D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 78 Citations 18,391 287 World Ranking 1655 National Ranking 651

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Food science
  • Biochemistry

Youling L. Xiong mostly deals with Chromatography, Myofibril, Food science, Antioxidant and Hydrolysate. His research integrates issues of Emulsion, Soy protein, Plant protein and Peptide in his study of Chromatography. His studies in Myofibril integrate themes in fields like Tissue transglutaminase, Incubation, Protein oxidation and Myosin.

The concepts of his Food science study are interwoven with issues in Lactobacillus fermentum, Nitrosylmyoglobin and Pigment. His study in Hydrolysate is interdisciplinary in nature, drawing from both Papain, TBARS and Whey protein, Whey protein isolate. His Lipid oxidation study incorporates themes from Lipid peroxidation, ABTS and Peroxide value.

His most cited work include:

  • Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. (278 citations)
  • Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis (269 citations)
  • Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. (251 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Chromatography, Myofibril, Biochemistry and Lipid oxidation. Youling L. Xiong combines subjects such as TBARS and Propyl gallate with his study of Food science. His work carried out in the field of Chromatography brings together such families of science as Soy protein, Dynamic mechanical analysis, Emulsion, Peptide and Solubility.

His work in Myofibril addresses subjects such as Myosin, which are connected to disciplines such as Denaturation. His Lipid oxidation study contributes to a more complete understanding of Antioxidant. His biological study deals with issues like Hydrolysate, which deal with fields such as Whey protein.

He most often published in these fields:

  • Food science (49.66%)
  • Chromatography (33.22%)
  • Myofibril (25.68%)

What were the highlights of his more recent work (between 2017-2021)?

  • Food science (49.66%)
  • Emulsion (18.15%)
  • Solubility (14.38%)

In recent papers he was focusing on the following fields of study:

Youling L. Xiong mainly focuses on Food science, Emulsion, Solubility, Myofibril and Oxidative phosphorylation. His Food science study combines topics in areas such as Nisin, TBARS, Listeria monocytogenes and Food spoilage. His work deals with themes such as Nuclear chemistry, Biochemistry, Peptide, Lysine and Sodium, which intersect with Solubility.

His Myofibril research is multidisciplinary, incorporating perspectives in Low salt, Biophysics, Hydrogen peroxide and Aqueous solution. His Oxidative phosphorylation research includes themes of Docosahexaenoic acid, Polyunsaturated fatty acid, Antioxidant and Enzyme. Youling L. Xiong specializes in Antioxidant, namely Protein oxidation.

Between 2017 and 2021, his most popular works were:

  • Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods (35 citations)
  • Processing, Nutrition, and Functionality of Hempseed Protein: A Review. (32 citations)
  • Processing, Nutrition, and Functionality of Hempseed Protein: A Review. (32 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Food science

Youling L. Xiong spends much of his time researching Emulsion, Food science, Solubility, Lipid oxidation and Biochemistry. Youling L. Xiong studied Emulsion and Particle size that intersect with TBARS. His work on Peroxide value as part of his general Food science study is frequently connected to Population, thereby bridging the divide between different branches of science.

Protein tertiary structure, Dissociation, Lysinoalanine, Lysine and Cysteine is closely connected to Nuclear chemistry in his research, which is encompassed under the umbrella topic of Solubility. The Lipid oxidation study combines topics in areas such as Catechin, Oxidative phosphorylation and Reactivity. His Oxidative phosphorylation research focuses on subjects like Chromatography, which are linked to Myofibril.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

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)

439 Citations

Protein oxidation and implications for muscle food quality.

Y. L. Xiong.
Antioxidants in muscle foods: nutritional strategies to improve quality (2000)

436 Citations

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)

376 Citations

Structure-Function Relationships of Muscle Proteins

Youling L. Xiong.
(2017)

350 Citations

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)

326 Citations

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

E.Aida Peña-Ramos;Youling L Xiong.
Meat Science (2003)

325 Citations

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)

315 Citations

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)

306 Citations

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)

296 Citations

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

D. Álvarez;R.M. Delles;Y.L. Xiong;M. Castillo.
Lwt - Food Science and Technology (2011)

281 Citations

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