Youling L. Xiong: search on Z-Library

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1

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Sha, Lei, Xiong, Youling L.

Journal:

Trends in Food Science & Technology

Year:

2020

File:

PDF, 2.59 MB

2020

2

Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macrobrachium rosenbergii)

Srinivasan, Subramanian, Xiong, Youling L, Blanchard, Suzanne P

Journal:

Journal of the Science of Food and Agriculture

Year:

1997

Language:

english

File:

PDF, 248 KB

english, 1997

3

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

Shan, Jinhui, Chen, Jiwang, Xie, Dan, Xia, Wenshui, Xu, Wei, Xiong, Youling L.

Journal:

Journal of Food Science

Year:

2018

Language:

english

File:

PDF, 627 KB

english, 2018

4

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

Jiang, Jiang, Xiong, Youling L., Chen, Jie

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 2.18 MB

english, 2010

5

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

Xiong, Youling L.

Journal:

Annals of the New York Academy of Sciences

Year:

2017

Language:

english

File:

PDF, 364 KB

english, 2017

6

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

Wang, Qingling, Xiong, Youling L.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2019

Language:

english

File:

PDF, 920 KB

english, 2019

7

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

Yu Cheng, Youling L. Xiong, Jie Chen

Journal:

Year:

2010

Language:

english

File:

PDF, 491 KB

english, 2010

8

Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Cheng, Yu, Chen, Jie, Xiong, Youling L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 3.91 MB

english, 2014

9

EXTRACTION AND CHARACTERIZATION OF POLYPHENOL OXIDASE IN PAWPAW (ASIMINA TRILOBA) FRUIT

CAODI FANG, CHANGZHENG WANG, YOULING L. XIONG, KIRK W. POMPER

Journal:

Journal of Food Biochemistry

Year:

2007

Language:

english

File:

PDF, 308 KB

english, 2007

10

Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions

Yu Cheng, Youling L. Xiong, Jie Chen

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 211 KB

english, 2010

11

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

Chen, Qian, Liu, Qian, Sun, Qinxiu, Kong, Baohua, Xiong, Youling

Journal:

Year:

2015

Language:

english

File:

PDF, 627 KB

english, 2015

12

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

Huiyun Zhang, Baohua Kong, Youling L. Xiong, Xu Sun

Journal:

Year:

2009

Language:

english

File:

PDF, 246 KB

english, 2009

13

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

Chen, Chaofan, Chen, Jiwang, Yuan, Zijun, Liao, E, Xia, Wenshui, Wang, Haibin, Xiong, Youling L.

Journal:

Journal of Food Science

Year:

2020

File:

PDF, 963 KB

2020

14

Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork

Jiang, Jiang, Tang, Xinyue, Xue, Yan, Lin, Gang, Xiong, Youling L.

Journal:

Year:

2017

Language:

english

File:

PDF, 758 KB

english, 2017

15

Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Gema Nieto, Manuel Castillo, Youling L. Xiong, Daniel Álvarez, Fred A. Payne, María Dolores Garrido

Journal:

Year:

2009

Language:

english

File:

PDF, 282 KB

english, 2009

16

Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

Yen-Chang Tseng, Youling L. Xiong

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 254 KB

english, 2009

17

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Lesiów, Tomasz, Xiong, Youling L.

Journal:

Year:

2013

Language:

english

File:

PDF, 328 KB

english, 2013

18

Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze-Thaw Cycles

SUBRAMANIAN SRINIVASAN, YOULING L. XIONG, SUZANNE P. BLANCHARD, JAMES H. TIDWELL

Journal:

Journal of Food Science

Year:

1997

Language:

english

File:

PDF, 214 KB

english, 1997

19

Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Guo, Fengxian, Xiong, Youling L., Qin, Fang, Jian, Huajun, Huang, Xiaolin, Chen, Jie

Journal:

Journal of Food Science

Year:

2015

Language:

english

File:

PDF, 717 KB

english, 2015

20

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

Cao, Yungang, Ai, Nasi, True, Alma D., Xiong, Youling L.

Journal:

Year:

2018

Language:

english

File:

PDF, 487 KB

english, 2018

21

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

Liu, Zelong, Xiong, Youling L., Chen, Jie

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 2.44 MB

english, 2011

22

Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle

SzmaÅko, Tadeusz, LesiÃ³w, Tomasz, Xiong, Youling L., BerliÅska, Anna, Marycz, Krzysztof, KrzyÅ, Aleksander

Journal:

Year:

2021

File:

PDF, 490 KB

2021

23

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Kingsley K. Agyare, Kwaku Addo, Youling L. Xiong

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 256 KB

english, 2009

24

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

Cao, Yanyun, Xiong, Youling L., Cao, Yungang, True, Alma D.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.78 MB

english, 2018

25

Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

Zhao, Jing, Xiong, Youling L.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.76 MB

english, 2015

26

Contribution of Lipid and Protein Oxidation to Rheological Differences between Chicken White and Red Muscle Myofibrillar Proteins †

