45 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of the Science of Food and Agriculture. PMID 30924943 DOI: 10.1002/jsfa.9716  0.4
2018 Shan J, Chen J, Xie D, Xia W, Xu W, Xiong YL. 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. PMID 29969509 DOI: 10.1111/1750-3841.14199  0.48
2016 Chen X, Li J, Zhou T, Li J, Yang J, Chen W, Xiong YL. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Science. 121: 302-309. PMID 27395823 DOI: 10.1016/j.meatsci.2016.06.007  0.6
2016 Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. PMID 27091079 DOI: 10.1016/j.meatsci.2016.04.005  0.6
2016 Zhu Y, Ma L, Yang H, Xiao Y, Xiong YL. Super-chilling (-0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry. 206: 182-90. PMID 27041314 DOI: 10.1016/j.foodchem.2016.03.053  0.6
2016 Cao Y, True AD, Chen J, Xiong YL. The Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. Journal of Agricultural and Food Chemistry. PMID 27003685 DOI: 10.1021/acs.jafc.6b00314  0.6
2016 Zhang W, Chen J, Chen Y, Xia W, Xiong YL, Wang H. Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles. Carbohydrate Polymers. 138: 59-65. PMID 26794738 DOI: 10.1016/j.carbpol.2015.11.031  0.48
2015 Huang L, Liu Q, Xia X, Kong B, Xiong YL. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry. 185: 459-69. PMID 25952894 DOI: 10.1016/j.foodchem.2015.04.025  0.4
2015 Guo F, Xiong YL, Qin F, Jian H, Huang X, Chen J. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses. Journal of Food Science. 80: C279-87. PMID 25586667 DOI: 10.1111/1750-3841.12761  0.48
2014 Cheng Y, Chen J, Xiong YL. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides. Journal of Agricultural and Food Chemistry. 62: 11575-81. PMID 25372669 DOI: 10.1021/jf5038135  0.48
2014 Zhang X, Xiong YL, Chen J, Zhou L. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 62: 8204-13. PMID 25058384 DOI: 10.1021/jf5016126  0.48
2013 Zhang X, Xiong YL, Chen J, Zhou L. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system. Journal of Agricultural and Food Chemistry. 61: 8452-61. PMID 23924409 DOI: 10.1021/jf402256k  0.48
2013 Huang L, Xiong YL, Kong B, Huang X, Li J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science. 95: 295-301. PMID 23747621 DOI: 10.1016/j.meatsci.2013.04.034  0.4
2013 Li C, Xiong YL, Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. Journal of Food Science. 78: C823-31. PMID 23627930 DOI: 10.1111/1750-3841.12138  0.48
2013 Zhao J, Xiong YL, McNear DH. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. Journal of Food Science. 78: C152-9. PMID 23331209 DOI: 10.1111/1750-3841.12030  0.6
2012 Zhao J, Chen J, Zhu H, Xiong YL. Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides. Journal of Agricultural and Food Chemistry. 60: 9727-36. PMID 22946674 DOI: 10.1021/jf3026277  0.6
2012 Kong B, Peng X, Xiong YL, Zhao X. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chemistry. 135: 540-7. PMID 22868126 DOI: 10.1016/j.foodchem.2012.04.122  0.4
2012 Li C, Xiong YL, Chen J. Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase. Journal of Agricultural and Food Chemistry. 60: 8020-7. PMID 22809283 DOI: 10.1021/jf302150h  0.48
2012 Kasankala LM, Xiong YL, Chen J. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. Journal of Agricultural and Food Chemistry. 60: 226-33. PMID 22148721 DOI: 10.1021/jf203887x  0.48
2011 Liu Z, Xiong YL, Chen J. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. Journal of Agricultural and Food Chemistry. 59: 13026-34. PMID 22084832 DOI: 10.1021/jf2041017  0.48
2011 Jiang J, Xiong YL, Chen J. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science. 76: C293-302. PMID 21535749 DOI: 10.1111/j.1750-3841.2010.02035.x  0.48
2011 Kasankala LM, Xiong YL, Chen J. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes. Journal of Food Science. 76: C154-61. PMID 21535644 DOI: 10.1111/j.1750-3841.2010.01971.x  0.48
