1.Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

作　　者：Youling L. Xiong ;Anqi Guo

出　　处：Foods. 2021 ;10(1):40.doi:10.3390/foods10010040

出版社：MDPI Publishing

文章 ID：257993879

文章详细全文下载
2.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

作　　者：Bing Liu ;Jiang Jiang ;Dongyou Yu 等

出　　处：Foods. 2020 ;9(9):1271-1286.doi:10.3390/foods9091271

出版社：MDPI Publishing

文章 ID：257044058

文章详细全文下载
3.Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

作　　者：Jiang Jiang ;Yunqing Nie ;Xuemei Sun 等

出　　处：Foods. 2021 ;10(6):1283.doi:10.3390/foods10061283

出版社：MDPI Publishing

文章 ID：262531266

文章详细全文下载
4.Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

作　　者：Yaosong Wang ;Youling L. Xiong

出　　处：Foods. 2021 ;10(7):1599.doi:10.3390/foods10071599

出版社：MDPI Publishing

文章 ID：266006106

文章详细全文下载
5.Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions

作　　者：Mario Estévez ;Youling L. Xiong

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102346

出版社：MDPI Publishing

文章 ID：1035664875

文章详细
6.The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

作　　者：Lulu Cui ;Jiwang Chen ;Yuhuan Wang 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020147

出版社：MDPI Publishing

文章 ID：1036566036

文章详细

	有本地全文	4篇
	有全文链接	2篇

	Gang Lin	1篇
	Jiwang Chen	1篇
	Lulu Cui	1篇
	Mario Estévez	1篇
	Xuemei Sun	1篇
	Yaosong Wang	1篇
	Yuhuan Wang	1篇
	Yunqing Nie	1篇

	Research Article	4篇
	Reviews	1篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Youling L. Xiong")))) )) ) )"

	Youling L. Xiong	6篇
	Jiang Jiang	2篇
	Anqi Guo	1篇
	Bing Liu	1篇
	Dongyou Yu	1篇

	2022	1篇
	2021	4篇
	2020	1篇