Research Explorer

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Researcher

Xiaona Tian

Publications & Research Data

Awards & Distinctions

7 Results

2025

Carbohydrate usage and protein density in meat products and meat analogues : a survey of the Belgian market

Xiaona TianStefaan De SmetThomas Van Hecke

A1 Journal Article in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

A1 Journal Article in FOOD CHEMISTRY

Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Thomas Van HeckeLouise Margrethe Arildsen JakobsenXiaona TianJasper Van PeeNúria Elias MasiquesAnne-Sofie VermeerschDieter DeforceFilip Van NieuwerburghGeert Van RoyenJo De Vrieze et al.

A1 Journal Article in FOOD & FUNCTION

2024

(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls

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

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