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Liangtao Lv

Showing results (1-10 of 43) with videos related to

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Food Chemistry: X|May 13, 2021
The conformational structural change of β-lactoglobulin via acrolein treatment reduced the allergenicityLiangtao Lv, Xin Qu, Ni Yang, et al.
Foods (Basel, Switzerland)|January 25, 2025
Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A ReviewXin Qu, Zekun Ma, Xuli Wu, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergyLu Liu, Jing Dai, Qingli Yang, et al.
Critical Reviews in Food Science and Nutrition|September 8, 2023
A comprehensive review on glycation and its potential application to reduce food allergenicityYue Xu, Ishfaq Ahmed, Zhengxi Zhao, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Acomprehensive review on microalgae protein as an emerging protein resourceJing Dai, Ziying Yang, Lu Liu, et al.
Journal of the Science of Food and Agriculture|March 29, 2017
Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestionLiangtao Lv, Hong Lin, Zhenxing Li, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatmentLiangtao Lv, Xin Qu, Ni Yang, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
The study on preparation, stability and anti-allergic efficacy of phycocyanin microcapsulesLiangtao Lv, Yiting Wang, Jing Dai, et al.
Journal of the Science of Food and Agriculture|September 28, 2025
A study on structural, functional properties and allergenicity of β-lactoglobulin by malondialdehyde during milk processingXin Qu, Ni Yang, Ying Zhang, et al.
Journal of the Science of Food and Agriculture|February 26, 2026
Recent insights for fish allergens: novel processing techniques and detection technologyHailin Yin, Xinyu Ge, Futeng Song, et al.
Pageof 5

Showing results (1-10 of 43) with videos related to

Sort By:
Pageof 5
Food Chemistry: X|May 13, 2021
The conformational structural change of β-lactoglobulin via acrolein treatment reduced the allergenicityLiangtao Lv, Xin Qu, Ni Yang, et al.
Foods (Basel, Switzerland)|January 25, 2025
Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A ReviewXin Qu, Zekun Ma, Xuli Wu, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergyLu Liu, Jing Dai, Qingli Yang, et al.
Critical Reviews in Food Science and Nutrition|September 8, 2023
A comprehensive review on glycation and its potential application to reduce food allergenicityYue Xu, Ishfaq Ahmed, Zhengxi Zhao, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Acomprehensive review on microalgae protein as an emerging protein resourceJing Dai, Ziying Yang, Lu Liu, et al.
Journal of the Science of Food and Agriculture|March 29, 2017
Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestionLiangtao Lv, Hong Lin, Zhenxing Li, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatmentLiangtao Lv, Xin Qu, Ni Yang, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
The study on preparation, stability and anti-allergic efficacy of phycocyanin microcapsulesLiangtao Lv, Yiting Wang, Jing Dai, et al.
Journal of the Science of Food and Agriculture|September 28, 2025
A study on structural, functional properties and allergenicity of β-lactoglobulin by malondialdehyde during milk processingXin Qu, Ni Yang, Ying Zhang, et al.
Journal of the Science of Food and Agriculture|February 26, 2026
Recent insights for fish allergens: novel processing techniques and detection technologyHailin Yin, Xinyu Ge, Futeng Song, et al.
Pageof 5