| Year |
Citation |
Score |
| 2020 |
Szmańko T, Lesiów T, Xiong YL, Berlińska A, Marycz K, Krzyś A. Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle. Meat Science. 171: 108280. PMID 32861910 DOI: 10.1016/J.Meatsci.2020.108280 |
0.367 |
|
| 2020 |
Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. Journal of Food Science. PMID 32572976 DOI: 10.1111/1750-3841.15303 |
0.358 |
|
| 2020 |
Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry. 312: 126113. PMID 31911356 DOI: 10.1016/J.Foodchem.2019.126113 |
0.392 |
|
| 2020 |
Cao Y, Ma W, Huang J, Xiong YL. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein Food Hydrocolloids. 104: 105722. DOI: 10.1016/J.Foodhyd.2020.105722 |
0.413 |
|
| 2019 |
Zhong Z, Xiong YL. Thermosonication-induced structural changes and solution properties of mung bean protein. Ultrasonics Sonochemistry. 104908. PMID 31806548 DOI: 10.1016/J.Ultsonch.2019.104908 |
0.414 |
|
| 2019 |
Wang Q, Jiang J, Xiong YL. Genipin-aided Protein Crosslinking to Modify Structural and Rheological Properties of Emulsion-filled Hemp Protein Hydrogels. Journal of Agricultural and Food Chemistry. PMID 31682429 DOI: 10.1021/Acs.Jafc.9B05665 |
0.387 |
|
| 2019 |
Liu B, Jiang J, Lin G, Yu D, Xiong YL. Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens. Food Research International (Ottawa, Ont.). 125: 108575. PMID 31554086 DOI: 10.1016/J.Foodres.2019.108575 |
0.412 |
|
| 2019 |
Jiang J, Song Z, Wang Q, Xu X, Liu Y, Xiong YL. Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry. 58: 104641. PMID 31450308 DOI: 10.1016/J.Ultsonch.2019.104641 |
0.341 |
|
| 2019 |
Guo A, Xiong YL. Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation. Food Chemistry. 293: 529-536. PMID 31151644 DOI: 10.1016/J.Foodchem.2019.05.018 |
0.318 |
|
| 2019 |
Tang Y, Jiang H, Wu H, Wang X, Chen Y, Xiong YL, Lin S. Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System. Journal of Food Science. PMID 31107555 DOI: 10.1111/1750-3841.14612 |
0.395 |
|
| 2019 |
Han JR, Tang Y, Li Y, Shang WH, Yan JN, Du YN, Wu HT, Zhu BW, Xiong YL. Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad. Journal of Food Science. PMID 30997934 DOI: 10.1111/1750-3841.14598 |
0.379 |
|
| 2019 |
Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of the Science of Food and Agriculture. PMID 30924943 DOI: 10.1002/Jsfa.9716 |
0.371 |
|
| 2019 |
Li C, Xiong YL. Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase. Food Chemistry. 287: 390-397. PMID 30857716 DOI: 10.1016/J.Foodchem.2019.02.097 |
0.351 |
|
| 2019 |
Chen X, Xiong YL, Xu X. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution. Food Chemistry. 285: 31-38. PMID 30797350 DOI: 10.1016/J.Foodchem.2019.01.131 |
0.39 |
|
| 2019 |
Estévez M, Xiong Y. Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. Journal of Food Science. PMID 30714623 DOI: 10.1111/1750-3841.14460 |
0.368 |
|
| 2019 |
Jiang J, Jing W, Xiong YL, Liu Y. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion Food Hydrocolloids. 87: 670-678. DOI: 10.1016/J.Foodhyd.2018.09.005 |
0.344 |
|
| 2019 |
Zhang G, Li X, Xu X, Tang K, Vu VH, Gao P, Chen H, Xiong YL, Sun Q. Antimicrobial activities of irradiation-degraded chitosan fragments Food Bioscience. 29: 94-101. DOI: 10.1016/J.Fbio.2019.03.011 |
0.325 |
|
| 2018 |
Wang Q, Jin Y, Xiong YL. Heating-aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-linking, and Emulsifying Properties. Journal of Agricultural and Food Chemistry. PMID 30247902 DOI: 10.1021/Acs.Jafc.8B03901 |
0.44 |
|
| 2018 |
Wu M, Wang J, Xiong YL, Ge Q, Yu H. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches. International Journal of Biological Macromolecules. PMID 29969640 DOI: 10.1016/j.ijbiomac.2018.06.173 |
0.302 |
|
| 2018 |
Shan J, Chen J, Xie D, Xia W, Xu W, Xiong YL. Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets. Journal of Food Science. PMID 29969509 DOI: 10.1111/1750-3841.14199 |
0.342 |
|
| 2018 |
Han JR, Yan JN, Sun SG, Tang Y, Shang WH, Li AT, Guo XK, Du YN, Wu HT, Zhu BW, Xiong YL. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products. Food Chemistry. 261: 337-347. PMID 29739602 DOI: 10.1016/J.Foodchem.2018.04.044 |
0.316 |
|
| 2018 |
Wang Q, Jiang J, Xiong YL. High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Research International (Ottawa, Ont.). 106: 487-494. PMID 29579952 DOI: 10.1016/J.Foodres.2018.01.021 |
0.391 |
|
| 2018 |
Cao Y, Ai N, True AD, Xiong YL. Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions. Food Chemistry. 245: 439-445. PMID 29287393 DOI: 10.1016/J.Foodchem.2017.10.111 |
0.387 |
|
| 2018 |
Yang J, Xiong YL. Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress. Food Chemistry. 243: 231-238. PMID 29146333 DOI: 10.1016/J.Foodchem.2017.09.146 |
0.409 |
|
| 2018 |
Wang Q, Xiong YL. Zinc-binding behavior of hemp protein hydrolysates: Soluble versus insoluble zinc-peptide complexes Journal of Functional Foods. 49: 105-112. DOI: 10.1016/J.Jff.2018.08.019 |
0.301 |
|
| 2018 |
Cao Y, Xiong YL, Cao Y, True AD. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH Food Hydrocolloids. 82: 379-387. DOI: 10.1016/J.Foodhyd.2018.04.020 |
0.381 |
|
| 2018 |
Jiang J, Wang Q, Xiong YL. A pH shift approach to the improvement of interfacial properties of plant seed proteins Current Opinion in Food Science. 19: 50-56. DOI: 10.1016/J.Cofs.2018.01.002 |
0.359 |
|
| 2017 |
Wang X, Xiong YL, Sato H. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway. Journal of Agricultural and Food Chemistry. PMID 28876922 DOI: 10.1021/Acs.Jafc.7B03007 |
0.426 |
|
| 2017 |
Chen X, Tume RK, Xiong Y, Xu X, Zhou G, Chen C, Nishiumi T. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition. 0. PMID 28678522 DOI: 10.1080/10408398.2017.1347557 |
0.326 |
|
| 2017 |
