As part of his studies on Biochemistry, Youling L. Xiong often connects relevant subjects like Myofibril. His research on Myofibril frequently connects to adjacent areas such as Biochemistry. His study brings together the fields of Longissimus dorsi and Animal science. Many of his studies involve connections with topics such as Animal science and Longissimus dorsi. Youling L. Xiong brings together Gene and Hormone to produce work in his papers. In his papers, Youling L. Xiong integrates diverse fields, such as Hormone and Gene. Borrowing concepts from Heat shock protein, he weaves in ideas under Hsp70. With his scientific publications, his incorporates both Heat shock protein and Hsp70. His Castration research extends to Internal medicine, which is thematically connected.
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Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.
Baohua Kong;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2006)
Protein oxidation and implications for muscle food quality.
Y. L. Xiong.
Antioxidants in muscle foods: nutritional strategies to improve quality (2000)
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Qian Liu;Baohua Kong;Youling L. Xiong;Xiufang Xia.
Food Chemistry (2010)
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
Jiang Jiang;Youling L. Xiong;Youling L. Xiong.
Meat Science (2016)
Structure-Function Relationships of Muscle Proteins
Youling L. Xiong.
Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate.
Lijuan Zhu;Jie Chen;Xueyan Tang;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2008)
Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.
Lynn L Wang;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2005)
Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes.
Jiang Jiang;Jie Chen;Youling L. Xiong;Youling L. Xiong.
Journal of Agricultural and Food Chemistry (2009)
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties
E.Aida Peña-Ramos;Youling L Xiong.
Meat Science (2003)
Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance
Xinyan Peng;Youling L. Xiong;Baohua Kong.
Food Chemistry (2009)
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