Youling Xiong,Professor

ISFNH 2018

Youling Xiong,Professor

College of Agriculture,Food and Environment

University of Kentucky,USA

 E-mail:ylxiong@uky.edu


Physical,biochemical,and functional properties of muscle,dairy and legume 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;postmortem muscle proteolysis;aquatic products (fish and crustaceans).