Welcome to Dr. Xiong's Food Protein Biochemistry lab
Resource website. This page is intended as a resource
for Dr. Xiong's Protein Biochemistry Lab in the University
of Kentucky Department of Animal and Food Sciences. The
Food Proteins lab consists of Dr. Xiong, the Principal
Investigator, Sue Blanchard, the Research Specialist,
and a number of Graduate Students and Visiting Scholars.
All comments should be referred to Sue
Xiong's research includes 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; and aquatic products (fish
and crustaceans). For additional information, please visit
Xiong's College of Agriculture Faculty information page.
Researchers from Dr. Xiong's Protein lab
Front left to right are Dr. Youling Xiong,Daniel Alvarez,
Sue Blanchard, Yuanyuan Ma, Henry Tseng, and Kingsley Agyare.
Back left to right are Lin Wang, Gong Chen, Gema Nieto,
and Caodi Fang.