In this study, the effects of konjac glucomannan (KGM) at different concentrations on physiochemical and sensory properties soy protein isolate (SPI), pea (PPI), or peanut (PNPI) compound gels were investigated. The results revealed that when ratio PNPI to KGM was 90:10, denaturation temperature could be significantly enhanced 119.32°C by modification. Concerning textural microstructural featur...