| Enhancing the Functional Properties of Plant-based Protein Sources through Modification to their Protein Chemist As storage proteins, plant-based proteins have large and compact structures that limit their applications in food products. High-pressure processing techniques for the modification structure of plant-based protein thus to improve functionality will be discussed.
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| Dr. Yixiang Xu is currently a Supervisory Research Food Technologist and Research Leader of the Healthy Processed Foods Research Unit of Agricultural Research Service (ARS) at the United States Department of Agriculture (USDA). Her research interests include development of novel technologies for processing, utilization, and value addition to crops and waste products while addressing sustainability, safety, security and human health challenges. Dr. Xu has authored over 100 publications, including over 80 peer-reviewed high-impact research papers , and has co-authored five invited book chapters. Based on Google Scholar, Dr. Xu’s publications have been cited over 5,100 times by peers worldwide with an h-index of 35. Dr. Xu has secured more than $13.0 million in highly competitive extramural grants. Dr. Xu has mentored or co-advised 11 Ph.D. and M.S. students. She is also very active in professional society and is currently serving as Associate Editor of ACS Food Science & Technology. |