In a study of refunctionalizing EE protein meals, Wang and colleagues (2004) applied HTC with steam (~150°C) and high shear to two slurries of heat-denatured protein having protein dispersibility indices (PDI) of 35 and 60, along with solvent-extracted white flakes and full-fat whole soy meal as controls. OTHER EMERGING TECHNOLOGIES Some of the new developments in soy protein processing include (i) producing a protein with health benefits by incorporating phytochemicals such as plant sterols and isoflavones for reducing blood total and low-density lipoprotein cholesterols, (ii) hydrolyzing soy proteins to produce peptides with cholesterol-reducing, free-radical scavenging, and antioxidant effects, and (iii) producing peptides that are active against intestinal infections, that are antimicrobial, and that are inhibitory to rat platelet aggregation.