Youling L. Xiong is affiliated with the University of Kentucky in the United States and specializes in Agricultural and Biological Sciences, with a focus on Food Science, Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics, and Cell Biology.
Their research primarily addresses topics related to Meat and Animal Product Quality, Proteins in Food Systems, Food Composition and Properties, Protein Hydrolysis and Bioactive Peptides, Microencapsulation and Drying Processes, Muscle Metabolism and Nutrition, and Food Chemistry and Fat Analysis.
Their recent publications include the following papers:
The scientist frequently collaborates with several coauthors including Yungang Cao, Junrong Huang, Jiang Jiang, Cong Min, and Wenhui Ma. These collaborations indicate an active engagement in research groups focusing on food science and related disciplines.
Their publications are frequently found in specific venues which include:
Research work by Youling L. Xiong concentrates on the chemical and functional properties of proteins in food systems, with particular attention to oxidation and its effects on food quality and stability. This research has implications for both animal- and plant-based protein products.
Lei Sha;Lei Sha;Youling L. Xiong
Jiang Jiang;Jie Chen;Youling L. Xiong;Youling L. Xiong
Jiang Jiang;Youling L. Xiong;Youling L. Xiong
Yungang Cao;Youling L. Xiong
Baohua Kong;Youling L Xiong
Qian Liu;Baohua Kong;Youling L. Xiong;Xiufang Xia
Y. L. Xiong
Lijuan Zhu;Jie Chen;Xueyan Tang;Youling L Xiong
Lynn L Wang;Youling L Xiong
Youling L. Xiong
E.Aida Peña-Ramos;Youling L Xiong
Xinyan Peng;Youling L. Xiong;Baohua Kong
Jiang Jiang;Youling L. Xiong;Jie Chen
G. Liu;Y.L. Xiong;D.A. Butterfield
E.A. Peñta-Ramos;Y.L. Xiong
D. Álvarez;R.M. Delles;Y.L. Xiong;M. Castillo
Donkeun Park;Youling L. Xiong;Amy L. Alderton
E Aida Peña-Ramos;Youling L Xiong;Guillermo E Arteaga
E.A. Peña-Ramos;Y.L. Xiong
Huiyun Zhang;Baohua Kong;Youling L. Xiong;Xu Sun
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