معرفی
Youling Xiong is a Professor at the Martin-Gatton College of Agriculture, Food and Environment, University of Kentucky, with a 75% research and 25% teaching appointment. His work focuses on physical, biochemical, and functional properties of animal-derived and plant-based proteins, oxidative changes in food systems, and utilization of natural antioxidants. He has secured $6.4M in grants from USDA, NIH, and industry partners.
- Ph.D., Muscle Protein Functionality, Washington State University (1989)
- M.S., Proteolysis and Meat Tenderness, Oregon State University (1985)
- B.S., Carbohydrate Chemistry & Technology, Jiangnan University (1982)
- Postdoctoral Fellow, Milk Protein Chemistry, Cornell University (1990)
Research interests span protein functionality analysis, antioxidant applications, and food texture optimization. Key areas include oxidative stability of proteins/lipids, plant-based food development, and value-added muscle food systems. His 2022-2023 publications demonstrate expertise in starch-protein composites, fermentation gels, and dysphagia food engineering.
Scientific service includes editorial roles at Journal of Food Science (Scientific Editor 2012-2019, Associate Editor 2010-2012) and Food Bioscience (Associate Editor 2012-present). Recent honors include 2023 Global Impact Award and Kirwan Memorial Prize, 2022 International Lectureship Award, and multiple Fellowships from American Meat Science Association (2021), International Academy of Food Science (2016), and American Chemical Society (2012).
