Replication Data for: Impact of soy protein concentrate preparation method on structure formation during high moisture extrusion

Given the widespread use of soy protein concentrate (SPCs) in the industrial production of meat analogues, it is expected that understanding relationships between raw material physicochemical properties and extrudate characteristics could guide the development of soy protein-rich ingredients with properties tailored to specific applications. Therefore, this study aimed to explore the relationship between the physicochemical properties of SPCs, obtained by applying different lab-scale preparation conditions, and the characteristics of extrudates produced from these SPCs. This dataset includes: the (protein) composition, thermal properties (file 01, 02), protein dispersibility and water-holding capacity (file 03) of four SPCs; the rheological results obtained using Closed-Cavity Rheometer (file 04); the specific mechanical energy during HME (file 05); X-ray computed tomography results and textural results of extrudates (file 06, 07). The results are included in Excel files. Please look at the readme.text first.