Nanyang Technological University | Singapore
Dr. Xiaojuan Xu is an emerging researcher in food science, nutrition, and biomolecular innovation, with research spanning functional foods, alternative proteins, nutraceuticals, and bioactive compounds. Her work emphasizes structure–function relationships influencing digestibility, nutrient bioavailability, and biological activity, alongside advanced studies on peptides and plant-derived compounds. She has contributed to 11 Scopus-indexed publications, achieving over 430 citations and an h-index of 7, reflecting steady scholarly impact. Her research includes innovative applications of betacyanin-rich extracts in food systems, investigation of anti-nutritional factors in plant proteins, and mechanistic studies of flavonoids, demonstrating interdisciplinary expertise bridging food chemistry, biotechnology, and applied nutrition research.
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