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Changqi Liu

Showing results (11-20 of 76) with videos related to

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Frontiers in Endocrinology|March 3, 2023
Iron status and obesity-related traits: A two-sample bidirectional Mendelian randomization studyZengyuan Zhou, Hanyu Zhang, Ke Chen, et al.
Annual Review of Food Science and Technology|March 3, 2016
Food AllergyShridhar K Sathe, Changqi Liu, Valerie D Zaffran
Food Chemistry|June 9, 2019
Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteinsYaosong Wang, Changqi Liu, Tianyi Ma, et al.
Journal of Agricultural and Food Chemistry|December 19, 2023
pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and PeptidesZhenjiao Du, Yixiang Xu, Changqi Liu, et al.
Methods in Molecular Biology (Clifton, N.J.)|September 22, 2023
Validation Procedures for Quantification of Food Allergens by Enzyme-Linked Immunosorbent Assay (ELISA)Changqi Liu, Mengna Su, Valerie D Champ, et al.
International Journal of Biological Macromolecules|November 3, 2024
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acidQiao Cheng, Changqi Liu, Jing Zhao, et al.
Gels (Basel, Switzerland)|February 23, 2024
L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH LevelsLuyan Zhang, Huifang Ge, Jing Zhao, et al.
Foods (Basel, Switzerland)|February 9, 2020
Growth Performance and Nutrient Composition of Mealworms (<i>Tenebrio Molitor</i>) Fed on Fresh Plant Materials-Supplemented DietsChangqi Liu, Jasmin Masri, Violet Perez, et al.
Journal of Hazardous Materials|April 17, 2015
Theoretical investigation of lead vapor adsorption on kaolinite surfaces with DFT calculationsXinye Wang, Yaji Huang, Zhigang Pan, et al.
Food Chemistry|August 27, 2022
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linkingZhendong He, Changqi Liu, Jing Zhao, et al.
Pageof 8

Showing results (11-20 of 76) with videos related to

Sort By:
Pageof 8
Frontiers in Endocrinology|March 3, 2023
Iron status and obesity-related traits: A two-sample bidirectional Mendelian randomization studyZengyuan Zhou, Hanyu Zhang, Ke Chen, et al.
Annual Review of Food Science and Technology|March 3, 2016
Food AllergyShridhar K Sathe, Changqi Liu, Valerie D Zaffran
Food Chemistry|June 9, 2019
Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteinsYaosong Wang, Changqi Liu, Tianyi Ma, et al.
Journal of Agricultural and Food Chemistry|December 19, 2023
pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and PeptidesZhenjiao Du, Yixiang Xu, Changqi Liu, et al.
Methods in Molecular Biology (Clifton, N.J.)|September 22, 2023
Validation Procedures for Quantification of Food Allergens by Enzyme-Linked Immunosorbent Assay (ELISA)Changqi Liu, Mengna Su, Valerie D Champ, et al.
International Journal of Biological Macromolecules|November 3, 2024
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acidQiao Cheng, Changqi Liu, Jing Zhao, et al.
Gels (Basel, Switzerland)|February 23, 2024
L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH LevelsLuyan Zhang, Huifang Ge, Jing Zhao, et al.
Foods (Basel, Switzerland)|February 9, 2020
Growth Performance and Nutrient Composition of Mealworms (<i>Tenebrio Molitor</i>) Fed on Fresh Plant Materials-Supplemented DietsChangqi Liu, Jasmin Masri, Violet Perez, et al.
Journal of Hazardous Materials|April 17, 2015
Theoretical investigation of lead vapor adsorption on kaolinite surfaces with DFT calculationsXinye Wang, Yaji Huang, Zhigang Pan, et al.
Food Chemistry|August 27, 2022
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linkingZhendong He, Changqi Liu, Jing Zhao, et al.
Pageof 8