| Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review J Jiang, YL Xiong Meat science 120, 107-117, 2016 | 581 | 2016 |
| Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes J Jiang, J Chen, YL Xiong Journal of agricultural and food chemistry 57 (16), 7576-7583, 2009 | 491 | 2009 |
| pH shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature … J Jiang, YL Xiong, J Chen Journal of agricultural and food chemistry 58 (13), 8035-8042, 2010 | 262 | 2010 |
| 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 … J Jiang, YL Xiong Meat Science 93 (3), 469-476, 2013 | 203 | 2013 |
| Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions J Jiang, B Zhu, Y Liu, YL Xiong Journal of agricultural and food chemistry 62 (7), 1683-1691, 2014 | 170 | 2014 |
| A pH shift approach to the improvement of interfacial properties of plant seed proteins J Jiang, Q Wang, YL Xiong Current opinion in food science 19, 50-56, 2018 | 142 | 2018 |
| High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk Q Wang, J Jiang, YL Xiong Food Research International 106, 487-494, 2018 | 110 | 2018 |
| Role of β‐conglycinin and glycinin subunits in the ph‐shifting‐induced structural and physicochemical changes of soy protein isolate J Jiang, YL Xiong, J Chen Journal of food science 76 (2), C293-C302, 2011 | 109 | 2011 |
| Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract J Jiang, X Zhang, AD True, L Zhou, YL Xiong Journal of food science 78 (11), C1686-C1694, 2013 | 89 | 2013 |
| Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions J Jiang, Y Jin, X Liang, M Piatko, S Campbell, SK Lo, Y Liu Food Hydrocolloids 81, 15-22, 2018 | 88 | 2018 |
| Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork J Jiang, X Tang, Y Xue, G Lin, YL Xiong Meat science 131, 99-106, 2017 | 86 | 2017 |
| Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins J Jiang, YL Xiong, MC Newman, GK Rentfrow Food Chemistry 132 (4), 1944-1950, 2012 | 82 | 2012 |
| Myofibrillar protein cross-linking and gelling behavior modified by structurally relevant phenolic compounds A Guo, J Jiang, AD True, YL Xiong Journal of Agricultural and Food Chemistry 69 (4), 1308-1317, 2021 | 68 | 2021 |
| Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage J Jiang, YL Xiong Meat science 109, 56-65, 2015 | 67 | 2015 |
| Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium Y Wang, J Zhao, S Zhang, X Zhao, Y Liu, J Jiang, YL Xiong Food Hydrocolloids 126, 107485, 2022 | 59 | 2022 |
| Chemical refining of sunflower oil: effect on oil stability, total tocopherol, free fatty acids and colour T Suliman, J Jiang, YF Liu Int. J. Eng. Sci. Technol 5 (2), 449-454, 2013 | 57 | 2013 |
| Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated … J Jiang, W Jing, YL Xiong, Y Liu Food Hydrocolloids 87, 670-678, 2019 | 56 | 2019 |
| Genipin-aided protein cross-linking to modify structural and rheological properties of emulsion-filled hempseed protein hydrogels Q Wang, J Jiang, YL Xiong Journal of agricultural and food chemistry 67 (46), 12895-12903, 2019 | 44 | 2019 |
| Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system X Li, Y Feng, S Ting, J Jiang, Y Liu Food Research International 115, 44-53, 2019 | 34 | 2019 |
| Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil X Chai, Z Meng, J Jiang, P Cao, X Liang, M Piatko, S Campbell, SK Lo, ... Food Research International 105, 423-431, 2018 | 33 | 2018 |
Xiong YLProfessor of Food Science, University of Kentucky在 uky.edu 的电子邮件经过验证
