Youling Xiong
Professor
Instruction
Research

  • ylxiong@uky.edu
  • (859) 257-3822
  • (859) 257-5318
  • 209 W. P. Garrigus Building
    Lexington KY 40546-0215
  • Department of Animal and Food Sciences
  • Specialties: Foods

Professional Profile

Professor

Primary Appointment
College of Agriculture, Food and Environment

Associate Member
Center of Nutritional Sciences
Center of Membrane Sciences

Education

Postdoctoral Fellow: Milk protein chemistry, Cornell University, 1989-1990.
Ph.D.: Muscle protein functionality, Washington State University, 1989.
M.S.: Proteolysis and meat tenderness, Oregon State University, 1985.
B.S.: Carbohydrate chemistry & technology, Jiangnan University (formerly Wuxi University of Light Industry), China, 1982.

Additional Information

Responsibilities

Research (75%)

Physical, biochemical, and functional properties of muscle, dairy and legume proteins; oxidative changes in proteins and lipids during food processing and storage; development of natural antioxidants and bioactive peptides; textural properties of meat, dairy and soy products; interactions among food ingredients in value-added meat and poultry products; postmortem muscle proteolysis; aquatic products (fish and crustaceans).

Research supported by grants (>$5 million) from USDA NRI/AFRI, USDA CBGP, NIHS, KCA, KSA, KSEF, and various food/nutrition companies.

Teaching (25%)

Food Chemistry (FSC 434G, 4 credits)
Food Proteins (FSC 638, 3 credits)
Advanced Meat Science (FSC 630, 4 credits)
Experiential Learning in Food Science (FSC 399, 1-6 credits)

Awards/Honors

Fellow. International Academy of Food Science and Technology, 2016.
Bertebos Prize, Royal Swedish Academy of Agriculture and Forestry, 2015
George E. Mitchell Outstanding Faculty Service to Graduate Students Award, Gamma Sigma Delta University of Kentucky Chapter, 2013.
Division Lectureship Award, Food Chemistry Division, Institute of Food Technologists, 2012.
Fellow. American Chemical Society, Ag & Food Chem. Div. 2012.
Fellow. Institute of Food Technologists, 2010.
University Research Professor, 2011.
Thomas Poe Cooper Distinguished Research Award, College of Agriculture, University of Kentucky, 2009.
Yangtze Scholar, Jiangnan University, China. 2006.
Distinguished Research Award, American Meat Science Association, 1999.
Young Scientist Award, American Chemical Society, Ag & Food Chem. Div. 1997.
Achievement Award, American Meat Science Association, 1995.
Scientific Editor, Journal of Food Science, 2012-2019.
Associate Editor, Journal of Food Science, 2010-2012.
Associate Editor, Food Bioscience, 2012-present.
Biochemistry Section Editor, Journal of Muscle Foods, 2008-2009.
Editorial board, Journal of Muscle Foods, 1995-2009.
Editorial board, Food Science and Human Wellness, 2012-present.

Recent Journal Publications (Out of 300 total)

Guo, A., Jiang, J., True, A.D., and Xiong, Y.L. 2021. Myofibrillar protein cross-linking and gelling behavior modified by structurally relevant phenolic compounds. J. Agric. Food Chem. 69:1308-1317.

Guo, A. and Xiong, Y.L. 2021. Myoprotein-phytophenolic interactions: implications for muscle food textural quality. Comp. Rev. Food Sci. Food Saf. (in press).

Li, R. and Xiong, Y.L. 2021. Sensitivity of oat protein solubility to changing ionic strength and pH. J. Food Sci. 86:78-85.

Xiong, Y.L. and Guo, A. 2021. Animal and plant protein oxidation: chemical and functional property significance. Foods 10, 40.

Szmańko, T., Lesiów, T., Xiong, Y. L., Berlińska, A., Marycz, K., and Krzyś, A. 2021. Influence of cutting method and heat treatment on selected technological properties and structure of pork Longissimus thoracis et lumborum muscle. Meat Sci. 171, 108280

Cao, Y., Ma, W., Huang, J., and Xiong, Y.L. 2021. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein. Food Hydrocolloids 104, 105722.

Zhong, Z. and Xiong, Y.L. 2020. Thermosonication-induced structural changes and solution properties of mung bean protein. Ultrasonics Sonochem. 62, 104908.

