eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-08-31 14 2 911 926 10.12944/CRNFSJ.14.2.14 26813 article Nguyen Cam Huong 1 Tran Hong Quan 1 Dang Thi Huynh Nhu 1 Nguyen Truong Vinh 1 Tran Thuy Tien 1 Le Quynh Anh 1 Department of Food Technology, Can Tho University, Can Tho, Vietnam Department of Food Safety and Quality Management, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam School of Biosciences and Biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan This study investigated the effects of dietary fibers (DF) from different sources on the physicochemical properties, molecular interactions, and overall quality of fried red tilapia fish cake. Five types of DF, including soybean fiber (SF), commercial citrusfiber (CCF), commercial orange fiber (COF), wheat fiber (WF), and Sanh orange fiber (SOF), were incorporated into fish cake formulations and compared with a control sample (without DF). The results showed that total lipid content was not significantly affected, whereas water-holding capacity (WHC),whiteness index (WI), and gel strength varied depending on the fiber type. WF exhibited the highest gel strength (1120.26 g.cm), while COF and SOF showed lower gel strength. FTIR analysis indicated enhanced hydrogen bonding and stable protein secondary structure, suggesting that DF incorporation primarily altered intermolecular interactions rather than causing protein denaturation. Molecular force analysis confirmed a shift from hydrophobic interactions toward hydrogen bonding in DF-treated samples. SDS-PAGE patterns revealed no protein degradation, indicating that structural modifications occurred at the network level.Multivariate analysis (PCA and Pearson heatmap) further demonstrated strong relationships between gel strength, intermolecular forces, and physicochemical properties. These findings provide insights into the development of functional fish cake products with improved nutritional and textural quality through dietary fiber incorporation. https://www.foodandnutritionjournal.org/volume14number2/effects-of-dietary-fibers-from-different-sources-on-physicochemical-properties-molecular-interactions-and-quality-characteristics-of-fried-red-tilapia-fish-cake/ Dietary fiber Fish cake FTIR Gel strength Molecular interactions