Jiang J, Tang X, Xue Y, Lin G, Xiong YL. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science. 131: 99-106. PMID 28500964 DOI: 10.1016/J.Meatsci.2017.03.014 |
0.324 |
|
| 2017 |
Lesiow T, Rentfrow GK, Xiong YL. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Science. 128: 40-46. PMID 28199889 DOI: 10.1016/J.Meatsci.2017.02.002 |
0.373 |
|
| 2017 |
Cao Y, Xiong YL. Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions. Journal of Food Science. PMID 28071787 DOI: 10.1111/1750-3841.13607 |
0.373 |
|
| 2016 |
Wang X, Xiong YL, Sato H, Kumazawa Y. Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein. Journal of Agricultural and Food Chemistry. PMID 27936702 DOI: 10.1021/Acs.Jafc.6B03934 |
0.366 |
|
| 2016 |
Delles RM, True AD, Ao T, Dawson KA, Xiong YL. Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement. British Poultry Science. PMID 27635788 DOI: 10.1080/00071668.2016.1232479 |
0.405 |
|
| 2016 |
Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. PMID 27091079 DOI: 10.1016/J.Meatsci.2016.04.005 |
0.32 |
|
| 2016 |
Zhu Y, Ma L, Yang H, Xiao Y, Xiong YL. Super-chilling (-0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry. 206: 182-90. PMID 27041314 DOI: 10.1016/J.Foodchem.2016.03.053 |
0.35 |
|
| 2016 |
Cao Y, True AD, Chen J, Xiong YL. The Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. Journal of Agricultural and Food Chemistry. PMID 27003685 DOI: 10.1021/Acs.Jafc.6B00314 |
0.38 |
|
| 2016 |
Shi X, Li C, Cao M, Xu X, Zhou G, Xiong YL. Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs. Food Chemistry. 199: 885-92. PMID 26776048 DOI: 10.1016/J.Foodchem.2015.11.059 |
0.32 |
|
| 2016 |
Cao Y, Zhao J, Xiong YL. Coomassie Brilliant Blue-binding: A simple and effective method for the determination of water-insoluble protein surface hydrophobicity Analytical Methods. 8: 790-795. DOI: 10.1039/C5Ay02630J |
0.302 |
|
| 2016 |
Zeng H, Chen J, Zhai J, Wang H, Xia W, Xiong YL. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber Lwt - Food Science and Technology. 73: 425-431. DOI: 10.1016/J.Lwt.2016.06.052 |
0.325 |
|
| 2016 |
Cao Y, Xiong EM, True AD, Xiong YL. The pH-dependent protection of α-galactosidase activity by proteins against degradative enzymes during soymilk in vitro digestion Lwt - Food Science and Technology. 69: 244-250. DOI: 10.1016/J.Lwt.2016.01.052 |
0.328 |
|
| 2015 |
Yang J, Xiong YL. Inhibition of Lipid Oxidation in O/W Emulsions by Interface-adsorbed Myofibrillar Protein. Journal of Agricultural and Food Chemistry. PMID 26414649 DOI: 10.1021/Acs.Jafc.5B03377 |
0.405 |
|
| 2015 |
Li C, Xiong YL. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase. Meat Science. 108: 97-105. PMID 26068405 DOI: 10.1016/J.Meatsci.2015.05.024 |
0.349 |
|
| 2015 |
Chanarat S, Benjakul S, Xiong YL. Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase. Journal of Food Science and Technology. 52: 3824-36. PMID 26028767 DOI: 10.1007/S13197-014-1448-X |
0.402 |
|
| 2015 |
Jiang J, Xiong YL. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Science. 109: 56-65. PMID 26008711 DOI: 10.1016/J.Meatsci.2015.05.011 |
0.379 |
|
| 2015 |
Liu Z, True AD, Xiong YL. Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment. Journal of Food Science. PMID 25990830 DOI: 10.1111/1750-3841.12904 |
0.452 |
|
| 2015 |
Huang L, Liu Q, Xia X, Kong B, Xiong YL. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry. 185: 459-69. PMID 25952894 DOI: 10.1016/J.Foodchem.2015.04.025 |
0.458 |
|
| 2015 |
Delles RM, Xiong YL, True AD, Ao T, Dawson KA. Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens. British Poultry Science. 56: 304-14. PMID 25854630 DOI: 10.1080/00071668.2015.1032889 |
0.371 |
|
| 2015 |
Cao Y, Xiong YL. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chemistry. 180: 235-43. PMID 25766823 DOI: 10.1016/J.Foodchem.2015.02.036 |
0.34 |
|
| 2015 |
Liu C, Xiong YL. Oxidation-initiated myosin subfragment cross-linking and structural instability differences between white and red muscle fiber types. Journal of Food Science. 80: C288-97. PMID 25604073 DOI: 10.1111/1750-3841.12749 |
0.407 |
|
| 2015 |
Guo F, Xiong YL, Qin F, Jian H, Huang X, Chen J. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses. Journal of Food Science. 80: C279-87. PMID 25586667 DOI: 10.1111/1750-3841.12761 |
0.357 |
|
| 2015 |
Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science. 100: 110-7. PMID 25460113 DOI: 10.1016/J.Meatsci.2014.10.001 |
0.347 |
|
| 2015 |
Sun W, Xiong YL. Stabilization of cooked cured beef color by radical-scavenging pea protein and its hydrolysate Lwt - Food Science and Technology. 61: 352-358. DOI: 10.1016/J.Lwt.2014.12.048 |
0.444 |
|
| 2015 |
Zhao J, Xiong YL. Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion Lwt - Food Science and Technology. 61: 322-329. DOI: 10.1016/J.Lwt.2014.12.022 |
0.393 |
|
| 2015 |
Guo FX, Xiong YL, Qin F, Jian HJ, Huang XL, Chen J. Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation Jaocs, Journal of the American Oil Chemists' Society. DOI: 10.1007/S11746-015-2684-6 |
0.398 |
|
| 2014 |
Cheng Y, Chen J, Xiong YL. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides. Journal of Agricultural and Food Chemistry. 62: 11575-81. PMID 25372669 DOI: 10.1021/Jf5038135 |
0.308 |
|
| 2014 |
Zhang X, Xiong YL, Chen J, Zhou L. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 62: 8204-13. PMID 25058384 DOI: 10.1021/Jf5016126 |
0.387 |
|
| 2014 |
Delles RM, Xiong YL, True AD, Ao T, Dawson KA. Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity. Poultry Science. 93: 1561-70. PMID 24879706 DOI: 10.3382/Ps.2013-03682 |
0.405 |
|
| 2014 |
Jiang J, Zhu B, Liu Y, Xiong YL. Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions. Journal of Agricultural and Food Chemistry. 62: 4225. PMID 24766054 DOI: 10.1021/Jf501898M |
0.372 |
|
| 2014 |
