Professional Biography

Professional Biography

Responsibilities

Research (75%)

Physical, biochemical, and functional properties of animal-derived and plant-based proteins; structural modification of proteins; oxidative changes in proteins and lipids during food processing and storage; bio-functionality and utilization of natural antioxidants (plant polyphenols, peptides, etc.); textural properties of meat, legume and cereal products; interactions of food components in value-added muscle foods and plant-based products.

Research supported by grants ($6.4 million) from USDA NRI/AFRI, USDA CBGP, NIHS, KCA, KSA, KSEF, and various food/nutrition companies.

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

Global Impact Award for Distinguished Faculty Achievements in International Research & Scholarship. University of Kentucky International Center & International Advisory Council, 2023.
Albert D. and Elizabeth H. Kirwan Memorial Prize (Kirwan Prize). University of Kentucky, 2023.
International Lectureship Award. American Meat Science Association, 2022.
Tanner Award for Most Cited Paper 2019. Journal of Food Science, Institute of Food Technologists, 2022.
Signal Service Award. American Meat Science Association, 2021.
Prestigious Research Paper Award. College of Ag., Food & Environ., Univ. of KY, 2021.
Elected Fellow, American Meat Science Association, 2021.
Tanner Award for Most Cited Paper 2017. Journal of Food Science, Institute of Food Technologists, 2020.
Elected Fellow. International Academy of Food Science and Technology, 2016.
Bertebos Prize, Royal Swedish Academy of Agriculture and Forestry, 2015.
George E. Mitchell Outstanding Faculty Service to Graduate Students Award, Gamma Sigma Delta University of Kentucky Chapter, 2013.
Division Lectureship Award, Food Chemistry Division, Institute of Food Technologists, 2012.
Elected Fellow. American Chemical Society, Ag & Food Chem. Div. 2012.
Elected Fellow. Institute of Food Technologists, 2010.
University Research Professor, 2011.
Thomas Poe Cooper Distinguished Research Award, College of Agriculture, University of Kentucky, 2009.
Distinguished Research Award, American Meat Science Association, 1999.
Young Scientist Award, American Chemical Society, Ag & Food Chem. Div. 1997.
Achievement Award, American Meat Science Association, 1995.
Scientific Editor, Journal of Food Science, 2012-2019.
Associate Editor, Journal of Food Science, 2010-2012.
Associate Editor, Food Bioscience, 2012-present.
Biochemistry Section Editor, Journal of Muscle Foods, 2008-2009.

Scholars@UK

View Full Scholars@UK Profile

Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems

Wang, Y., Xiong, Y. L., Wang, L. & Jiang, J., Sep 2025, In: Comprehensive Reviews in Food Science and Food Safety. 24, 5, e70287.

Research output: Contribution to journal › Review article › peer-review

Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen

Tan, L., Chen, J., Li, Z., Liao, E., Xiong, Y. & Lu, H., Mar 30 2025, In: Journal of the Science of Food and Agriculture. 105, 5, p. 2879-2889 11 p.

Research output: Contribution to journal › Article › peer-review

Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels

Absalimova, M., Lee, J., Xiong, Y. L., Song, H., Kim, S. H., Jo, Y. J. & Choi, M. J., May 2025, In: Food Research International. 208, 116261.

Research output: Contribution to journal › Article › peer-review

Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing

Li, Y., Zhang, H., Du, D., Gao, S., Ma, W., Liu, M., Feng, L., Cao, Y. & Xiong, Y., Jun 2025, In: Meat Science. 224, 109781.

Research output: Contribution to journal › Article › peer-review

Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products

Arslan, B., Xiong, Y. L. & Soyer, A., Dec 2024, In: Food Bioscience. 62, 105209.

Research output: Contribution to journal › Article › peer-review

Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities

Li, R., True, A. D., Sha, L. & Xiong, Y. L., Jan 2025, In: Comprehensive Reviews in Food Science and Food Safety. 24, 1, e70091.

Research output: Contribution to journal › Review article › peer-review

Retraction:Comparative study of air-blast and cell-alive system (CAS) freezing on the quality of thawed masu salmon (Oncorhynchus masou) sashimi

Afrin, F., Lin, Y., Hirai, T., Ito, Y., Shah, A. K. M. A., Xiong, Y. L., Yuan, C. & Wang, Z., Apr 2025, In: Journal of Food Composition and Analysis. 140, 107299.

Research output: Contribution to journal › Article › peer-review

Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein

Nie, Y., Xiong, Y. L. & Jiang, J., Nov 2025, In: Food Hydrocolloids. 167, 111422.

