Dr. Xiong 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, he has received many national and international awards. He 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
