Youling L. Xiong

24.1k total citations · 4 hit papers
349 papers, 19.8k citations indexed

About

Youling L. Xiong is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Youling L. Xiong has authored 349 papers receiving a total of 19.8k indexed citations (citations by other indexed papers that have themselves been cited), including 233 papers in Animal Science and Zoology, 163 papers in Food Science and 125 papers in Molecular Biology. Recurrent topics in Youling L. Xiong's work include Meat and Animal Product Quality (233 papers), Proteins in Food Systems (123 papers) and Protein Hydrolysis and Bioactive Peptides (109 papers). Youling L. Xiong is often cited by papers focused on Meat and Animal Product Quality (233 papers), Proteins in Food Systems (123 papers) and Protein Hydrolysis and Bioactive Peptides (109 papers). Youling L. Xiong collaborates with scholars based in United States, China and Japan. Youling L. Xiong's co-authors include Jie Chen, Jiang Jiang, Baohua Kong, Yungang Cao, Sha Lei, Etna Aida Peña‐Ramos, Suzanne P. Blanchard, Qingling Wang, Tooru Ooizumi and Alma D. True and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Biochemical Journal.

In The Last Decade

Youling L. Xiong

344 papers receiving 19.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

2020 561 citations Youling L. Xiong et al. profile →
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

2009 480 citations Jiang Jiang, Youling L. Xiong et al. profile →
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

2015 471 citations Yungang Cao, Youling L. Xiong Food Chemistry profile →
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

2016 400 citations Jiang Jiang, Youling L. Xiong Meat Science profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Youling L. Xiong United States	81	10.7k	10.4k	6.5k	2.9k	2.7k	349	19.8k
Guanghong Zhou China	81	17.0k 1.6×	10.5k 1.0×	8.3k 1.3×	2.9k 1.0×	3.1k 1.1×	692	27.5k
Baohua Kong China	72	9.9k 0.9×	8.2k 0.8×	5.5k 0.8×	2.1k 0.7×	2.0k 0.8×	371	16.2k
Fidel Toldrá Spain	75	11.1k 1.0×	4.5k 0.4×	9.5k 1.5×	1.8k 0.6×	3.9k 1.4×	391	17.6k
Xinglian Xu China	59	6.8k 0.6×	5.6k 0.5×	3.2k 0.5×	1.2k 0.4×	1.1k 0.4×	307	11.5k
Rotimi E. Aluko Canada	80	3.3k 0.3×	7.9k 0.8×	11.6k 1.8×	3.4k 1.2×	4.1k 1.5×	327	19.9k
Mario Estévez Spain	57	8.2k 0.8×	3.1k 0.3×	3.2k 0.5×	1.2k 0.4×	1.5k 0.6×	185	11.3k
Qian Liu China	57	4.9k 0.5×	5.3k 0.5×	3.0k 0.5×	1.5k 0.5×	1.1k 0.4×	319	10.2k
Cheorun Jo South Korea	65	7.9k 0.7×	5.9k 0.6×	3.4k 0.5×	1.8k 0.6×	1.1k 0.4×	526	15.6k
Eunice C.Y. Li‐Chan Canada	59	3.3k 0.3×	4.9k 0.5×	5.6k 0.9×	1.6k 0.6×	1.6k 0.6×	153	11.2k
Dong Uk Ahn United States	58	7.4k 0.7×	5.7k 0.5×	3.0k 0.5×	1.9k 0.7×	947 0.3×	324	13.3k

Countries citing papers authored by Youling L. Xiong

Since Specialization

Citations

This map shows the geographic impact of Youling L. Xiong's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Youling L. Xiong with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Youling L. Xiong more than expected).

Fields of papers citing papers by Youling L. Xiong

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Youling L. Xiong. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Youling L. Xiong. The network helps show where Youling L. Xiong may publish in the future.

Co-authorship network of co-authors of Youling L. Xiong

This figure shows the co-authorship network connecting the top 25 collaborators of Youling L. Xiong. A scholar is included among the top collaborators of Youling L. Xiong based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Youling L. Xiong. Youling L. Xiong is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Ma, Yun, Youling L. Xiong, & Jiang Jiang. (2025). Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels. Food Bioscience. 66. 106311–106311.

Lee, Jiseon, et al.. (2025). Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels. Food Research International. 208. 116261–116261. 1 indexed citations

Li, Yuanzheng, Huan Zhang, Dongxu Du, et al.. (2025). Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing. Meat Science. 224. 109781–109781. 1 indexed citations

Nie, Yunqing, Youling L. Xiong, & Jiang Jiang. (2025). Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein. Food Hydrocolloids. 167. 111422–111422. 5 indexed citations

Xiong, Youling L., et al.. (2024). Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products. Food Bioscience. 62. 105209–105209.

Lesiów, Tomasz & Youling L. Xiong. (2024). Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods. 13(9). 1333–1333. 8 indexed citations

Cao, Yungang, et al.. (2024). Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application. SHILAP Revista de lepidopterología. 4(1). 0–0. 2 indexed citations

Jiang, Bo, et al.. (2023). Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies. Food Bioscience. 56. 103166–103166. 31 indexed citations

Xiong, Youling L., et al.. (2023). Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein. Food Hydrocolloids. 148. 109462–109462. 22 indexed citations

10.

Zhou, Zhiwei, Dongmei Luo, Wei Liu, et al.. (2023). Non-covalent binding of chlorogenic acid to myofibrillar protein improved its bio-functionality properties and metabolic fate. Food Chemistry. 440. 138208–138208. 12 indexed citations

11.

Lee, Jiseon, Youling L. Xiong, & Mi‐Jung Choi. (2023). Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels. Food Hydrocolloids. 143. 108865–108865. 23 indexed citations

12.

Losacco, Caterina, et al.. (2023). Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs. Foods. 12(6). 1284–1284. 1 indexed citations

13.

Lee, Jiseon, Mi‐Jung Choi, & Youling L. Xiong. (2023). Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels. Food Structure. 38. 100353–100353. 10 indexed citations

14.

Wang, Zhuolin, et al.. (2022). Thermal stability of actin of silver carp ( Hypophthalmichthys molitrix ) harvested in summer and winter as affected by myosin complexation. Journal of Food Processing and Preservation. 46(11). 1 indexed citations

15.

Jiang, Jiang, et al.. (2017). Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science. 131. 99–106. 65 indexed citations

16.

Zhang, Wei, Jiwang Chen, Yue Chen, et al.. (2015). Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO 2 nanoparticles. Carbohydrate Polymers. 138. 59–65. 84 indexed citations

17.

Álvarez, D., M. Castillo, F. A. Payne, & Youling L. Xiong. (2008). A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering. Meat Science. 81(3). 456–466. 9 indexed citations

18.

Kong, Baohua, Xinyan Peng, & Youling L. Xiong. (2008). Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance.. 2 indexed citations

19.

Lesiów, Tomasz & Youling L. Xiong. (2001). Gelation properties of poultry myofibrillar proteins and comminuted poultry meat - Effect of protein concentration, pH and muscle type - A review. Fleischwirtschaft international. 39–43. 9 indexed citations

20.

Xiong, Youling L. & Suzanne P. Blanchard. (1992). Concentration-dependent thermal aggregation of muscle salt-soluble protein.. LWT. 25(6). 544–547. 3 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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