Research output: Contribution to journal › Article › peer-review

Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels

Ma, Y., Xiong, Y. L. & Jiang, J., Apr 2025, In: Food Bioscience. 66, 106311.

Research output: Contribution to journal › Article › peer-review

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts

Doyle, L., Talukdar, S., Xiong, Y., Adedeji, A. & Barzee, T., Mar 8 2025, In: Foods. 16, 6, p. 923

Research output: Contribution to journal › Article › peer-review

Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion

Cao, Y., Wang, Q. & Xiong, Y. L., Feb 1 2025, In: Food Chemistry. 464, 141672.

Research output: Contribution to journal › Article › peer-review

Silver carp (Hypophthalmichthys molitrix) utilization: Surimi innovations based on seasonal variation in muscle proteins

Wang, Z., Tian, Y., Tsukagoshi, H., Shi, W., Tu, Z., Xiong, Y. & Yuan, C., Nov 2024, In: Trends in Food Science and Technology. 153, 104737.

Research output: Contribution to journal › Review article › peer-review

Influence of pyrophosphate (PPi) and adenosine 5`-triphosphate (ATP) on the conformational stability and ultrastructure of silver carp myofibrillar proteins at low salinity

Wang, Z., Tian, Y., Lin, Y., Ogasawara, Y., Yamashita, T., Xiong, Y. & Yuan, C., Dec 2023, In: Food and Humanity. 1, p. 1229-1237 9 p.

Research output: Contribution to journal › Article › peer-review

Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch

Min, C., Geng, J., Liu, C., Wang, Y., Huang, J. & Xiong, Y. L., May 1 2024, In: LWT. 199, 116098.

Research output: Contribution to journal › Article › peer-review

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review

Lesiów, T. & Xiong, Y. L., May 2024, In: Foods. 13, 9, 1333.

Research output: Contribution to journal › Review article › peer-review

High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs

Choi, Y., Lee, J., Jo, Y. J., Xiong, Y. L. & Choi, M. J., Oct 2024, In: Food Hydrocolloids. 155, 110200.

Research output: Contribution to journal › Article › peer-review

Fabrication and characterization of glycosylated-zein as an effective delivery system for rutin: Formation mechanism, physicochemical properties, and bioaccessibility in vitro

Yang, F., Qiu, S., Zhang, W., Dang, Z., Xie, C. & Xiong, Y. L., Jun 2024, In: Food Bioscience. 59, 104056.

Research output: Contribution to journal › Article › peer-review

The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives

Nie, Y., Xiong, Y. L. & Jiang, J., Oct 15 2024, In: Food Chemistry. 455, 139870.

Research output: Contribution to journal › Article › peer-review

Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage

Li, R., Xiong, Y. L., Subramanian, V., Suman, S. P. & True, A. D., Oct 2024, In: Food Hydrocolloids. 155, 110241.

Research output: Contribution to journal › Article › peer-review

The Agronomy of Hemp and Its Uses in Forage-Animal Agriculture

Matthews, J. (PI), Adam, E. (CoI), Adams, A. (CoI), Ely, D. (CoI), Gauthier, N. (CoI), Harmon, D. (CoI), Hunt, A. (CoI), Ji, H. (CoI), Kawashima, T. (CoI), Lawrence, L. (CoI), Mark, T. (CoI), McCulley, R. (CoI), McLeod, K. (CoI), Moe, L. (CoI), Page, A. (CoI), Pearce, R. (CoI), Schendel, R. (CoI), Urschel, K. (CoI), Vanzant, E. (CoI), Villanueva, R. (CoI) & Xiong, Y. (CoI)

Agricultural Research Service

8/1/21 → 7/31/26

Project: Research project

Pea Protein Ultrasound Processing

Xiong, Y. (PI)

Roquette America Incorporated

3/1/21 → 2/28/25

Project: Research project

Quality Attribute Characterization of Beef Long Term Muscles

ALDERTON, A. (PI), MIKEL, W. (CoI) & Xiong, Y. (CoI)

National Cattlemens Beef Association

6/15/04 → 5/31/05

Project: Research project

The Use of Natural Antimicrobials to Mitigate Biological Threat Agents in High Risk Foods

Morgan, M. (PI), Bachas, L. (CoI), Daunert, S. (CoI), O'Leary, J. (CoI), Rentfrow, G. (CoI) & Xiong, Y. (CoI)

National Institute for Hometown Security

11/23/09 → 6/22/13

Project: Research project

Associated Departments

Animal and Food Sciences