gelatinization
美 [dʒɪlætɪnaɪ'zeɪʃ(ə)n] 
英 [dʒɪlætɪnaɪ'zeɪʃ(ə)n]
- n.糊化；胶凝作用；胶凝过程；明胶化
- 网络淀粉糊化；淀粉的糊化；糊化作用
英汉解释
例句
The solution is in the production schedule, as the production of large-sized corrugated cardboard that are evenly heated, gelatinization.
在生产计划安排时，尽可能先生产大规格瓦楞纸，使各种瓦楞纸板都受热均匀，糊化一致。
The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.
结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。
Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.
直链淀粉含量与糊化热焓呈显著负相关。
Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.
面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著；
And the gelatinization of the sinking aquafeed can be enhanced from 70. 5% to 91. 6%, similar to that of the floating aquafeed.
并且沉性水产饲料的糊化度由原先的70.5%提高到91.6%，达到浮性水产饲料的水平。
Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.
热特性分析发现随着脉冲电场强度的增大，起糊温度、峰值温度和糊化焓下降；
Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.
糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低；
Gelatinization temperature correlated significantly with rice flour appearance and shaping.
糊化温度与外观、成型的相关达到了显著水平。
Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor.
乙酰化改性降低了起糊温度，改善了淀粉的透明度和冻融稳定性，但粘度稳定性较差；
RICE. EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING.
水稻.烹饪过程中的谷粒胶凝时间的评估
The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
并测定了产物糊化温度、粘度、冻融稳定性等特性。
Through oxidation, gelatinization and graft copolymerization modified starch was gained by using soluble starch as raw material.
以可溶性淀粉为原料，通过对其氧化、糊化和接枝共聚等过程得到了改性淀粉；
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.
实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。
It was concluded that both acid and alkali can promote the gelatinization, w. . .
可知酸、碱可以促进黑血糯的糊化，而蔗糖则有一定的抑制作用。
Beginning of gelatinization (temperature when the viscosity starts to rise).
糊化起始（粘度开始增加的温度）
Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.
使淀粉分子水合和溶解，总的来说，称之为淀粉的糊化过程。
It is suitable for the gelatinization and maturation of flour dough steamed nearly to maturing.
适用于蒸制致熟的面块（团）的充分糊化和熟化。
And gelatinization is yet another oven transformation.
凝胶反应，还不是最后一个发生在烤箱里的转变。
Table 5 Effect of different treatments on gelatinization degree of rice Unit: min, mm.
表5不同处理因素水平对大米淀粉糊化度的影响单位：分钟，毫米。
Too dry, the adhesive bonding of inflation of runhe water is necessary for macherent absorption, resulting in gum is not gelatinization.
太干燥时，黏合剂的膨润和粘合所必需的水分被原纸吸收，结果造成胶未糊化现象。
The Heat Vulcanization Gelatinization Joint Technology of Coal Handling Belt
输煤皮带热硫化胶接工艺
Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties
兰州拉面对淀粉糊化特性的要求
Genetic Variation in the Starch Gelatinization Characteristics of Sweetpotato with High Pigment Contents
高色素甘薯淀粉糊化特性的基因型差异
Characterization and sintering behavior of ultra-fine Mo-Cu powder prepared by gelatinization-coreduction method
凝胶-共还原法制备超细Mo-Cu粉末及其烧结性能
Variation in Root Starch Gelatinization Characteristics During the Growth and Development of Sweetpotato
不同生育期甘薯块根淀粉糊化特性的差异
A Cooperative Method for Determination of Amylose Content and Gelatinization Temperature for Paddy Rice
稻米糊化温度和直链淀粉含量协同测定方法的研究
Study on Gelatinization Properties of Colocasia Esculenta Schott Starch Phosphate Ester
香芋淀粉磷酸酯的糊化特性研究
Character of boiled gelatinization about radiated starch and polyacrylamide
辐照淀粉与聚丙烯酰胺共煮糊化特性
Results: The viscosity of gelatinization of wheat flour declines with the addition of fermented brown rice meal;
结果表明：随着发酵糙米粉添加量的增大，小麦粉的糊化黏度呈现下降的趋势；
Method for determination of cereal and starch gelatinization properties using a viscograph
谷物及淀粉糊化特性测定法粘度仪法
Effect of the Additive for Lanzhou Alkaline Pulled Noodles on Gelatinization Property of Wheat Flour
兰州拉面添加剂对面粉糊化特性的影响
Comparative Studies on the Starch Gelatinization Characteristics of Five Cereal Crops
五种禾谷类作物淀粉糊化特性的比较研究
Study on gelatinization characteristics of rice starch gelatinized by microwave
大米淀粉的微波糊化特性研究
The rapid measurement for the gelatinization rate of roasted rice
焙炒米糊化率的快速测定方法
A Simplified Method for Evaluating Gelatinization Temperature and Amylose Content of Rice
稻米糊化温度和直链淀粉含量的简易测定法
Gelatinization characteristics of potato using as auxiliary material for beer
马铃薯用作啤酒辅料的糊化工艺研究
Gelatinization Behavior during The High Temperature Process of Starch
高温下淀粉的凝胶化作用
Determination of gelatinization temperature of Lotus Root starch
莲藕淀粉糊化温度的测定
Study on structure and gelatinization property of the cross-linked starch
高直链交联变性淀粉结构及糊化性质的研究
