Dr. Xiaohan Liu

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Academic Career Length

8Years (2019-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

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13 November 2023 in Food Chemistry: X

Journal Article

Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

Jilu Sun

Yaxin Sang

• FTIR and CD showed the structure changes of MP after phosphorylation. • Phosphorylation enhances the gel properties of razor clam MP. • Razor clam MP phosphorylated by TSPP has the best gel properties and solubility. • The gelling property of phosphorylated MP related to the chain length of phosphate salt.