Liu, Gang, Xiong, Youling L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 124 KB

english, 1996

27

Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

Jian, Huajun, Xiong, Youling L., Guo, Fengxian, Huang, Xiaolin, Adhikari, Benu, Chen, Jie

Journal:

International Journal of Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 452 KB

english, 2014

28

Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage

BAOWU WANG, YOULING L. XIONG, SUBRAMANIAN SRINIVASAN

Journal:

Journal of Food Science

Year:

1997

Language:

english

File:

PDF, 432 KB

english, 1997

29

Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate

Kingsley K. Agyare, Youling L. Xiong, Kwaku Addo

Journal:

Year:

2008

Language:

english

File:

PDF, 301 KB

english, 2008

30

Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗

Xiong, Youling L.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

1994

Language:

english

File:

PDF, 2.46 MB

english, 1994

31

Super-chilling (−0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

Zhu, Yingchun, Ma, Lizhen, Yang, Hua, Xiao, Yan, Xiong, Youling L.

Journal:

Year:

2016

Language:

english

File:

PDF, 621 KB

english, 2016

32

Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches

Wu, Mangang, Wang, Jiahao, Xiong, Youling L., Ge, Qingfeng, Yu, Hai

Journal:

International Journal of Biological Macromolecules

Year:

2018

Language:

english

File:

PDF, 1.41 MB

english, 2018

33

Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

Youling L. Xiong, Kingsley K. Agyare, Kwaku Addo

Journal:

Year:

2008

Language:

english

File:

PDF, 343 KB

english, 2008

34

Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

Lesiow, Tomasz, Rentfrow, Gregg K., Xiong, Youling L.

Journal:

Year:

2017

Language:

english

File:

PDF, 814 KB

english, 2017

35

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

Wang, Xu, Xiong, Youling L., Sato, Hiroaki

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.49 MB

english, 2017

36

Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrils

Tooru Ooizumi, Youling L. Xiong

Journal:

Year:

2008

Language:

english

File:

PDF, 169 KB

english, 2008

37

Viscoelastic Properties of Myofibrillar Protein-Polysaccharide Composite Gels

YOULING L. XIONG, SUZANNE P. BLANCHARD

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 549 KB

english, 1993

38

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

Youling L. Xiong, Suzanne P. Blanchard, Tooru Ooizumi, Yuanyuan Ma

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 534 KB

english, 2010

39

Quality Attributes of Muscle Foods || Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients

Xiong, Youling L., Chi-Tang, Ho, Shahidi, Fereidoon

Year:

1999

Language:

english

File:

PDF, 2.68 MB

english, 1999

40

Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment

Liu, Zelong, True, Alma D., Xiong, Youling L.

Journal:

Journal of Food Science

Year:

2015

File:

PDF, 989 KB

2015

41

Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

Yuanyuan Ma, Youling L. Xiong, Jianjun Zhai, Haining Zhu, Thomas Dziubla

Journal:

Year:

2010

Language:

english

File:

PDF, 430 KB

english, 2010

42

Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle

Subramanian Srinivasan, Youling L. Xiong, Suzanne P. Blanchard, William G. Moody

Journal:

Year:

1998

Language:

english

File:

PDF, 104 KB

english, 1998

43

Effect of Vacuum Packaging on the Quality of Red Claw Crayfish, Cherax quadricarinatus, Tail Muscle during Frozen Storage

Gong Chen, Youling L. Xiong, Melissa C. Newman, Carl D. Webster, Kenneth R. Thompson, Linda S. Metts

Journal:

Journal of the World Aquaculture Society

Year:

2010

Language:

english

File:

PDF, 511 KB

english, 2010

44

Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

Rebecca M. Delles, Youling L. Xiong, Alma D. True

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 294 KB

english, 2011

45

Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides

Zhao, Jing, Chen, Jing, Zhu, Haining, Xiong, Youling L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 2.05 MB

english, 2012

46

Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: Research note

Hongguo Jin, Youling Xiong, Zengqi Peng, Yan He, Rongrong Wang, Guanghong Zhou

Journal:

Year:

2011

Language:

english

File:

PDF, 482 KB

english, 2011

47

Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type

Tomasz Lesiów, Youling L Xiong

Journal:

Year:

2003

Language:

english

File:

PDF, 156 KB

english, 2003

48

Quality Attributes of Muscle Foods || Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture

Xiong, Youling L., Chi-Tang, Ho, Shahidi, Fereidoon

Year:

1999

Language:

english

File:

PDF, 2.12 MB

english, 1999

49

Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk

Lamb, Alisa, Payne, Fred, Xiong, Youling L., Castillo, Manuel

Journal:

Journal of Dairy Science

Year:

2013

Language:

english

File:

PDF, 1.05 MB

english, 2013

50

Quality Changes in Australian Red Claw Crayfish, Cherax quadricarinatus , Stored at 0°C

Tseng, Yen-Chang, Xiong, Youling L., Webster, Carl D., Thompson, Kenneth R., Muzinic, Laura A.

Journal:

Journal of Applied Aquaculture

Year:

2002

Language:

english

File:

PDF, 699 KB

english, 2002

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