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

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 153× · AI/ML

**Wikidata**: [openalex:W4200285242](https://www.wikidata.org/wiki/openalex:W4200285242)  
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