| Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review J Jiang, YL Xiong Meat science 120, 107-117, 2016 | 590 | 2016 |
| Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges L Sha, YL Xiong Trends in Food Science & Technology 102, 51-61, 2020 | 560 | 2020 |
| Protein oxidation and implications for muscle food quality. YL Xiong | 538 | 2000 |
| Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action B Kong, YL Xiong Journal of agricultural and food chemistry 54 (16), 6059-6068, 2006 | 507 | 2006 |
| Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes J Jiang, J Chen, YL Xiong Journal of agricultural and food chemistry 57 (16), 7576-7583, 2009 | 497 | 2009 |
| Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis Q Liu, B Kong, YL Xiong, X Xia Food chemistry 118 (2), 403-410, 2010 | 489 | 2010 |
| Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein Y Cao, YL Xiong Food chemistry 180, 235-243, 2015 | 468 | 2015 |
| Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate L Zhu, J Chen, X Tang, YL Xiong Journal of Agricultural and Food Chemistry 56 (8), 2714-2721, 2008 | 432 | 2008 |
| Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties EA Peña-Ramos, YL Xiong Meat Science 64 (3), 259-263, 2003 | 379 | 2003 |
| Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability LL Wang, YL Xiong Journal of Agricultural and Food Chemistry 53 (23), 9186-9192, 2005 | 373 | 2005 |
| Structure-function relationships of muscle proteins YL Xiong Food proteins and their applications, 341-392, 2017 | 368 | 2017 |
| Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance X Peng, YL Xiong, B Kong Food Chemistry 113 (1), 196-201, 2009 | 350 | 2009 |
| Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein D Park, YL Xiong, AL Alderton Food chemistry 101 (3), 1239-1246, 2007 | 328 | 2007 |
| Chemical, physical, and gel‐forming properties of oxidized myofibrils and whey‐and soy‐protein isolates G Liu, YL Xiong, DA Butterfield Journal of Food Science 65 (5), 811-818, 2000 | 316 | 2000 |
| Antioxidant activity of soy protein hydrolysates in a liposomal system EA Peñta‐Ramos, YL Xiong Journal of food science 67 (8), 2952-2956, 2002 | 313 | 2002 |
| Antioxidative activity of whey protein hydrolysates in a liposomal system EA Pena-Ramos, YL Xiong Journal of Dairy Science 84 (12), 2577-2583, 2001 | 296 | 2001 |
| Fractionation and characterisation for antioxidant activity of hydrolysed whey protein EA Peña‐Ramos, YL Xiong, GE Arteaga Journal of the Science of Food and Agriculture 84 (14), 1908-1918, 2004 | 294 | 2004 |
| 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 H Zhang, B Kong, YL Xiong, X Sun Meat science 81 (4), 686-692, 2009 | 290 | 2009 |
| Rheological and microstructural properties of porcine myofibrillar protein–lipid emulsion composite gels M Wu, YL Xiong, J Chen, X Tang, G Zhou Journal of food science 74 (4), E207-E217, 2009 | 282 | 2009 |
| Peptide fractionation and free radical scavenging activity of zein hydrolysate X Tang, Z He, Y Dai, YL Xiong, M Xie, J Chen Journal of agricultural and food chemistry 58 (1), 587-593, 2010 | 279 | 2010 |