Delles RM, Xiong YL. The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere. Meat Science. 97: 181-8. PMID 24583326 DOI: 10.1016/J.Meatsci.2014.01.022 |
0.423 |
|
| 2014 |
Jiang J, Zhu B, Liu Y, Xiong YL. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. Journal of Agricultural and Food Chemistry. 62: 1683-91. PMID 24460504 DOI: 10.1021/Jf405190H |
0.402 |
|
| 2014 |
Chanarat S, Benjakul S, Xiong Y. Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase Journal of Texture Studies. 45: 307-316. DOI: 10.1111/Jtxs.12075 |
0.365 |
|
| 2014 |
Jian H, Xiong YL, Guo F, Huang X, Adhikari B, Chen J. Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments International Journal of Food Science and Technology. 49: 2529-2537. DOI: 10.1111/Ijfs.12694 |
0.409 |
|
| 2014 |
Nieto G, Xiong YL, Payne F, Castillo M. Predicting frankfurters quality metrics using light backscatter Journal of Food Engineering. 143: 132-138. DOI: 10.1016/J.Jfoodeng.2014.06.027 |
0.309 |
|
| 2013 |
Jiang J, Zhang X, True AD, Zhou L, Xiong YL. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. Journal of Food Science. 78: C1686-94. PMID 24245886 DOI: 10.1111/1750-3841.12273 |
0.385 |
|
| 2013 |
Zhang X, Xiong YL, Chen J, Zhou L. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system. Journal of Agricultural and Food Chemistry. 61: 8452-61. PMID 23924409 DOI: 10.1021/Jf402256K |
0.373 |
|
| 2013 |
Yang H, Meng P, Xiong YL, Ma L, Wang C, Zhu Y. Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution. Meat Science. 95: 465-71. PMID 23793081 DOI: 10.1016/J.Meatsci.2013.05.038 |
0.43 |
|
| 2013 |
Liu Z, Xiong YL. Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation. Food Chemistry. 141: 662-8. PMID 23790832 DOI: 10.1016/J.Foodchem.2013.03.079 |
0.396 |
|
| 2013 |
Huang L, Xiong YL, Kong B, Huang X, Li J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science. 95: 295-301. PMID 23747621 DOI: 10.1016/J.Meatsci.2013.04.034 |
0.431 |
|
| 2013 |
Li C, Xiong YL, Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. Journal of Food Science. 78: C823-31. PMID 23627930 DOI: 10.1111/1750-3841.12138 |
0.451 |
|
| 2013 |
Zhao J, Xiong YL, McNear DH. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. Journal of Food Science. 78: C152-9. PMID 23331209 DOI: 10.1111/1750-3841.12030 |
0.465 |
|
| 2013 |
Lesiów T, Xiong YL. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Meat Science. 93: 489-94. PMID 23273455 DOI: 10.1016/J.Meatsci.2012.11.022 |
0.406 |
|
| 2013 |
Jiang J, Xiong YL. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science. 93: 469-76. PMID 23273452 DOI: 10.1016/J.Meatsci.2012.11.002 |
0.404 |
|
| 2013 |
Guo X, Xiong YL. Characteristics and functional properties of buckwheat protein–sugar Schiff base complexes Lwt - Food Science and Technology. 51: 397-404. DOI: 10.1016/J.Lwt.2012.12.003 |
0.366 |
|
| 2013 |
Wang Y, Xiong YL, Rentfrow GK, Newman MC. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins Journal of Food Engineering. 115: 11-19. DOI: 10.1016/J.Jfoodeng.2012.09.013 |
0.356 |
|
| 2012 |
Zhao J, Chen J, Zhu H, Xiong YL. Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides. Journal of Agricultural and Food Chemistry. 60: 9727-36. PMID 22946674 DOI: 10.1021/Jf3026277 |
0.339 |
|
| 2012 |
Kong B, Peng X, Xiong YL, Zhao X. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chemistry. 135: 540-7. PMID 22868126 DOI: 10.1016/J.Foodchem.2012.04.122 |
0.325 |
|
| 2012 |
Li C, Xiong YL, Chen J. Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase. Journal of Agricultural and Food Chemistry. 60: 8020-7. PMID 22809283 DOI: 10.1021/Jf302150H |
0.429 |
|
| 2012 |
Zhao J, Xiong YL. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution. Journal of Food Science. 77: C811-7. PMID 22757702 DOI: 10.1111/J.1750-3841.2012.02766.X |
0.37 |
|
| 2012 |
Hong GP, Xiong YL. Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins. Meat Science. 91: 36-42. PMID 22222178 DOI: 10.1016/J.Meatsci.2011.12.002 |
0.37 |
|
| 2012 |
Kasankala LM, Xiong YL, Chen J. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. Journal of Agricultural and Food Chemistry. 60: 226-33. PMID 22148721 DOI: 10.1021/Jf203887X |
0.306 |
|
| 2012 |
Robe GH, Xiong YL. Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteins. Meat Science. 37: 55-65. PMID 22059413 DOI: 10.1016/0309-1740(94)90145-7 |
0.352 |
|
| 2012 |
Jiang J, Xiong YL, Newman MC, Rentfrow GK. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins Food Chemistry. 132: 1944-1950. DOI: 10.1016/J.Foodchem.2011.12.030 |
0.33 |
|
| 2011 |
Delles RM, Xiong YL, True AD. Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere. Journal of Food Science. 76: C760-7. PMID 22417424 DOI: 10.1111/J.1750-3841.2011.02195.X |
0.437 |
|
| 2011 |
Liu Z, Xiong YL, Chen J. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. Journal of Agricultural and Food Chemistry. 59: 13026-34. PMID 22084832 DOI: 10.1021/Jf2041017 |
0.395 |
|
| 2011 |
Jin H, Xiong Y, Peng Z, He Y, Wang R, Zhou G. Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: research note. Meat Science. 89: 372-6. PMID 21689892 DOI: 10.1016/J.Meatsci.2010.10.014 |
0.342 |
|
| 2011 |
Ma L, Xiong YL. Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids. Meat Science. 89: 209-16. PMID 21600701 DOI: 10.1016/J.Meatsci.2011.04.021 |
0.426 |
|
| 2011 |
Jiang J, Xiong YL, Chen J. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science. 76: C293-302. PMID 21535749 DOI: 10.1111/J.1750-3841.2010.02035.X |
0.37 |
|
| 2011 |
Kasankala LM, Xiong YL, Chen J. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes. Journal of Food Science. 76: C154-61. PMID 21535644 DOI: 10.1111/J.1750-3841.2010.01971.X |
0.3 |
|
| 2011 |
Wu M, Xiong YL, Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Meat Science. 88: 384-90. PMID 21342749 DOI: 10.1016/J.Meatsci.2011.01.014 |
