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Youling L. Xiong

University of Kentucky

85H-index
419Paper Count
2.4WCitation Count
Published Papers 242
Publication Date
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Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition
errMeat Science
IF6.1
err2026-09-29
err0
PREAI
errWang, Ying; Xiong, Youling L.; Dong, Yang; Jiang, Jiang
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Enhanced Storage Stability and Gastrointestinal Survival of Lactiplantibacillus plantarum by Sodium Alginate–Resistant Starch–EGCG Composite Encapsulation
errJournal of Food Science
IF3.4
err2026-09-08
err0
PREAI
errDawei Chang; Sendi Sara; Youling L. Xiong; Yujiao Sun; Li Feng
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Microbial proteolysis and glycolysis coordinate gel structure, water mobility and antioxidant potential in cooked fermented meat–pea protein hybrid sausages
errFood Research International
IF8
err2026-08-11
err0
PREAI
errYunqing Nie; Jiang Jiang; Alma D. True; Youling L. Xiong
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Structure–property relationships in agar–soy protein emulsion gels: effects of oil type and droplet size
errnpj Science of Food
IF7.8
err2026-07-03
err0
errOAAI
errJiseon Lee; Minyeong Lee; Youling L. Xiong; Mi-Jung Choi
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Modulating the fermented gelation behavior of pumpkin (Cucurbita moschata) seed protein isolate through ultrasound-assisted protein glutaminase deamidation☆
errFood Research International
IF8
err2026-07-01
err0
PREAI
errZhao, Xiaodan; Wang, Ying; Xiong, Youling L.; Gu, Qing; Li, Ping; Jiang, Jiang
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Mechanistic modulation of macromolecular interactions in ultrasound-potentiated rice protein-starch-lipid gels: Toward precision texture engineering for dysphagia
errFood Hydrocolloids
IF12.4
err2026-06-23
err0
PREAI
errXin Ji; Yuqing Peng; Youling L. Xiong; Jiang Jiang
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Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods—A Review
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-05-17
err0
PREAI
errCong Min; Yungang Cao; Junrong Huang; Youling L. Xiong
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Effects of high-intensity ultrasound on aggregate states of alkaline-extracted silver carp protein: Correlating mechanisms of structural disruption and functional enhancement
errFood Chemistry
IF9.8
err2026-04-25
err0
PREAI
errJingjie Xie; Fei Jin; Yundi Tang; Youling L. Xiong; Jiang Jiang
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Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-04-21
err0
PREAI
errQingyuan Ou; Ying Zhang; Liuqing Wang; Youling L. Xiong; Jiwang Chen
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Myosin–pea globulin interactions: An insight into the structure formation in hybrid meat protein gels
errFood Hydrocolloids
IF12.4
err2026-04-13
err0
PREAI
errYunqing Nie; Youling L. Xiong; Jiang Jiang; Alma D. True
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Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-09-16
err0
PREAI
errYing Wang; Youling L. Xiong; Li Wang; Jiang Jiang
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Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
errMEAT SCIENCE
IF6.1
err2025-06-01
err0
PREAI
errLi, Yuanzheng; Zhang, Huan; Du, Dongxu; Gao, Shuai; Ma, Wenqing; Liu, Miaomiao; Feng, Li; Cao, Yungang; Xiong, Youling
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Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-05-01
err0
PREAI
errAbsalimova, Mamura; Lee, Jiseon; Xiong, Youling L.; Song, Hyuk; Kim, Seung-Hyun; Jo, Yeon-Ji
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Comparative study of air-blast and cell-alive system (CAS) freezing on the quality of thawed masu salmon (Oncorhynchus masou) sashimi
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-04-01
err0
errOAAI
errAfrin, Faria; Lin, Yumeng; Hirai, Toshiaki; Ito, Yoshiaki; Shah, A. K. M. Azad; Xiong, Youling L.; Yuan, Chunhong; Wang, Zhuolin
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Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts
errFOODS
IF5.1
err2025-03-08
err0
errOAAI
errDoyle, Lauren; Talukdar, Suvro; Xiong, Youling L.; Adedeji, Akinbode; Barzee, Tyler J.
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Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/ W emulsion
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errCao, Yanyun; Wang, Qingling; Xiong, Youling L.
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Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-01-20
err0
PREAI
errTan, Ling; Chen, Jiwang; Li, Zihan; Liao, E.; Xiong, Youling; Lu, Hongyan
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Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2025-01-19
err2
PREAI
errLi, Runnan; True, Alma D.; Sha, Lei; Xiong, Youling L.
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Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errArslan, Betul; Xiong, Youling L.; Soyer, Ayla
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Silver carp ( Hypophthalmichthys molitrix) ) utilization: Surimi innovations based on seasonal variation in muscle proteins
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2024-11-01
err1
errOAAI
errWang, Zhuolin; Tian, Yuanyong; Tsukagoshi, Hideharu; Shi, Wenzheng; Tu, Zongcai; Xiong, Youling; Yuan, Chunhong
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Research Directions

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Co-authors
Cooperation Journals
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Seid Mahdi Jafari
H-index: 128 · Papers: 903
J
Jianbo Xiao
H-index: 104 · Papers: 818
J
Jesús Simal‐Gándara
H-index: 103 · Papers: 869
S
Shaoping Nie
H-index: 102 · Papers: 1.2K
D
D. Allan Butterfield
H-index: 102 · Papers: 465
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