gelatinization
美 [d??læt?na?'ze??(?)n] 
英 [d??læt?na?'ze??(?)n]
- n.糊化；膠凝作用；膠凝過程；明膠化
- 網絡淀粉糊化；淀粉的糊化；糊化作用
英漢解釋
例句
The solution is in the production schedule, as the production of large-sized corrugated cardboard that are evenly heated, gelatinization.
在生產計劃安排時，盡可能先生產大規格瓦楞紙，使各種瓦楞紙板都受熱均勻，糊化一致。
The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.
結果表明，微波處理降低了淀粉的膨脹度和溶解度、凍溶穩定性以及焓值，提高了糊化轉變溫度及轉變溫度范圍。
Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.
直鏈淀粉含量與糊化熱焓呈顯著負相關。
Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.
面粉的峰值黏度、最后黏度與回升值都逐漸降低，而糊化溫度變化不顯著；
And the gelatinization of the sinking aquafeed can be enhanced from 70. 5% to 91. 6%, similar to that of the floating aquafeed.
并且沉性水產飼料的糊化度由原先的70.5%提高到91.6%，達到浮性水產飼料的水平。
Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.
熱特性分析發現隨著脈沖電場強度的增大，起糊溫度、峰值溫度和糊化焓下降；
Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.
糊化溫度與糊化溫程升高，糊化時間延長，最高糊化黏度降低；
Gelatinization temperature correlated significantly with rice flour appearance and shaping.
糊化溫度與外觀、成型的相關達到了顯著水平。
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溫度，改善了淀粉的透明度和凍融穩定性，但粘度穩定性較差；
RICE. EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING.
水稻.烹飪過程中的谷粒膠凝時間的評估
The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
并測定了產物糊化溫度、粘度、凍融穩定性等特性。
Through oxidation, gelatinization and graft copolymerization modified starch was gained by using soluble starch as raw material.
以可溶性淀粉為原料，通過對其氧化、糊化和接枝共聚等過程得到了改性淀粉；
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示掃描量熱儀和動態流變儀對不同水分含量的大米淀粉糊化、短期回生和長期回生特性進行了研究。
SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.
實地氮肥管理還明顯降低了直鏈淀粉含量，提高了膠稠度，降低了糊化溫度和蛋白質含量。
It was concluded that both acid and alkali can promote the gelatinization, w. . .
可知酸、堿可以促進黑血糯的糊化，而蔗糖則有一定的抑制作用。
Beginning of gelatinization (temperature when the viscosity starts to rise).
糊化起始（粘度開始增加的溫度）
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，總的來說，稱之為淀粉的糊化過程。
It is suitable for the gelatinization and maturation of flour dough steamed nearly to maturing.
適用于蒸制致熟的面塊（團）的充分糊化和熟化。
And gelatinization is yet another oven transformation.
凝膠反應，還不是最后一個發生在烤箱里的轉變。
Table 5 Effect of different treatments on gelatinization degree of rice Unit: min, mm.
表5不同處理因素水平對大米淀粉糊化度的影響單位：分鐘，毫米。
Too dry, the adhesive bonding of inflation of runhe water is necessary for macherent absorption, resulting in gum is not gelatinization.
太干燥時，黏合劑的膨潤和粘合所必需的水分被原紙吸收，結果造成膠未糊化現象。
The Heat Vulcanization Gelatinization Joint Technology of Coal Handling Belt
輸煤皮帶熱硫化膠接工藝
Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties
蘭州拉面對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異
Characterization and sintering behavior of ultra-fine Mo-Cu powder prepared by gelatinization-coreduction method
凝膠-共還原法制備超細Mo-Cu粉末及其燒結性能
Variation in Root Starch Gelatinization Characteristics During the Growth and Development of Sweetpotato
不同生育期甘薯塊根淀粉糊化特性的差異
A Cooperative Method for Determination of Amylose Content and Gelatinization Temperature for Paddy Rice
稻米糊化溫度和直鏈淀粉含量協同測定方法的研究
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
輻照淀粉與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;
結果表明：隨著發酵糙米粉添加量的增大，小麥粉的糊化黏度呈現下降的趨勢；
Method for determination of cereal and starch gelatinization properties using a viscograph
谷物及淀粉糊化特性測定法粘度儀法
Effect of the Additive for Lanzhou Alkaline Pulled Noodles on Gelatinization Property of Wheat Flour
蘭州拉面添加劑對面粉糊化特性的影響
Comparative Studies on the Starch Gelatinization Characteristics of Five Cereal Crops
五種禾谷類作物淀粉糊化特性的比較研究
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測定方法
A Simplified Method for Evaluating Gelatinization Temperature and Amylose Content of Rice
稻米糊化溫度和直鏈淀粉含量的簡易測定法
Gelatinization characteristics of potato using as auxiliary material for beer
馬鈴薯用作啤酒輔料的糊化工藝研究
Gelatinization Behavior during The High Temperature Process of Starch
高溫下淀粉的凝膠化作用
Determination of gelatinization temperature of Lotus Root starch
蓮藕淀粉糊化溫度的測定
Study on structure and gelatinization property of the cross-linked starch
高直鏈交聯變性淀粉結構及糊化性質的研究
