Youling L. Xiong - Publications, H-index & Citations

Youling L. Xiong

University of Kentucky

85H指数

417论文数

2.4W被引数

收录论文 240

发表时间

Enhanced Storage Stability and Gastrointestinal Survival of Lactiplantibacillus plantarum by Sodium Alginate–Resistant Starch–EGCG Composite Encapsulation 通过海藻酸钠–抗性淀粉–EGCG复合包埋增强Lactiplantibacillus plantarum的储存稳定性和胃肠道存活率

Journal of Food Science

IF3.4

2026-09-08

PREAI

Dawei Chang; Sendi Sara; Youling L. Xiong; Yujiao Sun; Li Feng

Microbial proteolysis and glycolysis coordinate gel structure, water mobility and antioxidant potential in cooked fermented meat–pea protein hybrid sausages 微生物蛋白酶解和糖酵解协同调节熟制发酵肉-豌豆蛋白复合香肠的凝胶结构、水分迁移和抗氧化潜力

Food Research International

IF8

2026-08-11

PREAI

Yunqing Nie; Jiang Jiang; Alma D. True; Youling L. Xiong

Structure–property relationships in agar–soy protein emulsion gels: effects of oil type and droplet size 琼脂-大豆蛋白乳液凝胶的结构-性质关系：油类型和液滴尺寸的影响

npj Science of Food

IF7.8

2026-07-03

OAAI

Jiseon Lee; Minyeong Lee; Youling L. Xiong; Mi-Jung Choi

Mechanistic modulation of macromolecular interactions in ultrasound-potentiated rice protein-starch-lipid gels: Toward precision texture engineering for dysphagia 超声波增强大米蛋白-淀粉-脂质凝胶中大分子相互作用的机制调控：面向吞咽障碍的精准质构工程

Food Hydrocolloids

IF12.4

2026-06-23

PREAI

Xin Ji; Yuqing Peng; Youling L. Xiong; Jiang Jiang

Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods—A Review 调控蛋白质-淀粉相互作用对软质吞咽障碍食品微观结构和流变学的影响——综述

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-05-17

PREAI

Cong Min; Yungang Cao; Junrong Huang; Youling L. Xiong

Effects of high-intensity ultrasound on aggregate states of alkaline-extracted silver carp protein: Correlating mechanisms of structural disruption and functional enhancement 高强度超声对碱提鲢鱼蛋白聚集状态的影响：结构破坏与功能增强机制的关联

Food Chemistry

IF9.8

2026-04-25

PREAI

Jingjie Xie; Fei Jin; Yundi Tang; Youling L. Xiong; Jiang Jiang

Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review 风味形成、劣变与保藏：即食香辣卤肉制品的综合评述

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-04-21

PREAI

Qingyuan Ou; Ying Zhang; Liuqing Wang; Youling L. Xiong; Jiwang Chen

Myosin–pea globulin interactions: An insight into the structure formation in hybrid meat protein gels 肌球蛋白–豌豆球蛋白相互作用：对杂合肉类蛋白质凝胶结构形成的洞察

Food Hydrocolloids

IF12.4

2026-04-13

PREAI

Yunqing Nie; Youling L. Xiong; Jiang Jiang; Alma D. True

Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems 植物基蛋类替代品的潜力开发：机制、挑战及多样化食品系统的策略

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-09-16

PREAI

Ying Wang; Youling L. Xiong; Li Wang; Jiang Jiang

Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing

MEAT SCIENCE

IF6.1

2025-06-01

PREAI

Li, Yuanzheng; Zhang, Huan; Du, Dongxu; Gao, Shuai; Ma, Wenqing; Liu, Miaomiao; Feng, Li; Cao, Yungang; Xiong, Youling

Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels 固体脂质与液体脂质比例对羊肉肌原纤维蛋白凝胶的凝胶化和乳化特性的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-01

PREAI

Absalimova, Mamura; Lee, Jiseon; Xiong, Youling L.; Song, Hyuk; Kim, Seung-Hyun; Jo, Yeon-Ji

Comparative study of air-blast and cell-alive system (CAS) freezing on the quality of thawed masu salmon (Oncorhynchus masou) sashimi

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-04-01

OAAI

Afrin, Faria; Lin, Yumeng; Hirai, Toshiaki; Ito, Yoshiaki; Shah, A. K. M. Azad; Xiong, Youling L.; Yuan, Chunhong; Wang, Zhuolin

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts 食用丝状真菌粉和蛋白质提取物的凝胶特性及可打印性评价

FOODS

IF5.1

2025-03-08

OAAI

Doyle, Lauren; Talukdar, Suvro; Xiong, Youling L.; Adedeji, Akinbode; Barzee, Tyler J.

Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/ W emulsion

FOOD CHEMISTRY

IF9.8

2025-02-01

PREAI

Cao, Yanyun; Wang, Qingling; Xiong, Youling L.

Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen 液氮冻存中华鳖蛋白质结构和品质的研究

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-01-20

PREAI

Tan, Ling; Chen, Jiwang; Li, Zihan; Liao, E.; Xiong, Youling; Lu, Hongyan

Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities 燕麦蛋白的结构-功能关系及改性策略：挑战与机遇

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2025-01-19

PREAI

Li, Runnan; True, Alma D.; Sha, Lei; Xiong, Youling L.

Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products

FOOD BIOSCIENCE

IF5.9

2024-12-01

PREAI

Arslan, Betul; Xiong, Youling L.; Soyer, Ayla

Silver carp ( Hypophthalmichthys molitrix) ) utilization: Surimi innovations based on seasonal variation in muscle proteins

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-11-01

OAAI

Wang, Zhuolin; Tian, Yuanyong; Tsukagoshi, Hideharu; Shi, Wenzheng; Tu, Zongcai; Xiong, Youling; Yuan, Chunhong

Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage

FOOD HYDROCOLLOIDS

IF12.4

2024-10-01

PREAI

Li, Runnan; Xiong, Youling L.; Subramanian, Vivekanandan; Suman, Surendranath P.; True, Alma D.

The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives

FOOD CHEMISTRY

IF9.8

2024-10-01

PREAI

Nie, Yunqing; Xiong, Youling L.; Jiang, Jiang

研究方向