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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model

Hongyuan Chenga Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China;b National Food Institute, Technical University of Denmark, Kgs. Lyngby, DenmarkCorrespondence[email protected]
,
Hao Wanga Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
,
Shifeng Maa Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
,
Min Xuea Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
,
Junguo Lia Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
&
Jie Yanga Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, ChinaCorrespondence[email protected]
Pages 463-476 | Received 17 Aug 2021, Accepted 19 Feb 2022, Published online: 13 Mar 2022

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