0.387 |
|
| 2011 |
Liu C, Xiong Y, Rentfrow G. Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse Lwt - Food Science and Technology. 44: 2026-2031. DOI: 10.1016/J.Lwt.2011.05.019 |
0.378 |
|
| 2011 |
Álvarez D, Delles RM, Xiong YL, Castillo M, Payne FA, Laencina J. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters Lwt - Food Science and Technology. 44: 1435-1442. DOI: 10.1016/J.Lwt.2011.01.006 |
0.361 |
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| 2011 |
Wu M, Xiong YL, Chen J. Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type Journal of Food Engineering. 106: 318-324. DOI: 10.1016/J.Jfoodeng.2011.05.022 |
0.389 |
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| 2011 |
Kong B, Xiong YL, Cui X, Zhao X. Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties Food and Bioprocess Technology. 6: 169-176. DOI: 10.1007/S11947-011-0674-8 |
0.414 |
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| 2011 |
Cui X, Xiong YL, Kong B, Zhao X, Liu N. Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties Food and Bioprocess Technology. 5: 2454-2461. DOI: 10.1007/S11947-011-0515-9 |
0.449 |
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| 2010 |
Cheng Y, Xiong YL, Chen J. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. Journal of Food Science. 75: C760-5. PMID 21535588 DOI: 10.1111/J.1750-3841.2010.01864.X |
0.354 |
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| 2010 |
Liu Z, Xiong YL, Chen J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry. 58: 10697-704. PMID 20806938 DOI: 10.1021/Jf102043K |
0.368 |
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| 2010 |
Cheng Y, Chen J, Xiong YL. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 58: 8825-32. PMID 20614939 DOI: 10.1021/Jf101556N |
0.328 |
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| 2010 |
Jiang J, Xiong YL, Chen J. pH Shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry. 58: 8035-42. PMID 20524657 DOI: 10.1021/Jf101045B |
0.367 |
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| 2010 |
Shang Y, Xiong YL. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins. Journal of Food Science. 75: E178-85. PMID 20492292 DOI: 10.1111/J.1750-3841.2010.01547.X |
0.428 |
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| 2010 |
Xiong YL, Blanchard SP, Ooizumi T, Ma Y. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science. 75: C215-21. PMID 20492228 DOI: 10.1111/J.1750-3841.2009.01511.X |
0.432 |
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| 2010 |
Xia X, Kong B, Xiong Y, Ren Y. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science. 85: 481-6. PMID 20416818 DOI: 10.1016/J.Meatsci.2010.02.019 |
0.421 |
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| 2010 |
Ma Y, Xiong YL, Zhai J, Zhu H, Dziubla T. Fractionation and evaluation of radical-scavenging peptides from in vitro digests of buckwheat protein. Food Chemistry. 118: 582-588. PMID 20352082 DOI: 10.1016/J.Foodchem.2009.05.024 |
0.355 |
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| 2010 |
Chen G, Xiong YL, Newman MC, Webster CD, Thompson KR, Metts LS. Effect of vacuum packaging on the quality of red claw crayfish, Cherax quadricarinatus, tail muscle during frozen storage Journal of the World Aquaculture Society. 41: 358-368. DOI: 10.1111/J.1749-7345.2010.00377.X |
0.395 |
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| 2010 |
Cheng Y, Xiong YL, Chen J. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions Food Chemistry. 120: 101-108. DOI: 10.1016/J.Foodchem.2009.09.077 |
0.402 |
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| 2010 |
Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis Food Chemistry. 118: 403-410. DOI: 10.1016/J.Foodchem.2009.05.013 |
0.362 |
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| 2009 |
Nieto G, Castillo M, Xiong YL, Alvarez D, Payne FA, Garrido MD. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83: 24-30. PMID 20416748 DOI: 10.1016/J.Meatsci.2009.03.005 |
0.404 |
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| 2009 |
Chin KB, Go MY, Xiong YL. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Science. 81: 565-72. PMID 20416590 DOI: 10.1016/J.Meatsci.2008.10.012 |
0.383 |
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| 2009 |
Zhang H, Kong B, Xiong YL, Sun X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Science. 81: 686-92. PMID 20416570 DOI: 10.1016/J.Meatsci.2008.11.011 |
0.323 |
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| 2009 |
Liu Z, Xiong YL, Chen J. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. Journal of Agricultural and Food Chemistry. 57: 10999-1007. PMID 19919128 DOI: 10.1021/Jf902722J |
0.399 |
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| 2009 |
Jiang J, Chen J, Xiong YL. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry. 57: 7576-83. PMID 19601630 DOI: 10.1021/Jf901585N |
0.367 |
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| 2009 |
Wu M, Xiong YL, Chen J, Tang X, Zhou G. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science. 74: E207-17. PMID 19490326 DOI: 10.1111/J.1750-3841.2009.01140.X |
0.409 |
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| 2009 |
Wang LL, Xiong YL. Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein. Journal of Food Science. 73: C482-7. PMID 19241538 DOI: 10.1111/J.1750-3841.2008.00802.X |
0.417 |
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| 2009 |
Xiong YL, Park D, Ooizumi T. Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments. Journal of Agricultural and Food Chemistry. 57: 153-9. PMID 19061417 DOI: 10.1021/Jf8024453 |
0.399 |
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| 2009 |
