Youling Xiong

Professor

University of Kentucky

United States

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Professor Youling Xiong is a faculty member at the University of Kentucky, USA. His research primarily focuses on food science, specifically the texture and microstructure of food products, plant-based proteins, and nutritional enhancement strategies. Recent publications include works on hybrid meat gel-type sausages and plant-based egg analogs, emphasizing innovative food systems and health-promoting formulations.

Youling Xiong

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Articles (21)

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts

Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein

Unlocking the Potential of Plant‐Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems

Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels

Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities

High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs

Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage

Fabrication and characterization of glycosylated-zein as an effective delivery system for rutin: Formation mechanism, physicochemical properties, and bioaccessibility in vitro

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review

Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein

Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs

Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets

Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels

Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein

Influence of pyrophosphate (PPi) and adenosine 5`-triphosphate (ATP) on the conformational stability and ultrastructure of silver carp myofibrillar proteins at low salinity

Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch

Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins

Collaborators (4)

Vincenzo Tufarelli

Jiseon Lee

VITO LAUDADIO

Akinbode Adedeji

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