Liu, B., Jiang, J., Lin, G., Yu, D., and Xiong, Y.L. 2020. Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens. Food Research Int. 125, 108575.

Chen, J., Ren, Y., Zhang, K., Xiong, Y.L., Wang, Q., Shang, K., and Zhang, D. 2020. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry. 312, 126113.

Jiang, J., Song, Z., Wang, Q., Xue, X., Liu, Y.F., and Xiong, Y.L. 2020. Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochem. 58, 104641.

Peng, L., Chen, J., Chen, L., Ding, W., Gao, Y., Wu, Y., and Xiong, Y.L. 2020. Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice. J. Food Sci. 85:3756-3763.

Liu, B., Jiang, J., Yu, D., Lin, G., and Xiong, Y.L. 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. Foods, 9(9), 1271.

Sha, L. and Xiong, Y.L. 2020. Plant protein-based alternatives of reconstructed meat: science, technology, and challenges. Trends Food Sci. Technol. 102:51-61.

Chen, C., Chen, J., Yuan, Z., Liao, E., Xia, W., Wang, H., and Xiong, Y.L. 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. J. Food Sci. 85:2098-2104.

Huang, L., Ding, B., Zhang, H., Kong, B., and Xiong, Y.L. 2019. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. J. Sci. Food Agric. 99: 4739-4747.

Wang, Q., Jiang, J., and Xiong, Y.L. 2019. Genipin-aided protein cross-linking to modify structural and rheological properties of emulsion-filled hempseed protein hydrogels. J. Agric. Food Chem. 67:12895-12903.

Wang, Q. and Xiong, Y.L. 2019. Processing, nutrition, and functionality of hempseed protein: A review. Comp. Rev. Food Sci. Food Saf. 18:936-952.

Schilling, M.W., Pham-Mondala, A.J., Dhowlaghar, N., Campbell, J.B. Dinh, T.T., Williams, J.B., and Xiong, Y.L. 2019. Changes in the volatile composition of fresh pork sausage during long-term frozen storage. Meat and Muscle Biology 3:194-209.

Tang, Y., Jiang, H., Wu, H., Wang, X., Chen, Y., Xiong, Y.L., and Lin, S. 2019. Fabrication and physicochemical characterization of Pseudosciaena crocea roe protein-stabilized emulsions as a nutrient delivery system. J. Food Sci. 84:1346-1352.

Hager, J.V., Rawles, S.D., Xiong, Y.L., Newman, M.C., Thompson, K.R., and Webster, C.D. 2019. Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops× Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin. J. World Aquacul. Society 50:575-592.

Hager, J.V., Rawles, S.D., Xiong, Y.L., Newman, M.C., and Webster, C.D. 2019. Edible corn‐zein‐based coating incorporated with nisin or lemongrass essential oil inhibits Listeria monocytogenes on cultured hybrid striped bass, Morone chrysops× Morone saxatilis, fillets during refrigerated and frozen storage. J. World Aquacul. Society 50:204-218.

Zhang, G., Li, X., Xu, X., Tang, K., Vu, V.H., Gao, P., Chen, H., Xiong, Y.L., and Sun, Q. 2019. Antimicrobial activities of irradiation-degraded chitosan fragments. Food Biosci. 29:94-101.

Han, J., Tang, Y., Li, Y., Shang, W., Yan, J., Du, Y., Wu, H., Zhu, B., and Xiong, Y.L. 2019. Physiochemical properties and functional characteristics of protein isolates from the scallop (patinopecten yessoensis) gonad. J. Food Sci. 84:1023-1034.

Li, C. and Xiong, Y.L. 2019. Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase. Food Chem. 287:390-397.

Chen, X., Xiong, Y.L., and Xu, X. 2019. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution. Food Chem. 285:31-38.

Estevez, M. and Xiong, Y.L. 2019. Intake of oxidized proteins and amino acids and causative oxidative stress and disease: recent scientific evidences and hypotheses. J. Food Sci. 84:389-397.

Yan, J., Shang, W., Zhao, J., Han, J., Jin, W., Wang, H., Du, Y., Wu, H., Janaswamy, S., Xiong, Y.L., and Zhu, B. 2019. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-carrageenan/K+. Food Hydrocolloids 90:452-461.

Guo, A. and Xiong, Y.L. 2019. Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation. Food Chem. 293:529-536.