Tseng Y, Xiong YL. Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone Journal of Food Engineering. 90: 511-516. DOI: 10.1016/J.Jfoodeng.2008.07.017 |
0.653 |
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| 2009 |
Chin KB, Go MY, Xiong YL. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein Food Research International. 42: 941-948. DOI: 10.1016/J.Foodres.2009.05.008 |
0.426 |
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| 2009 |
Agyare KK, Addo K, Xiong YL. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt Food Hydrocolloids. 23: 72-81. DOI: 10.1016/J.Foodhyd.2007.11.012 |
0.788 |
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| 2009 |
Tseng Y, Xiong YL, Yang F. Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins Journal of the Science of Food and Agriculture. 89: 2650-2658. DOI: 10.1002/Jsfa.3770 |
0.639 |
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| 2008 |
Xiong YL, Agyare KK, Addo K. Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80: 535-44. PMID 22063363 DOI: 10.1016/J.Meatsci.2008.02.005 |
0.785 |
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| 2008 |
Chen G, Guttmann RP, Xiong YL, Webster CD, Romaire RP. Protease activity in post-mortem red swamp crayfish (Procambarus clarkii) muscle stored in modified atmosphere packaging. Journal of Agricultural and Food Chemistry. 56: 8658-63. PMID 18722464 DOI: 10.1021/Jf8007234 |
0.352 |
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| 2008 |
Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry. 56: 2714-21. PMID 18376842 DOI: 10.1021/Jf703697E |
0.359 |
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| 2008 |
Tseng YC, Xiong YL, Boatright WL. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins. Journal of Food Science. 73: E44-50. PMID 18298725 DOI: 10.1111/J.1750-3841.2007.00618.X |
0.787 |
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| 2008 |
WANG B, XIONG YL. Functional Stability of Antioxidant-washed, Cryoprotectant-treated Beef Heart Surimi During Frozen Storage Journal of Food Science. 63: 293-298. DOI: 10.1111/J.1365-2621.1998.Tb15729.X |
0.306 |
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| 2008 |
Stika JF, Suman SP, Xiong YL. Frozen storage stability of vacuum-packaged precooked restructured steaks manufactured from mature cow beef Lwt - Food Science and Technology. 41: 1535-1540. DOI: 10.1016/J.Lwt.2007.11.002 |
0.774 |
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| 2008 |
Chen G, Xiong YL. Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging Lwt - Food Science and Technology. 41: 1431-1436. DOI: 10.1016/J.Lwt.2007.08.022 |
0.323 |
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| 2008 |
Ooizumi T, Xiong YL. Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrils Food Chemistry. 106: 661-668. DOI: 10.1016/J.Foodchem.2007.06.029 |
0.375 |
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| 2007 |
Zhang X, Kong B, Xiong YL. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science. 77: 593-8. PMID 22061946 DOI: 10.1016/J.Meatsci.2007.05.010 |
0.335 |
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| 2007 |
Stika JF, Xiong YL, Suman SP, Blanchard SP, Moody WG. Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science. 77: 562-9. PMID 22061942 DOI: 10.1016/J.Meatsci.2007.05.005 |
0.781 |
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| 2007 |
Xiong YL, Mullins OE, Stika JF, Chen J, Blanchard SP, Moody WG. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Science. 77: 105-13. PMID 22061401 DOI: 10.1016/J.Meatsci.2007.04.012 |
0.774 |
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| 2007 |
Chen G, Xiong YL, Kong B, Newman MC, Thompson KR, Metts LS, Webster CD. Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 degrees C. Journal of Food Science. 72: E442-9. PMID 17995603 DOI: 10.1111/J.1750-3841.2007.00482.X |
0.356 |
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| 2007 |
FANG C, WANG C, XIONG YL, POMPER KW. EXTRACTION AND CHARACTERIZATION OF POLYPHENOL OXIDASE IN PAWPAW (ASIMINA TRILOBA) FRUIT Journal of Food Biochemistry. 31: 603-620. DOI: 10.1111/J.1745-4514.2007.00133.X |
0.342 |
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| 2007 |
Kong B, Xiong YL, Chen G, Webster CD. Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C International Journal of Food Science & Technology. 42: 1073-1079. DOI: 10.1111/J.1365-2621.2006.01350.X |
0.397 |
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| 2007 |
XIONG YL, PESCATORE AJ, CANTOR AH, BLANCHARD SP, STRAW ML. Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat * International Journal of Food Science & Technology. 28: 429-434. DOI: 10.1111/J.1365-2621.1993.Tb01291.X |
0.323 |
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| 2007 |
Álvarez D, Castillo M, Payne FA, Garrido MD, Bañón S, Xiong YL. Prediction of meat emulsion stability using reflection photometry Journal of Food Engineering. 82: 310-315. DOI: 10.1016/J.Jfoodeng.2007.02.031 |
0.343 |
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| 2007 |
Agyare KK, Xiong YL, Addo K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate ☆ Food Chemistry. 107: 1131-1137. DOI: 10.1016/J.Foodchem.2007.09.039 |
0.783 |
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| 2007 |
Park D, Xiong YL. Oxidative modification of amino acids in porcine myofibrillar protein isolates exposed to three oxidizing systems Food Chemistry. 103: 607-616. DOI: 10.1016/J.Foodchem.2006.09.004 |
0.386 |
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| 2007 |
Park D, Xiong YL, Alderton AL. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein Food Chemistry. 101: 1239-1246. DOI: 10.1016/J.Foodchem.2006.03.028 |
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| 2006 |
