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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

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Salt reduction: Product challenges, approaches, and application of flavors - (Book / Chapter)
Structural and functional properties of Kabuli chickpea proteins as affected by high hydrostatic pressure Reprint Icon - (Peer Reviewed Journal)
Xu, Y., Sismour, E., Tucker, F., Raspberry, J., Zhao, W., Rao, Q., Zhao, Y., Haff, R.P., Yousuf, A., Gao, M., Chen, A. 2024. Structural and functional properties of Kabuli chickpea proteins as affected by high hydrostatic pressure. ACS Food Science and Technology. 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. 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. 149/109516. 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. 149/109536. 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 machine learning predictor for screening peptides with high antihypertensive activity Reprint Icon - (Peer Reviewed Journal)
Du, Z., Ding, X., Hsu, W., Munir, A., Xu, Y., Li, Y. 2023. pLM4ACE: A protein language model-based machine learning predictor for screening peptides with high antihypertensive activity . 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.