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List of works by Youling L Xiong

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

scientific article published on 25 December 2020

Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests.

scientific article

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein.

scientific article

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

scientific article published on 03 July 2018

Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice

scientific article published on 29 September 2020

Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

scientific article published on 22 June 2020

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

scientific article published on 10 September 2020

Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System

scientific article published on 20 May 2019

Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

scientific article published on 12 November 2019

Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

scientific article published on 05 October 2018

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

scientific article published on 04 February 2019

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

scientific article published on 09 May 2019

Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.

scientific article

Sensitivity of oat protein solubility to changing ionic strength and pH

scientific article published on 29 November 2020

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