2011 Wu M, Xiong YL, Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Meat Science. 88: 384-90. PMID 21342749 DOI: 10.1016/j.meatsci.2011.01.014  0.48
2010 Cheng Y, Xiong YL, Chen J. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. Journal of Food Science. 75: C760-5. PMID 21535588 DOI: 10.1111/j.1750-3841.2010.01864.x  0.48
2010 Liu Z, Xiong YL, Chen J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry. 58: 10697-704. PMID 20806938 DOI: 10.1021/jf102043k  0.48
2010 Cheng Y, Chen J, Xiong YL. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 58: 8825-32. PMID 20614939 DOI: 10.1021/jf101556n  0.48
2010 Jiang J, Xiong YL, Chen J. pH Shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry. 58: 8035-42. PMID 20524657 DOI: 10.1021/jf101045b  0.48
2010 Xiong YL, Blanchard SP, Ooizumi T, Ma Y. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science. 75: C215-21. PMID 20492228 DOI: 10.1111/j.1750-3841.2009.01511.x  0.48
2010 Kong B, Zhang H, Xiong YL. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science. 85: 772-8. PMID 20430533 DOI: 10.1016/j.meatsci.2010.04.003  0.6
2010 Ma Y, Xiong YL, Zhai J, Zhu H, Dziubla T. Fractionation and evaluation of radical-scavenging peptides from in vitro digests of buckwheat protein. Food Chemistry. 118: 582-588. PMID 20352082 DOI: 10.1016/j.foodchem.2009.05.024  0.6
2010 Tang X, He Z, Dai Y, Xiong YL, Xie M, Chen J. Peptide fractionation and free radical scavenging activity of zein hydrolysate. Journal of Agricultural and Food Chemistry. 58: 587-93. PMID 19928919 DOI: 10.1021/jf9028656  0.48
2009 Nieto G, Castillo M, Xiong YL, Alvarez D, Payne FA, Garrido MD. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83: 24-30. PMID 20416748 DOI: 10.1016/j.meatsci.2009.03.005  0.6
2009 Zhang H, Kong B, Xiong YL, Sun X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Science. 81: 686-92. PMID 20416570 DOI: 10.1016/j.meatsci.2008.11.011  0.4
2009 Liu Z, Xiong YL, Chen J. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. Journal of Agricultural and Food Chemistry. 57: 10999-1007. PMID 19919128 DOI: 10.1021/jf902722j  0.48
2009 Jiang J, Chen J, Xiong YL. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry. 57: 7576-83. PMID 19601630 DOI: 10.1021/jf901585n  0.48
2009 Wu M, Xiong YL, Chen J, Tang X, Zhou G. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science. 74: E207-17. PMID 19490326 DOI: 10.1111/j.1750-3841.2009.01140.x  0.48
2008 Xiong YL, Agyare KK, Addo K. Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80: 535-44. PMID 22063363 DOI: 10.1016/j.meatsci.2008.02.005  0.68
2008 Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry. 56: 2714-21. PMID 18376842 DOI: 10.1021/jf703697e  0.48
2008 Tseng YC, Xiong YL, Boatright WL. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins. Journal of Food Science. 73: E44-50. PMID 18298725 DOI: 10.1111/j.1750-3841.2007.00618.x  0.6
2007 Zhang X, Kong B, Xiong YL. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science. 77: 593-8. PMID 22061946 DOI: 10.1016/j.meatsci.2007.05.010  0.6
2007 Stika JF, Xiong YL, Suman SP, Blanchard SP, Moody WG. Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science. 77: 562-9. PMID 22061942 DOI: 10.1016/j.meatsci.2007.05.005  0.6
2007 Xiong YL, Mullins OE, Stika JF, Chen J, Blanchard SP, Moody WG. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Science. 77: 105-13. PMID 22061401 DOI: 10.1016/j.meatsci.2007.04.012  0.6
2007 Kong B, Wang J, Xiong YL. Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. Journal of Food Protection. 70: 641-7. PMID 17388053  0.6
2006 Kong B, Xiong YL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry. 54: 6059-68. PMID 16881717 DOI: 10.1021/jf060632q  0.6
2003 Ramírez-Suárez JC, Xiong YL. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Science. 65: 899-907. PMID 22063454 DOI: 10.1016/S0309-1740(02)00297-8  0.56
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