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Lan Liu, Ph.D.

Affiliations: 
University of Alberta, Edmonton, Alberta, Canada 
Area:
mass spectrometry, protein-carbohydrate interactions
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"Lan Liu"
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John Klassen grad student 2011 University of Alberta
 (Study of Non-Covalent Protein-Hydrophobic Ligand Complexes by Electrospray Ionization Mass Spectrometry.)

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Publications

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Liu L, Siuda I, Richards M, et al. (2016) Structure and Stability of Carbohydrate-Lipid Interactions. Methylmannose Polysaccharide-Fatty Acid Complexes. Chembiochem : a European Journal of Chemical Biology
Liu L, Jalili N, Baergen A, et al. (2014) Fluorine bonding enhances the energetics of protein-lipid binding in the gas phase. Journal of the American Society For Mass Spectrometry. 25: 751-7
Liu L, Baergen A, Michelsen K, et al. (2014) Energetics of intermolecular hydrogen bonds in a hydrophobic protein cavity. Journal of the American Society For Mass Spectrometry. 25: 742-50
Zhang Y, Liu L, Daneshfar R, et al. (2012) Protein-glycosphingolipid interactions revealed using catch-and-release mass spectrometry. Analytical Chemistry. 84: 7618-21
Liu L, Bai Y, Sun N, et al. (2012) Carbohydrate-lipid interactions: affinities of methylmannose polysaccharides for lipids in aqueous solution. Chemistry (Weinheim An Der Bergstrasse, Germany). 18: 12059-67
Liu L, Michelsen K, Kitova EN, et al. (2012) Deuterium kinetic isotope effects on the dissociation of a protein-fatty acid complex in the gas phase. Journal of the American Chemical Society. 134: 5931-7
Liu L, Michelsen K, Kitova EN, et al. (2012) Energetics of lipid binding in a hydrophobic protein cavity. Journal of the American Chemical Society. 134: 3054-60
El-Hawiet A, Liu L, Kitova EN, et al. (2012) Determination of Protein-Ligand Affinities by Direct ESI-MS Measurements Biophysical Journal. 102: 1a
Liu L, Kitova EN, Klassen JS. (2011) Quantifying protein-fatty acid interactions using electrospray ionization mass spectrometry. Journal of the American Society For Mass Spectrometry. 22: 310-8
Liu L, Michelsen K, Kitova EN, et al. (2010) Evidence that water can reduce the kinetic stability of protein-hydrophobic ligand interactions. Journal of the American Chemical Society. 132: 17658-60
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