Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

por Xiong, Youling L., Guo, Anqi
Publicado 2020

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

por Wang, Yaosong, Xiong, Youling L.
Publicado 2021

Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions

por Estévez, Mario, Xiong, Youling L.
Publicado 2021

Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

por Jiang, Jiang, Nie, Yunqing, Sun, Xuemei, Xiong, Youling L.
Publicado 2021

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

por Cui, Lulu, Chen, Jiwang, Wang, Yuhuan, Xiong, Youling L.
Publicado 2022

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

por Liu, Bing, Jiang, Jiang, Yu, Dongyou, Lin, Gang, Xiong, Youling L.
Publicado 2020

Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs

por De Marzo, Davide, Losacco, Caterina, Laudadio, Vito, Tufarelli, Vincenzo, Xiong, Youling L.
Publicado 2023

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity

por Delles, Rebecca M., Xiong, Youling L., True, Alma D., Ao, Touying, Dawson, Karl A.
Publicado 2014