Youling Xiong

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 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 (>$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

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 (2021-2022 out of 320 total)

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.

Nie, Y., Liu, Y., Zhao, X., Jiang, J., and Xiong, Y.L. 2021. 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.

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.

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 Res. Int. 156, 111179. https://doi.org/10.1016/j.foodres.2022.111179.

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.

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.

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.

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.

Kuang, J., Ma, W., Pu, H., Huang, J., and Xiong, Y.L. 2021. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. Int. J. Biol. Macromol. 193:1707-1715. https://doi.org/10.1016/j.ijbiomac.2021.11.008.

Li, R and Xiong, Y.L. 2021. Ultrasound-induced structural modification and thermal properties of oat protein. LWT – Food Sci. Technol. 149, 111861. https://doi.org/10.1016/j.lwt.2021.111861.

Cao, Y., Li, B., Fan, X., Wang, J., Zhu, Z., Huang, J., and Xiong, Y.L. 2021. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by L-lysine and transglutaminase. Food Chem. 358, 129860. https://doi.org/10.1016/j.foodchem.2021.129860.

Jiang, J., Jin, F., Lin, G., and Xiong, Y.L. 2021. Modulation of muscle antioxidant enzymes and fresh meat quality through feeding peptide-chelated trace minerals in swine production. Food Biosci. 42, 101191. https://doi.org/10.1016/j.fbio.2021.101191.

Jiang, J., Nie, Y., Sun, X., and Xiong, Y.L. 2021. Partial removal of phenolics coupled with alkaline pH shift improves canola protein interfacial properties and emulsion in vitro digestibility. Foods 10(6), 1283. https://doi.org/10.3390/foods10061283.

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. https://doi.org/10.1021/acs.jafc.0c04365.

Wang, Y. and Xiong, Y.L. 2021. Physicochemical and microstructural characterization of whey protein films formed with oxidized ferulic/tannic acids. Foods 10(7), 1599. https://doi.org/10.3390/foods10071599.

Guo, A. and Xiong, Y.L. 2021. Myoprotein-phytophenol interactions: Implications for muscle food structure-forming properties. Comp. Rev. Food Sci. Food Saf. 20:2801-2824. https://doi.org/10.1111/1541-4337.12733.

Li, R. and Xiong, Y.L. 2021. Sensitivity of oat protein solubility to changing ionic strength and pH. J. Food Sci. 86:78-85. https://doi.org/10.1111/1750-3841.15544.

Sha, L., Koosis, A.O., Wang, Q., True, A.D., and Xiong, Y.L. 2021. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein. Food Chem. 350, 129271. https://doi.org/10.1016/j.foodchem.2021.129271.

Guo, A. and Xiong, Y.L. 2021. Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins. J. Food Sci. 86:4914-4921. https://doi.org/10.1111/1750-3841.15930.

Xiong, Y.L. and Guo, A. 2021. Animal and plant protein oxidation: chemical and functional property significance. Foods 10, 40. https://doi.org/10.3390/foods10010040.

Liu, B., Jiang, J., Yu, D., Lin, G., and Xiong, Y.L. 2021. Cellular antioxidant mechanism of selenium-enriched yeast diet in the protection of meat quality of heat-stressed hens. Food Biosci. 39, 100798. https://doi.org/10.1016/j.fbio.2020.100798.

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. https://doi.org/10.1016/j.meatsci.2020.108280.

Lin, L. and Xiong, Y. L. 2021. Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface. Food Hydrocolloids 118, 106816. https://doi.org/10.1016/j.foodhyd.2021.106816.