Animal & Food Sciences

Home {Link} About Us {Link} Students {Link} Consumers & Public {Link} Farm & Animal Owners {Link} 4-H & Youth {Link} Agents {Link} News & Events {Link}
Faculty Directory {Link}
Graduate Program {Link}
 
Beef Cattle Research & Education {Link}
Dairy Cattle Research & Education {Link}
Equine Research & Education {Link}
Food Science Research & Education {Link}
Goat Research & Education
Microbiology Research & Education
Poultry Research & Education {Link}
Sheep Research & Education
Swine Research & Education
4-H & Youth
 

Picture of Dr. Xiong

 

 

 

Youling L. Xiong, Ph. D.

Professor
Department of Animal and Food Sciences
Room 206 W. P. Garrigus Bldg.
University of Kentucky
Lexington, KY 40546-0215
Phone: 859-257-3822
Facsimile: 859-257-5318
E-mail: ylxiong@uky.edu

Primary appointment:
          College of Agriculture

Associate member:
          Center of Nutritional Sciences
         
Center of Membrane Sciences


EDUCATION

Postdoctoral Fellow: Milk protein chemistry, Cornell University, 1989-1990.
Ph.D.: Muscle protein functionality, Washington State University, 1989.
M.S.: Proteolysis and meat tenderness, Oregon State University, 1985.
B.S.: Sugar chemistry & technology, Southern Yangtze University (formerly Wuxi University of Light Industry), China, 1982.


RESEARCH (75%)

Physical, biochemical, and functional properties of muscle, dairy and soy proteins; oxidative changes in proteins and lipids during food processing and storage; development of natural antioxidants and bioactive peptides; textural properties of meat, dairy and soy products; interactions among food ingredients in value-added meat and poultry products; porcine and avian muscle fiber types; postmortem muscle proteolysis; aquatic products (fish and crustaceans).


TEACHING (25%)

  • Food Chemistry (FSC 434G, 4 credits)
  • Food Proteins (FSC 638, 3 credits)
  • Advanced Meat Science (FSC 630, 4 credits)
  • Experiential Learning in Food Science (FSC 399, 1-6 credits)

AWARDS/HONORS

  • Distinguished Research Award, American Meat Science Association, 1999
  • Young Scientist Award, American Chemical Society, Agricultural and Food Chemistry Division, 1997
  • Achievement Award, American Meat Science Association, 1995
  • Certificate of Merit Award, National Institute of Food Technologists, 1987
  • Landeholm Memorial Award, Washington State University, 1987
  • Honorary Professor, Southern Yangtze University, China
  • Chairman, National Institute of Food Technologists (IFT) Muscle Foods Div., 1996-97
  • Editorial board, Journal of Muscle Foods
  • Expert reviewer for more than 15 scientific journals
  • Expert reviewer/panel member for 5 grants programs

RECENT JOURNAL PUBLICATIONS
(Out of >120 total)

Park, D., Xiong, Y.L., and Alderton, A.L. 2007. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein. Food Chem. 101:1239-1246.

Park, D. and Xiong, Y.L. 2007. Oxidative modification of amino acids in porcine myofibrillar protein isolates exposed to three oxidizing systems. Food Chem. 103:607-616.

Kong, B.H., Diao, X.P., and Xiong, Y.L. 2006. Postmortem calcium chloride injection alters ultrastructure and improves tenderness of mature Chinese yellow cattle Longissimus muscle. J. Food Sci. 71:C124-129.

Xiong, Y.L., Gower, M.J., Li, C., Elmore, C.A., and Lindermann, M.D. 2006. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat Sci. 73: 600-604.

Ooizumi, T. and Xiong, Y.L. 2006. Identification of cross-linking site(s) of myosin heavy chains in oxidatively stressed chicken myofibrils. J. Food Sci. 71:C196-199.

Park, D., Xiong, Y.L., Alderton, A.L., and Ooizumi, T. 2006. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. J. Agric. Food Chem. 54:4445-4451.

Kong, B., Xiong, Y.L., Fang, C., Thompson, K.R., Metts, L.S., Muzinic L.A., and Webster, C.D. 2006. Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2°C. J. Food Sci. 71:E320-325.

Kong, B. and Xiong, Y.L. 2006. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J. Agric. Food Chem. 54:6059-6068.

Kong, B.H., Wang, J.Z., and Xiong, Y.L. 2006. Antimicrobial activity of several herbal and spice extracts and their role in the preservation of vacuum-packaged pork. J. Food Protec. 70:641-647.

Xiong, Y.L. 2005. Role of myofibrillar proteins in water-binding in brine-enhance meats. Food Res. Intl. 38:281-287.

Ramirez-Suarez, J.C., Addo, K., and Xiong, Y.L. 2005. Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res. Intl. 38:1143-1149.

Agyyare, K.K., Addo, K., Xiong, Y.L., and Akoh, C.C. 2005. Effect of structured lipid on alveograph characteristics, baking and sensory properties of soft wheat flour. J. Cereal Sci. 42:309-312.

Wang, L.L. and Xiong, Y.L. 2005. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 53:9186-9192.

Pena-Ramos, E.A., Xiong, Y.L., and Arteaga, G. E. 2004. Fractionation and characterization for antioxidant activity of hydrolyzed whey protein. J. Sci. Food Agric. 84:1908-1918.

Agyare, K.K., Xiong, Y.L., Addo, K., and Akoh, C.C. 2004. Dynamic rheological and thermal properties of soft wheat flour dough containing structured lipid. J. Food Sci. 69:E297-302.

Ooizumi, T. and Xiong, Y.L. 2004. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. J. Agric. Food Chem. 52:4303-4307.

Tseng, Y.C., Xiong, Y.L., and Webster, C.D. 2004. Preservation of muscle quality of frozen Australian red claw crayfish (Cherax quadricarinatus) by antioxidant dipping treatments. Intl. J. Food Sci. Technol. 40:841-848.

 

 

 


 

Questions/Comments · Copyright © An Equal Opportunity University,
University of Kentucky, College of Agriculture

Last Updated:


This is a Java Script that displays the date the page was last modified. It is inconsequential to the navigation and content of this site.