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Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Food ColloidEngineeringKonjac GlucomannanSoy ProteinBiotechnologyAlternative Protein SourcePlant-based Fishball AnalogueProtein EngineeringFood EngineeringFood TechnologyBiomolecular EngineeringHealth Sciences