Professor, Department of Animal and Food Sciences
University of Kentucky
Lexington, Kentucky
Dr. Xiong is a University Research Professor at the University of Kentucky. He is an expert on protein chemistry, functionality, and applications. His research focuses on the interaction of animal and plant-derived proteins and peptides with various natural and functional food compounds (phenolic antioxidants, lipids, minerals, polysaccharides, etc.) for healthy food production. He has vast experience with structural modification of proteins utilizing various enzymatic and physicochemical methods (proteases, cross-linking agents, ultrasound, pH shifting, thermal processes, etc.) to promote solution, oil-water interfacial, and structure-forming properties of proteins. His lab has generated more than 300 research publications along with over 140 presentations throughout the world. As a career achiever, Dr. Xiong has received many national and international awards. Dr. Xiong is a former scientific editor of Journal of Food Science and current editor of Food Bioscience, and serves on the editorial boards on several other scientific journals. He is an elected fellow of IFT. ACS AGFD, IAFoST, and AMSA.
Wednesday, October 5, 2022
9:30 AM – 10:00 AM CDT (Chicago, USA; UTC-5)