Chang Liu, PhD
Chang received her B.S. in Food Quality and Safety from China Agricultural University, and her M.S. and Ph.D. in Food Chemistry from University of Helsinki. As a Ph.D. candidate, she focused on how physical and enzymatic methods affect the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions.
While completing her Ph.D., Chang worked as a postdoc at Jiangnan University exploring the nutrition and health effects of homologous Chinese medical materials. As a researcher, she investigated how physical methods improved bioavailability of ginsenosides. As a supervisor, she guided both undergraduates and graduates in terms of lab skills and completion of graduation thesis.
Chang joined Dr. Bolling Lab as a research associate in Aug 2022, where her primary focus is to investigate polyphenol chemistry and to analyze polyphenols by mass spectrometry and NMR. She is also providing support for clinical (human) research methods. Besides, Chang is also interested in bioavailability and health effects of dietary bioactives.
In her free time, Chang enjoys playing badminton and Ping-Pong, baking but not cooking, hiking, as well as traveling. Chang looks forward to having an RV one day and exploring the world together with all her family.