Physical, biochemical, and functional properties of animal-derived and plant-based proteins; structural modification of proteins; oxidative changes in proteins and lipids during food processing and storage; bio-functionality and utilization of natural antioxidants (plant polyphenols, peptides, etc.); textural properties of meat, legume and cereal products; interactions of food components in value-added muscle foods and plant-based products.
Research supported by grants ($6.4 million) from USDA NRI/AFRI, USDA CBGP, NIHS, KCA, KSA, KSEF, and various food/nutrition companies.
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)
Global Impact Award for Distinguished Faculty Achievements in International Research & Scholarship. University of Kentucky International Center & International Advisory Council, 2023.
Albert D. and Elizabeth H. Kirwan Memorial Prize (Kirwan Prize). University of Kentucky, 2023.
International Lectureship Award. American Meat Science Association, 2022.
Tanner Award for Most Cited Paper 2019. Journal of Food Science, Institute of Food Technologists, 2022.
Signal Service Award. American Meat Science Association, 2021.
Prestigious Research Paper Award. College of Ag., Food & Environ., Univ. of KY, 2021.
Elected Fellow, American Meat Science Association, 2021.
Tanner Award for Most Cited Paper 2017. Journal of Food Science, Institute of Food Technologists, 2020.
Elected 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.
Elected Fellow. American Chemical Society, Ag & Food Chem. Div. 2012.
Elected Fellow. Institute of Food Technologists, 2010.
University Research Professor, 2011.
Thomas Poe Cooper Distinguished Research Award, College of Agriculture, University of Kentucky, 2009.
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.
Recent Journal Publications (2022-2023 out of 323 career total)
Lee, J., Xiong, Y.L., and Choi, M.-J. 2023. Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels. Food Hydrocolloids, 143, 108865. https://doi.org/10.1016/j.foodhyd.2023.108865.
Cui, L., Chen, J., Zhai, J., Peng, L., and Xiong, Y.L. 2023. Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets. Food Hydrocolloids, 145, 109028. https://doi.org/10.1016/j.foodhyd.2023.109028.
Chen, H., Ma, J., Pan, D., Diao, J., Guo, A., Li, R., and Xiong, Y.L. 2023. Concentration-dependent effect of eugenol on porcine myofibril protein gel formation. Meat Science, 201, 109187. https://doi.org/10.1016/j.meatsci.2023.109187.
Min, C., Zhang, C., Cao, Y., Li, H., Pu, H., Huang, Q., and Xiong, Y.L. 2023. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide. International Journal of Biological Macromolecules, 239, 124236. https://doi.org/10.1016/j.ijbiomac.
De Marzo, D., Losacco, C., Laudadio, V., Tufarelli, V., and Xiong, Y.L. 2023. Influence of dietary protein source and level on histological properties of muscle and adipose tissue of lambs. Foods, 12(6), 1284. https://doi.org/10.3390/foods12061284.
Min, C., Zhang, C., Pu, H., Li, H., Ma, W., Kuang, J., Huang, J., and Xiong, Y.L., 2023. pH-shifting alters textural, thermal and microstructural properties of mung bean starch-flaxseed protein composite gels. Journal of Texture Studies,
Zhou, Z., Wang, D., Xu, X., Dai, J., Lao, G., Zhang, S., Xu, X., Dinnyés, A., Xiong, Y.L., and Sun, Q. 2023. Myofibrillar protein-chlorogenic acid complexes ameliorate glucose metabolism via modulating gut microbiota in a type 2 diabetic rat model. Food Chemistry, 409, 135195. https://doi.org/10.1016/j.foodchem.2022.135195.
Yang, Y., Xiong, Y.L., and Jiang, J. 2023. Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: effect of salt reduction and pea protein. Food Hydrocolloids, 137, 108418. https://doi.org/10.1016/j.foodhyd.2022.108418.
Min, C., Tang, Q., Pu, H., Cao, Y., Ma, W., Kuang, J., Huang, J., and Xiong, Y.L. 2023. Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food. Food Research International, 164, 112355. https://doi.org/10.1016/j.foodres. 2022.112355.
Nie, Y., Liu, Y., Zhao, X., Jiang, J., and Xiong, Y.L. 2022. Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation acid gels: effect of pH-shifting and oil embedment. Food Hydrocolloids, 129, 107607. https://doi.org/10.1016/j.foodhyd.2022.107607.
Ma, T., Xiong, Y.L., and Jiang, J. 2022. Calcium-aided fabrication of pea protein hydrogels with filler emulsions stabilized by pH12-shifting and ultrasound treated protein. Food Hydrocolloids, 125, 107396. https://doi.org/10.1016/j.foodhyd.2021.107396.
Sha, L. and Xiong, Y.L. 2022. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions. Food Research International, 156, 111179. https://doi.org/10.1016/j.foodres.2022.111179.
Min, C., Ma, W., Kuang, J., Huang, J., and Xiong, Y.L. 2022. Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels. Food Hydrocolloids, 126, 107482. https://doi.org/10.1016/j.foodhyd.2022.107482.
Wang, Y., Zhao, J., Zhang, S., Zhao, X., Liu, Y., Jiang, J., and Xiong, Y.L. 2022. Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocolloids, 126, 107485. https://doi.org/10.1016/j.foodhyd.2022.107485.
Cao, Y., Li, Z., Fan, X., Liu, M., Han, X., Huang, J., and Xiong, Y.L. 2022. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions. Food & Function, 13:1336-1347. https://doi.org/10.1039/D1FO03372G.
Cui, L., Chen, J., Wang, Y., and Xiong, Y.L. 2022. The effect of batter characteristics on protein-aided control of fat absorption in deep-fried breaded fish nuggets. Foods, 11, 147. https://doi.org/10.3390/foods11020147.
Kuang, J., Huang, J., Ma, W., Min, C., Pu, H., and Xiong, Y.L. 2022. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocolloids, 130, 107716. https://doi.org/10.1016/j.foodhyd.2022.107716.
Xiong, Y.L. 2022. Muscle protein oxidation and functionality: a global view of a once neglected phenomenon. Meat and Muscle Biology, 5(3):14349, 1–16. https://doi.org/10.22175/mmb.14349.
Kuang, J., Yang, Q., Huang, J., Cao, Y., Pu, H., Ma, W., Min, C., and Xiong, Y.L. 2022. Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment. Journal of Cereal Science, 107, 103528. https://doi.org/10.1016/j.jcs.2022.103528.
Wang, Z., Niu, Y., Zhao, S., Tian, Y., Yu, K., Yamashita, T., Xiong, Y.L., and Yuan, C. 2022. Thermal stability of actin of silver carp (Hypophthalmichthys molitrix) harvested in summer and winter as affected by myosin complexation. Journal of Food Processing & Preservation, e17003. https://doi.org/10.1111/jfpp.17003.
Li, R. and Xiong, Y. L. 2022. Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein. Food Chemistry, 134511. https://doi.org/10.1016/j.foodchem.2022.134511.
College of Agriculture, Food and Environment
Center of Nutritional Sciences
Center of Membrane Science