YX
Youling L. Xiong is a food scientist at the University of Kentucky. His research focuses on muscle food chemistry, protein functionality, and the processing and quality of meat products. He has contributed to understanding protein oxidation, gelation, and antioxidant strategies in food systems.
- Field
- Agricultural and Veterinary Science · Food Science
- Clarivate categories
- Agricultural Sciences
- Affiliation
- University of Kentucky, United States