Youling Xiong

  • (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


Primary Appointment
College of Agriculture, Food and Environment

Associate Member
Center of Nutritional Sciences
Center of Membrane Sciences


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


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)


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-present.
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 >250)

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.

Cao, Y., Zhao, J., and Xiong, Y.L. 2016. Coomassie Brilliant Blue-binding: a simple and effective method for the determination of water-insoluble protein surface hydrophobicity. Analytical Methods 8:790-795.

Cao, Y., Xiong, E.M., True, A.D., and Xiong, Y.L. 2016. The pH-dependent protection of α-galactosidase activity by proteins against degradative enzymes during soymilk in vitro digestion. LWT – Food Sci. Technol. 8:790-795.

Cao, Y., True, A.D., Chen, J., and Xiong, Y.L. 2016. The dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion. J. Agric. Food Chem. 64:3054-3061.

Shi, X., Li, C., Cao, M., Xu, X., Zhou, G., and Xiong, Y.L. 2016. Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs. Food Chem. 199:885-892.

Jiang, J. and Xiong, Y.L. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci. 120:107-117.

Wang, X. and Xiong, Y.L. 2016. Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties. J. Food Sci. Technol. 53:3215-3224.

Wang, X., Xiong, Y.L., Sato, H., and Kumazawa, Y. 2016. Controlled cross-linking with glucose oxidase for the enhancement of gelling potential of pork myofibrillar protein. J. Agric. Food Chem. 64:9523-9531.

Zhang, W., Chen, J., Chen, Y., Xia, W., Xiong, Y.L., and Wang, H. 2016. Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles. Carbohydrate Polymers 138:59-65.

Zhu, Y., Ma, L., Yang, H., Xiao, Y., and Xiong, Y.L. 2016. Super-chilling (–0.7 °C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chem. 206:182-190.

Chen, X., Li, J., Zhou, T., Li, J., Yang, J., Chen, W., and Xiong, Y.L. 2016. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Sci. 121:302-309.

Zeng, H., Chen, J., Zhai, J., Wang, H., Xia, W., and Xiong, Y.L. 2016. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. LWT – Food Sci. Technol. 73:425-431.

Chen, J., Chen, Y., Xia, W., Xiong, Y.L., Ye, R., and Wang, H. 2016. Grass carp peptides hydrolyzed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme(ACE) inhibitory activity, antioxidant activities, and physicochemical profiles. Int. J. Food Sci. Technol. 51:499-508.

Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. 2016. Fiber type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement. Brit. Poultry Sci. 57:751-762.

Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. 2015. Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers through dietary antioxidant regimens. Brit. Poultry Sci. 56:304-314.

Chen, Q., Liu, Q., Sun, Q., Kong, B., and Xiong, Y.L. 2015. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Sci. 100:110-117.

Jiang, J. and Xiong, Y.L. 2015. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Crit. Rev. Food Sci. Nutr. 55:1886-1901.

Nieto, G, Xiong, Y.L., Payne, F., and Castillo, M. 2015. Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate. Meat Sci. 100:262-268.

Chanarat, S., Benjakul, S., and Xiong, Y.L. 2015. Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase. J. Food Sci. Technol. 52:3824-3836.

Sun, W. and Xiong, Y.L. 2015. Stabilization of cooked cured beef color by pea protein and its hydrolysate through antioxidative mechanism. LWT – Food Sci. Technol. 61:352-358.

Liu, C. and Xiong, Y.L. 2015. Oxidation-initiated myosin subfragment cross-linking and structural instability differentiated between white and red muscle fiber types. J. Food Sci. 80:C288–C297.

Zhao, J. and Xiong, Y.L. 2015. Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion. LWT – Food Sci. Technol. 61:322-329.

Cao, Y. and Xiong, Y.L. 2015. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chem. 180:235-243.

Huang, L., Liu, Q., Xia, X., Kong, B., and Xiong, Y.L. 2015. Oxidative changes and the weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillers during frozen storage. Food Chem. 185:459-469.

Li, C. and Xiong, Y.L. 2015. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase. Meat Sci. 108:97-105.

Jiang, J. and Xiong, Y.L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Sci. 109:56-65.

Liu, Z., True, A.D., and Xiong, Y.L. 2015. Curtailing oxidation-induced loss of myosin gelling potential by pyrophosphate through shielding the S1 subfragment. J. Food Sci. 80:C1468-1475. (Feature article).