Xiong YL, Gower MJ, Li C, Elmore CA, Cromwell GL, Lindemann MD. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat Science. 73: 600-4. PMID 22062558 DOI: 10.1016/J.Meatsci.2006.02.016 |
0.366 |
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| 2006 |
Kong B, Xiong YL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry. 54: 6059-68. PMID 16881717 DOI: 10.1021/Jf060632Q |
0.399 |
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| 2006 |
Park D, Xiong YL, Alderton AL, Ooizumi T. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry. 54: 4445-51. PMID 16756379 DOI: 10.1021/Jf0531813 |
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| 2006 |
Kong B, Xiong YL, Fang C, Thompson KR, Metts LS, Muzinic LA, Webster CD. Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 °C Journal of Food Science. 71: E320-E325. DOI: 10.1111/J.1750-3841.2006.00117.X |
0.364 |
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| 2006 |
Ooizumi T, Xiong YL. Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils Journal of Food Science. 71: C196-C199. DOI: 10.1111/J.1365-2621.2006.Tb15617.X |
0.312 |
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| 2006 |
Kong B, Diao X, Xiong YL. Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle Journal of Food Science. 71: C124-C129. DOI: 10.1111/J.1365-2621.2006.Tb15607.X |
0.322 |
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| 2006 |
Agyare K, Xiong Y, Addo K, Akoh C. Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid Journal of Food Science. 69: 297-302. DOI: 10.1111/J.1365-2621.2004.Tb13633.X |
0.784 |
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| 2005 |
Wang LL, Xiong YL. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. Journal of Agricultural and Food Chemistry. 53: 9186-92. PMID 16277421 DOI: 10.1021/Jf051213G |
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| 2005 |
Tseng Y, Xiong YL, Webster CD. The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre-storage anti-oxidant dipping treatments+ International Journal of Food Science and Technology. 40: 841-848. DOI: 10.1111/J.1365-2621.2005.01004.X |
0.668 |
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| 2005 |
Agyare K, Addo K, Xiong Y, Akoh C. Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour Journal of Cereal Science. 42: 309-316. DOI: 10.1016/J.Jcs.2005.03.008 |
0.772 |
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| 2004 |
Ooizumi T, Xiong YL. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. Journal of Agricultural and Food Chemistry. 52: 4303-7. PMID 15212484 DOI: 10.1021/Jf035521V |
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Webster CD, Thompson KR, Muzinic LA, Yancey DH, Dasgupta S, Xiong YL, Rouse DB, Manomaitis L. A preliminary assessment of growth, survival, yield, and economic return of australian red claw crayfish, cherax quadricarinatus, stocked at three densities in earthen ponds in a cool, temperate climate Journal of Applied Aquaculture. 15: 37-50. DOI: 10.1300/J028V15N03_03 |
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| 2004 |
Peña-Ramos EA, Xiong YL, Arteaga GE. Fractionation and characterisation for antioxidant activity of hydrolysed whey protein Journal of the Science of Food and Agriculture. 84: 1908-1918. DOI: 10.1002/Jsfa.1886 |
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Lesiów T, Xiong YL. Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Science. 64: 399-403. PMID 22063120 DOI: 10.1016/S0309-1740(02)00206-1 |
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Peña-Ramos EA, Xiong YL. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science. 64: 259-63. PMID 22063011 DOI: 10.1016/S0309-1740(02)00187-0 |
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TSENG Y, XIONG YL, FENG J, RAMIREZ-SUAREZ JC, WEBSTER CD, THOMPSON KR, MUZINIC LA. QUALITY CHANGES IN AUSTRALIAN RED CLAW CRAYFISH (CHERAX QUADRICARINATUS) SUBJECTED TO MULTIPLE FREEZING-THAWING CYCLES Journal of Food Quality. 26: 285-298. DOI: 10.1111/J.1745-4557.2003.Tb00246.X |
0.76 |
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| 2003 |
Feng J, Xiong Y, Mikel W. Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins Journal of Food Science. 68: 1220-1224. DOI: 10.1111/J.1365-2621.2003.Tb09628.X |
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| 2003 |
Feng J, Xiong YL. Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins Journal of Food Science. 68: 803-809. DOI: 10.1111/J.1365-2621.2003.Tb08246.X |
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| 2003 |
Ramirez-Suarez JC, Xiong YL. Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths International Journal of Food Science and Technology. 38: 777-785. DOI: 10.1046/J.1365-2621.2003.00731.X |
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Peña-Ramos EA, Xiong YL. Antioxidative activity of whey protein hydrolysates in a liposomal system. Journal of Dairy Science. 84: 2577-83. PMID 11814013 DOI: 10.3168/Jds.S0022-0302(01)74711-X |
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| 2002 |
Tseng Y, Xiong YL, Webster CD, Thompson KR, Muzinic LA. Quality Changes in Australian Red Claw Crayfish,Cherax quadricarinatus, Stored at 0°C Journal of Applied Aquaculture. 12: 53-66. DOI: 10.1300/J028V12N04_05 |
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| 2002 |
Penta-Ramos E, Xiong Y. Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System Journal of Food Science. 67: 2952-2956. DOI: 10.1111/J.1365-2621.2002.Tb08844.X |
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| 2002 |
Ramirez-Suarez J, Xiong Y. Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation Journal of Food Science. 67: 2885-2891. DOI: 10.1111/J.1365-2621.2002.Tb08833.X |
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| 2002 |
