Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » Yixiang Xu
Yixiang Xu
Healthy Processed Foods Research
Research Leader

Phone: (510) 559-5644
Fax: (510) 559-5963

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)

Projects
Prevention of Obesity Related Metabolic Diseases by Bioactive Components of Food Processing Waste Byproducts and Mitigation of Food Allergies
In-House Appropriated (D)
  Accession Number: 438294
New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts
In-House Appropriated (D)
  Accession Number: 438489
New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products
In-House Appropriated (D)
  Accession Number: 439532
Develop Functional Plant-Based Proteins
Non-Assistance Cooperative Agreement (S)
  Accession Number: 443993
Evaluation of Economic and Environmental Sustainability of Alternative Plant Proteins
Non-Assistance Cooperative Agreement (S)
  Accession Number: 446863

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Modification of pectin structure and improvement of pectin gelling capacity by high-pressure processing treatment of fresh orange peel prior to pectin extraction - (Abstract Only)
Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties Reprint Icon - (Peer Reviewed Journal)
Hong, S., Xiao, R., Chen, G., Zhu, Y., Garay, A., Yang, J., Xu, Y., Li, Y. 2024. Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties. Journal of Food Science. https://doi.org/10.1111/1750-3841.17315.
Rapid and nondestructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics Reprint Icon - (Peer Reviewed Journal)
Sun, Y., Nayani, N.S., Xu, Y., Xu, Z., Yang, J., Feng, Y. 2024. Rapid and nondestructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics. ACS Food Science and Technology. 4(6):1579-1588. https://doi.org/10.1021/acsfoodscitech.4c00196.
Crystal structure of hetero hexameric 11S seed storage protein of hazelnut Reprint Icon - (Peer Reviewed Journal)
Guo, F., Zhang, Y., Howard, A., Xu, Y. 2024. Crystal structure of hetero hexameric 11S seed storage protein of hazelnut. Plant Physiology and Biochemistry. 210. Article 108653. https://doi.org/10.1016/j.plaphy.2024.108653.
Salt reduction: Product challenges, approaches, and application of flavors Reprint Icon - (Book / Chapter)
Wai, K., Zhong, N., Feng, Y., Xu, Y. 2024. Salt reduction: Product challenges, approaches, and application of flavors. Book Chapter. pp 197-224. https://doi.org/10.1007/978-3-031-51808-9_9.
Structural and functional properties of Kabuli chickpea protein as affected by high hydrostatic pressures Reprint Icon - (Peer Reviewed Journal)
Xu, Y., Sismour, E., Tucker, F., Rasberry, J., Zhao, W., Rao, Q., Zhao, Y., Haff, R.P., Yousuf, A., Gao, M., Chen, A. 2024. Structural and functional properties of Kabuli chickpea protein as affected by high hydrostatic pressures. ACS Food Science and Technology. 4(2):528-536. https://doi.org/10.1021/acsfoodscitech.3c00640.
pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides Reprint Icon - (Peer Reviewed Journal)
Du, Z., Xu, Y., Liu, C., Li, Y. 2023. pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides. Journal of Agricultural and Food Chemistry. 72(1):752-760. https://doi.org/10.1021/acs.jafc.3c07143.
Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties Reprint Icon - (Peer Reviewed Journal)
Zhao, W., Xu, Y., Dorado, C., Chau, H.K., Hotchkiss, A.T., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties. Food Hydrocolloids. 149. Article 109516. https://doi.org/10.1016/j.foodhyd.2023.109516.
Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin Reprint Icon - (Peer Reviewed Journal)
Zhao, W., Xu, Y., Dorado, C., Bai, J., Chau, H.K., Hotchkiss, A.T., Yadav, M.P., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin. Food Hydrocolloids. 149. Article 109536. https://doi.org/10.1016/j.foodhyd.2023.109536.
Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability Reprint Icon - (Peer Reviewed Journal)
Su, X., Jin, Q., Xu, Y., Wang, H., Huang, H. 2024. Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability. Food Chemistry. 435. Article 137654. https://doi.org/10.1016/j.foodchem.2023.137654.
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction Reprint Icon - (Peer Reviewed Journal)
Gao, K., Chang, L., Xu, Y., Rao, J., Chen, B. 2023. Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Research International. 174. Article 113503. https://doi.org/10.1016/j.foodres.2023.113503.
Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates Reprint Icon - (Peer Reviewed Journal)
Gao, K., Xu, Y., Rao, J., Chen, B. 2023. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chemistry. 434. Article 137486. https://doi.org/10.1016/j.foodchem.2023.137486.
pLM4ACE: A protein language model based predictor for antihypertensive peptide screening Reprint Icon - (Peer Reviewed Journal)
Du, Z., Ding, X., Hsu, W., Munir, A., Xu, Y., Li, Y. 2023. pLM4ACE: A protein language model based predictor for antihypertensive peptide screening. Food Chemistry. 431. Article 137162. https://doi.org/10.1016/j.foodchem.2023.137162.
Enhancing the functional properties of plant-based protein sources through modification to their protein chemistry - (Abstract Only)
UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity Reprint Icon - (Peer Reviewed Journal)
Du, Z., Ding, X., Xu, Y., Li, Y. 2023. UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity. Briefings in Bioinformatics. 24(3). Article bbad135. https://doi.org/10.1093/bib/bbad135.
Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook Reprint Icon - (Peer Reviewed Journal)
Zhong, C., Feng, Y., Xu, Y. 2023. Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook. Foods. 12(3). Article 614. https://doi.org/10.3390/foods12030614.