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Authors
Wiriyawattana, Porntip
Tangsutthimongkhon, Suthiluck
Thepwang, Suphakorn
Tepsongkroh, Benjarat
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Funding
Funding for this research was provided by:
the Research Fund of the Faculty of Science, Ramkhamhaeng University (grant no. 80/2567)
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Article History
Received: 12 November 2025
Accepted: 21 February 2026
First Online: 9 May 2026
Declarations
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: The Human Research Ethics Committees of Ramkhamhaeng University examined and approved the study protocol (Approval No. RU-HRE 67/0148). All procedures involving human subjects adhered to the standards established in the Declaration of Helsinki and other pertinent ethical guidelines. Prior to participation, all individuals were fully informed about the objectives, procedures, and potential risks associated with the study, and written informed consent was obtained from each participant.The project title submitted for ethical approval was “Production and quality improvement of frozen fish ball products toward consumer acceptance.” The current manuscript represents a focused analysis on the effects of soy protein or egg white powders within the approved scope of study.
: The authors declare no competing interests.
