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                    U.S. DEPARTMENT OF AGRICULTURE
 Healthy Processed Foods Research: Albany, CA
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ARS Home Pacific West Area Albany, California Western Regional Research Center Healthy Processed Foods Research People & Locations







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.)
                            ProjectsPrevention of Obesity Related Metabolic Diseases by Bioactive Components of Food Processing Waste Byproducts and Mitigation of Food Allergies
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438294New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438489New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439532Develop 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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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.


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