Feng J, Xiong Y. Interaction of Myofibrillar and Preheated Soy Proteins Journal of Food Science. 67: 2851-2856. DOI: 10.1111/J.1365-2621.2002.Tb08827.X |
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| 2002 |
Xiong S, Xiong YL, Blanchard SP, Wang B, Tidwell JH. Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions International Journal of Food Science and Technology. 37: 291-296. DOI: 10.1046/J.1365-2621.2002.00569.X |
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| 2001 |
Lesiów T, Xiong YL. Mechanism of Rheological Changes in Poultry Myofibrillar Proteins During Gelation Avian and Poultry Biology Reviews. 12: 137-149. DOI: 10.3184/147020601783698486 |
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WANG B, XIONG YL, WANG C. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE Journal of Food Quality. 24: 513-526. DOI: 10.1111/J.1745-4557.2001.Tb00627.X |
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| 2000 |
Liu G, Xiong YL. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin. Journal of Agricultural and Food Chemistry. 48: 624-30. PMID 10725125 DOI: 10.1021/Jf990520H |
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Lou X, Wang C, Xiong YL, Wang B, Liu G, Mims SD. Physicochemical Stability of Paddlefish (Polyodon spathula) Meat Under Refrigerated and Frozen Storage Journal of Aquatic Food Product Technology. 9: 27-39. DOI: 10.1300/J030V09N04_04 |
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| 2000 |
Parkington J, Xiong Y, Blanchard S, Xiong S, Wang B, Srinivasan S, Froning G. Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 oC Journal of Food Science. 65: 428-433. DOI: 10.1111/J.1365-2621.2000.Tb16021.X |
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| 2000 |
Lou X, Wang C, Xiong Y, Wang B, Mims S. Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions Journal of Food Science. 65: 394-398. DOI: 10.1111/J.1365-2621.2000.Tb16014.X |
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| 2000 |
Xiong Y, Lou X, Wang C, Moody W, Harmon R. Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions Journal of Food Science. 65: 96-100. DOI: 10.1111/J.1365-2621.2000.Tb15962.X |
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| 2000 |
Liu G, Xiong Y, Butterfield D. Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates Journal of Food Science. 65: 811-818. DOI: 10.1111/J.1365-2621.2000.Tb13592.X |
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| 2000 |
Parkington J, Xiong Y, Blanchard S, Xiong S. Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage Journal of Food Science. 65: 796-800. DOI: 10.1111/J.1365-2621.2000.Tb13589.X |
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| 2000 |
Liu G, Xiong YL. Thermal transitions and dynamic gelling properties of oxidatively modified myosin, ?-lactoglobulin, soy 7S globulin and their mixtures Journal of the Science of Food and Agriculture. 80: 1728-1734. DOI: 10.1002/1097-0010(20000915)80:12<1728::Aid-Jsfa711>3.0.Co;2-A |
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Liu G, Xiong YL. Oxidatively induced chemical changes and interactions of mixed myosin, ?-lactoglobulin and soy 7S globulin Journal of the Science of Food and Agriculture. 80: 1601-1607. DOI: 10.1002/1097-0010(20000901)80:11<1601::Aid-Jsfa685>3.0.Co;2-O |
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| 2000 |
Xiong YL, Lou X, Harmon RJ, Wang C, Moody WG. Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles Journal of the Science of Food and Agriculture. 80: 1176-1182. DOI: 10.1002/1097-0010(200006)80:8<1176::Aid-Jsfa615>3.0.Co;2-M |
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| 1999 |
Xiong YL, Noel DC, Moody WG. Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt Journal of Food Science. 64: 550-554. DOI: 10.1111/J.1365-2621.1999.Tb15083.X |
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| 1999 |
Wang B, Xiong YL, Moody WG. Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi International Journal of Food Science and Technology. 34: 351-358. DOI: 10.1046/J.1365-2621.1999.00280.X |
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| 1998 |
Srinivasan S, Xiong YL, Blanchard SP, Tidwell JH. Effects of Freezing and Thawing Methods and Storage Time on Physicochemical Properties of Freshwater Prawns(Macrobrachium rosenbergii) Journal of Aquatic Food Product Technology. 7: 47-68. DOI: 10.1300/J030V07N02_05 |
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| 1998 |
Bett KL, Johnsen PB, Webster CD, Tiu LG, Xiong YL, Decker EA. Sensory and Chemical Evaluation of Sunshine Bass(Morone chrysops×M. saxatilis)Fillets During Frozen Storage Journal of Applied Aquaculture. 8: 53-67. DOI: 10.1300/J028V08N01_04 |
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| 1998 |
Srinivasan S, Xiong YL, Blanchard SP, Moody WG. Proximate, mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle11Approved for publication as journal article number 96-07-174 by the Director of the Kentucky Agricultural Experiment Station. Food Chemistry. 63: 543-547. DOI: 10.1016/S0308-8146(97)00134-9 |
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Xiong YL, Srinivasan S, Liu G. Modification of muscle protein functionality by antioxidants. Advances in Experimental Medicine and Biology. 415: 95-108. PMID 9131185 DOI: 10.1007/978-1-4899-1792-8_7 |
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| 1997 |
WANG B, XIONG YL, SRINIVASAN S. Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage Journal of Food Science. 62: 939-991. DOI: 10.1111/J.1365-2621.1997.Tb15011.X |
0.428 |
|
| 1997 |
SRINIVASAN S, XIONG YL, BLANCHARD SP, TIDWELL JH. Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze-Thaw Cycles Journal of Food Science. 62: 123-127. DOI: 10.1111/J.1365-2621.1997.Tb04381.X |
