Liangtao Lv - Concepedia

Author

Liangtao Lv

Ocean University of China

Also Known As

Liangtao Lv

Publications

833

Citations

H-Index

Concepts

All Affiliations

Ocean University of China Qingdao University Institute of Food Science & Technology Qingdao Municipal Hospital Bradley Hospital

About

Liangtao Lv is an author at Ocean University of China specializing in biochemistry, natural sciences, and chemical biology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	8	8	311
2	Natural Sciences	6	6	260
3	Medicine	2	2	76
4	Health Sciences	1	1	166
5	Public Health	1	1	33

Liangtao Lv

Publications

655

Citations

H-Index

Page 1

	Year	Citations
An overview of smart packaging technologies for monitoring safety and quality of meat and meat products Ishfaq Ahmed, Hong Lin, Long Zou, Packaging Technology and Science Food PackagingFood Processing FacilitiesMeat QualityMeat ProductsFood Control	2018	166
Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin Ishfaq Ahmed, Liangtao Lv, Hong Lin, Food Chemistry Metapenaeus EnsisBiochemistryProtein AssemblyProtein FoldingNatural Sciences	2017	58
Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin Fangzhou Yuan, Ishfaq Ahmed, Liangtao Lv, Food & Function	2018	54
Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum) Haixin Lin, Zhenxing Li, Hong Lin, Food Chemistry Short-neck ClamProteinlipid InteractionBiochemistryProtein AssemblyProtein Folding	2015	52
Changes of structure and IgE binding capacity of shrimp (Metapenaeus ensis) tropomyosin followed by acrolein treatment Liangtao Lv, Hong Lin, Zhenxing Li, Food & Function	2017	48
Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment Liangtao Lv, Xin Qu, Ni Yang, Food Research International Food ChemistryBiologyPhytoalexinBiochemistryDietary Polyphenols Treatment	2020	46
Effect of 4-hydroxy-2-nonenal treatment on the IgE binding capacity and structure of shrimp (Metapenaeus ensis) tropomyosin Liangtao Lv, Hong Lin, Zhenxing Li, Food Chemistry BiologyPhytoalexinBiosynthesisBioorganic ChemistryMetapenaeus Ensis	2016	39
Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity Liangtao Lv, Hong Lin, Zhenxing Li, Food Chemistry BiochemistryNatural SciencesStructural ChangesChemical BiologyBiomolecular Engineering	2018	37
Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity Chen Luo, Yuman Guo, Zhenxing Li, Food Chemistry Lipid AnalysisNutritionBiochemistryImmunologyVitro Digestion	2019	33
Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate Liangtao Lv, Shenglan Tian, Ishfaq Ahmed, Food Chemistry Laccase-catalyzed Cross-linkingPropyl GallateBiochemistryNatural SciencesBiocatalysis	2019	28

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