Sustainable reformulation of fish balls: effects of soy protein levels on physicochemical, structural, and sensory properties with konjac glucomannan

作者：Nizaha Juhaida Mohamad, Norizah Mhd Sarbon, Azizah Mahmood, Nurain Nabihah Hamat, Carlson Clament Galius, Rashidah Sukor, Hendrix Yulis Setyawan, Nurul Huda · 发表于：Journal of Food Science and Technology · 年份：2026 · DOI：10.1007/s13197-026-06842-1 · 研究领域：Polysaccharides Composition and Applications、Food composition and properties、Nanocomposite Films for Food Packaging