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. 2021 Jan 6;10(1):102. doi: 10.3390/foods10010102

Figure 3.

Figure 3

Product structure of extruded soy protein isolate (SPI) with material temperatures of 124 °C (left) and 135 °C (right) before cooling die. Water content (50%), screw speed (250 rpm) and mass flow (10 kg/h) were held constant. Increase in material temperature was induced by increasing the barrel temperature.