Next, we applied RFT to analyse experimental data obtained from imaging pH-shifted soy protein extrudates using MRI . First, we imaged the coronal slice of two different samples shifted to either pH 4.2 or pH 6.5. The pH 6.5 sample shows a parabolic, phase-separated structure, with micron-mm anisotropic structuring specifically visible near the edges (Fig. ). Calculating the WOP confirms the visual assessment indicating high structuring near the edges and low structuring in the centre region with a mean WOP of 0.46 ± 0.31 (Fig. ). In comparison, the pH 4.2 sample did not show dominant structural features (Fig. ) confirmed by the WOP analysis showing low values of anisotropy (0.02 ± 0.12). The vector maps for the high pH sample (Fig. ) show a regular pattern, following the underlying parabolic pattern, while the low pH sample (Fig. ) shows the vectors oriented in random orientations. We calculated the mean angle for the top and bottom third of the vector fields shown in Fig. and. For the pH 6.5 sample, the angles of the top and bottom were 85° ± 17° and 96° ± 23°, respectively. A related t-test gave a p-value of 3E-10 suggesting that both mean angles are different. For the pH 4.2 sample, the angles of the top and bottom are 95° ± 45° and 88° ± 49°, respectively, with a p-value of 0.07 suggesting that both angles are not statistically different. Taken together, the pH 6.5 sample represents a parabolic flow profile, resulting from the sharp angle responses mirrored around 90°, whereas the pH 4.2 sample showed a more homogenous distribution of angles centred around 90° thereby resembling a plug-flow profile.