The
soybean flakes were extruded at 100 C barrel temperature
and 100 rpm rotational speed with a high-shear geometry
screw in a twin-screw extruder (18-mm screw diameter,
Micro 18, American Leistritz Extruders, Somerville, NJ,
USA). About 80 g of extruded flakes were collected
directly into a 1-L beaker containing water. Depending of
the process used, additional water was added to achieve
different solids-to-liquid ratios. The extruded flakes contained
22.6% oil (as is), 34.5% protein (as is) and 12.2%
moisture.