Yang, F., Liu, Q., Pan, S., Xu, C., and Xiong, Y.L. 2015. Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions. Food Biosci. 2:33-42.

Yang, J. and Xiong, Y.L. 2015. Inhibition of lipid oxidation in O/W emulsions by interface-adsorbed myofibrillar protein: evidence of physical protection. J. Agric. Food Chem. 63:8896-8904.

Yang, F., Zhang, C., Liu, Q., Xu, C., and Xiong, Y.L. 2015. Ca2+-selective electrode: A simple method to measure the phytase-aided release of bound calcium in soymilk. Food Comp. Anal. 39:43-47.

Guo, F., Xiong, Y.L., Qin, F., Jian, H., Huang, X., and Chen, J. 2015. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses. J. Food Sci. 80:C279-287.

Guo, F., Xiong, Y.L., Qin, F., Jian, H., Huang, X., and Chen, J. 2015. Examination of the causes of instability of soy protein isolate during storage through probing of the heat-induced aggregation. J. Am. Oil Chem. Soc. 92:1075-1084.

Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. J. Agric. Food Chem. 62:1683-1691.

Delles, R.M. and Xiong, Y.L. 2014. The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere. Meat Sci. 97:181-188.

Nieto, G., Xiong, Y.L., Payne, F., and Castillo, M. 2014. Predicting frankfurter quality metrics using light backscatter. J. Food Engineering 143:132–138.

Zhang, X., Xiong, Y.L., Chen, J., and Zhou, L. 2014. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. J. Agric. Food Chem. 62:8204-8213.

Chanarat, S., Benjakul, S., and Xiong, Y.L. 2014. Nonprotein nitrogenous compounds and gelling property of whitecheek shark (carcharhinus dussumieri) mince as affected by washing and microbial transglutaminase. J. Texture Stud. 45:307-316.

Cheng, Y., Chen, J., and Xiong, Y.L. 2014. Interfacial adsorption of peptides in oil-in-water emulsions co-stabilized by tween 20 and antioxidative potato peptides. J. Agric. Food Chem. 62:11575-11581.

Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. 2014. Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity. Poultry Sci. 93:1561-1570.

Jian, H., Xiong, Y.L., Guo, F., Huang, X., Adhikari, B., and Chen, J. 2014. Gelation enhancement of soy protein isolate by sequential low and ultrahigh temperature two-stage preheating treatments. Int. J. Food Sci. Technol. 49:2529-2537.

Kong, B, Xiong, Y.L., Cui, X., and Zhao, X. 2013. Hydroxyl radical-stressed whey protein isolate: functional and rheological properties. Food and Bioprocess Technol. 6:169-176.

Wang, Y., Xiong, Y.L., Rentfrow, G.R., and Newman, M.C. 2013. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins. J. Food Engineering. 115:11-19.

Jiang, J. and Xiong, Y.L. 2013. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Sci. 93:469-476.

Lesiow, T. and Xiong, Y.L. 2013. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Meat Sci. 93:489-494.

Guo, X. and Xiong, Y.L. 2013. Characteristics and functional properties of buckwheat protein–sugar complexes prepared by controlled Maillard reaction. LWT – Food Sci. Technol. 51:397-404.

Zhao, J., Xiong, Y.L., and McNear, D.H. 2013. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. J. Food Sci. 78:C152-159.

Lamb, A., Payne, F., Xiong, Y.L., and Castillo, M. 2013. Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk. J. Dairy Sci. 96:1356-1365.

Huang, L., Xiong, Y.L., Kong, B., Huang, X., and Li, J. 2013. Influence of storage temperature and duration on lipid and protein oxidation and flavor changes in frozen pork dumpling filler. Meat Sci. 95:295-301.

Li, C., Xiong, Y.L., and Chen, J. 2013. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. J. Food Sci. 78:C823-831.

Liu, Z. and Xiong, Y.L. 2013. Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation. Food Chem. 141:662-668.

Zhang, X., Xiong, Y.L., Chen, J., and Zhou, L. 2013. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system. J. Agric. Food Chem. 61:8452-8461.

Jiang, J., Zhang, X., True, A.D., Zhou, L., and Xiong, Y.L. 2013. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. J. Food Sci. 78:C1686-C1694.

Yang, H., Meng, P., Xiong, Y.L., Ma, L., Wang, C., and Zhu, Y. 2013. Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N–nitrosamine formation in nitrite-curing solution. Meat Sci. 95:465-471.