Xiong, Youling L.

Antioxidant Activity of Zein Hydrolysates in a Liposome System and the Possible Mode of Action

Kong, B., & Xiong, Y. L. (2006) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 387

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang, Q., & Xiong, Y. L. (2019) · Comprehensive Reviews in Food Science and Food Safety

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 229

Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System

Peña-Ramos, E. A., & Xiong, Y. L. (2001) · Journal of Dairy Science

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 195

Thermosonication-induced structural changes and solution properties of mung bean protein

Zhong, Z., & Xiong, Y. L. (2020) · Ultrasonics Sonochemistry

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 142

Ultrasound-induced structural modification and thermal properties of oat protein

Li, R., & Xiong, Y. L. (2021) · LWT

Proteins in Food SystemsMicrobial Inactivation Methods

Cited by 112

Sensitivity of oat protein solubility to changing ionic strength and pH

Li, R., & Xiong, Y. L. (2021) · Journal of Food Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 91

The Storage and Preservation of Meat

Xiong, Y. L. (2017) · Lawrie´s Meat Science

Meat and Animal Product QualityPostharvest Quality and Shelf Life Management

Cited by 20