Research Explorer

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Researcher

Xiaona Tian

Awards & Distinctions

4 Results

2025

High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Xiaona TianJean.L.J.M. ScheijenJasper Van PeeGeert Van RoyenCasper G. SchalkwijkStefaan De SmetThomas Van Hecke

U Journal Article in Food Chemistry

2024

Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

Jasper Van PeeGeert VerheyenSabine Van MiertXiaona TianStefaan De SmetGeert Van RoyenThomas Van Hecke

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Xiaona TianEls VossenStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD CHEMISTRY

2022

Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork

Xiaona TianEls VossenStefaan De SmetThomas Van Hecke