0.351 |
|
| 1997 |
Srinivasan S, Xiong YL, Blanchard SP. Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macrobrachium rosenbergii) Journal of the Science of Food and Agriculture. 75: 37-44. DOI: 10.1002/(Sici)1097-0010(199709)75:1<37::Aid-Jsfa838>3.0.Co;2-L |
0.387 |
|
| 1996 |
Xiong YL, Decker EA, Blanchard SP, Webster CD, Tiu LG, Tidwell JH, Crum AD, Shantha NC. Dietary Protein Level Has Minimal Effect on Flesh Quality of Frozen Stored Sunshine Bass,Morone chrysops×M. saxatilis Journal of Applied Aquaculture. 6: 47-63. DOI: 10.1300/J028V06N01_05 |
0.412 |
|
| 1996 |
SRINIVASAN S, XIONG YL. Gelation of Beef Heart Surimi as Affected by Antioxidants Journal of Food Science. 61: 707-711. DOI: 10.1111/J.1365-2621.1996.Tb12186.X |
0.431 |
|
| 1996 |
LIU G, XIONG YL. Storage Stability of Antioxidant-Washed Myofibrils From Chicken White and Red Muscle Journal of Food Science. 61: 890-894. DOI: 10.1111/J.1365-2621.1996.Tb10896.X |
0.44 |
|
| 1996 |
Srinivasan S, Xiong YL. Sodium Chloride-Mediated Lipid Oxidation in Beef Heart Surimi-like Material† Journal of Agricultural and Food Chemistry. 44: 1697-1703. DOI: 10.1021/Jf950748E |
0.395 |
|
| 1996 |
Srinivasan S, Xiong YL, Decker EA. Inhibition of Protein and Lipid Oxidation in Beef Heart Surimi-like Material by Antioxidants and Combinations of pH, NaCl, and Buffer Type in the Washing Media† Journal of Agricultural and Food Chemistry. 44: 119-125. DOI: 10.1021/Jf950385I |
0.423 |
|
| 1996 |
Livisay S, Xiong Y, Moody W. Proteolytic Activity and Calcium Effect in Dark–firm–dry and Pale–soft–exudative Meat Lwt - Food Science and Technology. 29: 123-128. DOI: 10.1006/Fstl.1996.0016 |
0.378 |
|
| 1994 |
Xiong YL. Myofibrillar Protein from Different Muscle Fiber Types: Implications of Biochemical and Functional Properties in Meat Processing Critical Reviews in Food Science and Nutrition. 34: 293-320. PMID 8068202 DOI: 10.1080/10408399409527665 |
0.347 |
|
| 1994 |
XIONG YL, BLANCHARD SP. Myofibrillar Protein Gelation: Viscoelastic Changes Related to Heating Procedures Journal of Food Science. 59: 734-738. DOI: 10.1111/J.1365-2621.1994.Tb08115.X |
0.41 |
|
| 1994 |
Xiong YL, Blanchard SP. rheological Properties of Salt-Soluble Protein from White and Red Skeletal Muscles Journal of Agricultural and Food Chemistry. 42: 1624-1628. DOI: 10.1021/Jf00044A008 |
0.357 |
|
| 1994 |
Xiong YL, Blanchard SP. Dynamic Gelling Properties of Myofibrillar Protein from Skeletal Muscles of Different Chicken Parts Journal of Agricultural and Food Chemistry. 42: 670-674. DOI: 10.1021/Jf00039A013 |
0.348 |
|
| 1993 |
Xiong YL, Cantor AH, Pescatore AJ, Blanchard SP, Straw ML. Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses. Poultry Science. 72: 583-8. PMID 8464797 DOI: 10.3382/Ps.0720583 |
0.346 |
|
| 1993 |
Xiong YL, Dawson KA, Wan L. Thermal Aggregation of β-Lactoglobulin: Effect of pH, Ionic Environment, and Thiol Reagent Journal of Dairy Science. 76: 70-77. DOI: 10.3168/Jds.S0022-0302(93)77324-5 |
0.33 |
|
| 1993 |
Xiong YL, Blanchard SP. Functional properties of myofibrillar proteins from cold- shortened and thaw-rigor bovine muscles Journal of Food Science. 58: 720-723. DOI: 10.1111/J.1365-2621.1993.Tb09343.X |
0.376 |
|
| 1993 |
XIONG Y, DECKER E, ROBE G, MOODY W. Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions Journal of Food Science. 58: 1241-1244. DOI: 10.1111/J.1365-2621.1993.Tb06156.X |
0.418 |
|
| 1993 |
Xiong YL, Blanchard SP. Viscoelastic properties of myofibrillar protein-polysaccharide composite gels Journal of Food Science. 58: 164-167. DOI: 10.1111/J.1365-2621.1993.Tb03235.X |
0.415 |
|
| 1993 |
Wan L, Xiong YL, Decker EA. Inhibition of oxidation during washing improves the functionality of bovine cardiac myofibrillar protein. Journal of Agricultural and Food Chemistry. 41: 2267-2271. DOI: 10.1021/Jf00036A008 |
0.418 |
|
| 1993 |
Decker EA, Xiong YL, Calvert JT, Crum AD, Blanchard SP. Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins Journal of Agricultural and Food Chemistry. 41: 186-189. DOI: 10.1021/Jf00026A007 |
0.372 |
|
| 1993 |
Robe GH, Xiong YL. Dynamic rheological studies on salt-soluble proteins from three porcine muscles Food Hydrocolloids. 7: 137-146. DOI: 10.1016/S0268-005X(09)80165-3 |
0.374 |
|
| 1992 |
XIONG Y, BLANCHARD S, MEANS W. Properties of Broiler Myofibril Gels Containing Emulsified Lipids Poultry Science. 71: 1548-1555. DOI: 10.3382/Ps.0711548 |
0.356 |
|
| 1992 |
ROBE GH, XIONG YL. Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation Journal of Food Science. 57: 1304-1304. DOI: 10.1111/J.1365-2621.1992.Tb06842.X |
0.368 |
|
| 1992 |
Ustunol Z, Xiong YL, Means WJ, Decker EA. Forces involved in mixed pork myofibrillar protein and calcium alginate gels Journal of Agricultural and Food Chemistry. 40: 577-580. DOI: 10.1021/Jf00016A009 |
0.317 |
|
| 1991 |
XIONG YL, AGUILERA JM, KINSELLA JE. Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels Journal of Food Science. 56: 920-925. DOI: 10.1111/J.1365-2621.1991.Tb14606.X |
0.361 |
|
| 1990 |
Xiong YL, Kinsella JE. Mechanism of urea-induced whey protein gelation Journal of Agricultural and Food Chemistry. 38: 1887-1891. DOI: 10.1021/Jf00100A001 |
0.405 |
|
| 1987 |
Xiong Y, Brekke C, Leung H. Thermal Denaturation of Muscle Proteins From Different Species and Muscle Types as Studied by Differential Scanning Calorimetry Canadian Institute of Food Science and Technology Journal. 20: 357-362. DOI: 10.1016/S0315-5463(87)71331-5 |
0.682 |
|
| 1986 |
Xiong Y, Brekke C, Leung H. Comparison of Muscle Proteins from Different Species by Differential Scanning Calorimetry Canadian Institute of Food Science and Technology Journal. 19: xlii. DOI: 10.1016/S0315-5463(86)71562-9 |
0.678 |
|
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