Jiang, J., Jing, W., Xiong, Y.L., and Liu, Y. 2019. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocolloids 87:670-678.

Schilling, M.W., Pham, A.J., Dhowlaghar, N., Campbell, Y.L., Williams, J.B., Xiong, Y.L., Saxon, S.M., and Kin, S. 2018. Effects of rosemary and green tea extracts on fresh pork sausage during frozen storage. Meat and Muscle Biololy 2:375-390.

Chen, X., Tume, R.K., Xiong, Y.L., Xu, X., Zhou, G., and Nishiumi, T. 2018. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods. Crit. Rev. Food Sci. Nutr. 58:2981-3003.

Wang, Q, Jin, Y., and Xiong, Y.L. 2018. Heating-aided pH shifting modifies hemp protein structure, cross-linking, and emulsifying properties. J. Agric. Food Chem. 66:10827-10834.

Wang, Q. and Xiong, Y.L. 2018. Zinc-binding behavior of hemp protein hydrolysates: soluble versus insoluble zinc-peptide complexes. J. Funct. Foods 49:105-112.

Wu, M., Wang, J., Xiong, Y.L., Ge, Q., and Yu, H. 2018. Rheology and microstructure of myofibrillar protein–starch composite gels: comparison of native and modified starches. Int. J. Biol. Macromol. 118:988–996.

Han, J.-R., Yan, J.-N., Sun, S.-G., Tang, Y., Shang, W.-H., Li, A.-T., Guo, X.-K., Du, Y.-N., Wu, H.-T., Zhu, B.-W., and Xiong, Y.L. 2018. Characteristic antioxidant activity and comprehensive flavor compound profile of Scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products. Food Chem. 261: 337–347.

Schilling, M.W., Pham, A.J., Williams, J.B., Xiong, Y.L., Dhowlaghar, N., Tolentino, and Kin, S. 2018. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Sci. 143:199-209.

Shan, J., Chen, J., Xie, D., Xia, W., Xu, W., and Xiong, Y.L. 2018. Effect of xanthan gum/soybean fiber ratio in the batter on oil absorption and quality attributes of fried breaded fish nuggets. J. Food Sci. 83:1832-1838.

Cao, Y., Xiong, Y.L., Cao, Y., and True, A.D. 2018. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH. Food Hydrocolloids 82:379-387.

Wang, Q., Jiang, J., and Xiong, Y.L. 2018. High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Res. Int. 106:487-494.

Jiang, J., Wang, Q., and Xiong, Y.L. 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Curr. Opinion Food Sci. 19:50-56.
Cao, Y. and Xiong, Y.L. 2018. Effects of (–)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions. Food Chem. 245:439-445.

Yang, J. and Xiong, Y.L. 2018. Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress. Food Chem. 243:231-238.

Wang, X., Xiong, Y.L., Sato, H. 2017. Rheological enhancement of pork myofibrillar protein–lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway. J. Agric. Food Chem. 65:8451-8458.

Cao, Y. and Xiong, Y.L. 2017. Binding of gallic acid and epigallocatechin gallate to heat-unfolded whey proteins at neutral pH alters radical scavenging activity of in vitro protein digests. J. Agric. Food Chem. 65:8443-8450.

Sun, N., Cui, P., Lin, S., Yu, C., Tang, Y., Wei, Y., Xiong, Y.L., and Wu, H. 2017. Characterization of sea cucumber (Stichopus japonicus) ovum hydrolysates: calcium chelation, solubility, and absorption into intestinal epithelial cells. J. Sci. Food Agric. 97:4604-4611.

Xiong, Y.L. 2017. Inhibition of hazardous compound formation in muscle foods by antioxidative phytochemicals. Annals of New York Academy of Science. 1398:37-46.

Jiang, J., Tang, X., Xue, Y., and Xiong, Y.L. 2017. Dietary linseed oil supplemented with organic selenium improves the fatty acid nutritional profile, muscular selenium deposition, and water binding in fresh pork. Meat Sci. (In press).

Xiong, Y.L. 2017. Inhibition of hazardous compound formation in muscle foods by antioxidative phytochemicals. Annals of New York Academy of Science. (In press).

Cao, Y. and Xiong, Y.L. 2017. Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions. J. Food Sci. 82:409-419.

Lesiow, T., Rentfrow, G.K., and Xiong, Y.L. 2017. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork batters. Meat Sci. 128:40-46.