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Xiong YL
Xiong YL
Professor of Food Science, University of Kentucky
Verified email at uky.edu - Homepage
Title
Cited by
Cited by
Year
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
5842016
Protein oxidation and implications for muscle food quality.
YL Xiong
Antioxidants in muscle foods: Nutritional strategies to improve quality, 85-111, 2000
5352000
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
L Sha, YL Xiong
Trends in Food Science & Technology 102, 51-61, 2020
5342020
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
5052006
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
4892010
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
4892009
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Y Cao, YL Xiong
Food chemistry 180, 235-243, 2015
4642015
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
4302008
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties
EA Peņa-Ramos, YL Xiong
Meat Science 64 (3), 259-263, 2003
3792003
Structure-function relationships of muscle proteins
YL Xiong
Food proteins and their applications, 341-392, 2017
3772017
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
3722005
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
3512009
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
3262007
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
3182000
Antioxidant activity of soy protein hydrolysates in a liposomal system
EA Peņta‐Ramos, YL Xiong
Journal of food science 67 (8), 2952-2956, 2002
3132002
Fractionation and characterisation for antioxidant activity of hydrolysed whey protein
EA Peņa‐Ramos, YL Xiong, GE Arteaga
Journal of the Science of Food and Agriculture 84 (14), 1908-1918, 2004
2992004
Antioxidative activity of whey protein hydrolysates in a liposomal system
EA Pena-Ramos, YL Xiong
Journal of Dairy Science 84 (12), 2577-2583, 2001
2932001
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
2872009
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
2802009
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
2752010
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