Search Results - "Xiong, Youling L"

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges by Sha, Lei, Xiong, Youling L.

“…Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in…”
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Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review by Jiang, Jiang, Xiong, Youling L.

“…Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society…”
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Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein by Li, Runnan, Xiong, Youling L.

“…[Display omitted] •Effect of reducing agents on oat protein functionality is investigated.•Cysteine effectively dissociates oat protein complexes via SS bond…”
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Animal and Plant Protein Oxidation: Chemical and Functional Property Significance by Xiong, Youling L, Guo, Anqi

“…Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food…”
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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes by Jiang, Jiang, Chen, Jie, Xiong, Youling L

“…Structural unfolding of soy protein isolate (SPI) as induced by holding (0, 0.5, 1, 2, and 4 h) in acidic (pH 1.5−3.5) and alkaline (pH 10.0−12.0) pH…”
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Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase by Li, Chunqiang, Xiong, Youling L, Chen, Jie

“…Myofibrillar protein from pork Longissimus muscle was oxidatively stressed for 2 and 24 h at 4 °C with mixed 10 μM FeCl3/100 μM ascorbic acid/1, 5, or 10 mM…”
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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis by Liu, Qian, Kong, Baohua, Xiong, Youling L., Xia, Xiufang

“…Antioxidant activity and functional properties of porcine blood plasma protein hydrolysates (PPH) prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of…”
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Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance by Peng, Xinyan, Xiong, Youling L., Kong, Baohua

“…Whey protein isolate (WPI) was hydrolysed for 0.5–8 h using Alcalase, and the 5-h hydrolysate, identified to possess the strongest reducing ability, was…”
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Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage by Chen, Xi, Li, Jiapeng, Zhou, Tong, Li, Jinchun, Yang, Junna, Chen, Wenhua, Xiong, Youling L.

“…Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented…”
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Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments by Xiong, Youling L, Park, Donkeun, Ooizumi, Tooru

“…Myofibrillar protein (MP, 26 mg protein/mL in 0.6 M NaCl, pH 6.0) prepared from pork serratus ventralis muscle was incubated at 4 °C for 24 h with three…”
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Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses by Guo, Fengxian, Xiong, Youling L, Qin, Fang, Jian, Huajun, Huang, Xiaolin, Chen, Jie

“…Suspensions (2% and 5%, w/v) of soy protein isolate (SPI) were heated at 80, 90, or 100 °C for different time periods to produce soluble aggregates of…”
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Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels by Wu, Mangang, Xiong, Youling L, Chen, Jie, Tang, Xueyan, Zhou, Guanghong

“…The objective of the study was to investigate the role of emulsified fat (lard) and oil (peanut oil) in the rheology and microstructure of porcine myofibrillar…”
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Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate by Zhu, Lijuan, Chen, Jie, Tang, Xueyan, Xiong, Youling L

“…The objective of the study was to assess the antioxidant potential of alcalase-treated zein hydrolysate (ZH) during a two-stage (1 h of pepsin → 0.5−2 h of…”
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Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle by Liu, Zelong, Xiong, Youling L, Chen, Jie

“…Pork longissimus muscle was oxidized at 4 °C by mixed 10 μM FeCl3/100 μM ascorbate with 1, 5, 10, 20, 30, 40, or 50 mM H2O2 (pH 6.2). Oxidation with >1 mM H2O2…”
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Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions by Cheng, Yu, Xiong, Youling L., Chen, Jie

“…The efficacy of a previously developed antioxidative potato protein hydrolysate (PPH) for the stabilisation of oil droplets and inhibition of lipid oxidation…”
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Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides by Cheng, Yu, Chen, Jie, Xiong, Youling L

“…Previous studies have shown that soybean oil-in-water (O/W) emulsions prepared with potato protein hydrolysate (PPH) are remarkably stable against oxidative…”
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Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids by Wang, Yaosong, Xiong, Youling L.

“…Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking…”
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Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate by Tang, Xueyan, He, Zhiyong, Dai, Yanfeng, Xiong, Youling L, Xie, Mingyong, Chen, Jie

“…Alcalase-treated zein hydrolysate (ZH) was separated by gel filtration, ultrafiltration, and reversed-phase HPLC, and the scavenging activities for…”
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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 by Wu, Mangang, Xiong, Youling L., Chen, Jie

“…The objective of the study was to establish disulphide interaction between protein-coated oil droplets and the surrounding protein matrix in myofibrillar…”
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Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review by Lesiów, Tomasz, Xiong, Youling L

“…This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of…”
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