gelatinization信息详情
n.凝胶化（作用）
gelatinisation───糊化；胶凝作用
gelatification───n.胶凝作用
gelatination───胶凝作用；[物化]凝胶化
keratinization───n.角质化；[生理]角化作用
platinization───n.铂化作用；镀铂作用
relativization───n.[数]相对化，相对性
Latinization───n.拉丁化；译成拉丁语；罗马天主教化
deaminization───n.去氨基（等于deamination）
desalinization───n.[化工][土壤]脱盐
The gelatinization of wheat flour paste using traditional heating and microwave was compared.───对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.───目的制备载紫杉醇内部胶凝化脂质体，考察内部胶凝在冷冻干燥中对脂质体的稳定作用。
Results show that lily starch had low gelatinization temperature and enthalpy.───结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。
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；
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
Gelatinization characteristics of potato using as auxiliary material for beer were studied.
Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor.
Mg had no distinct effect on gelatinization temperature in both treatments.
The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
There is no prominent change of gelatinization properties during ohmic heating.
Microwave treatment gelatinization transition temperatures and gelatinization temperature range of starches.
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The steep rise is due to intensive starch gelatinization.