retrogradation
英 [retrəgrə'deɪʃən] 美 [retrəgrə'deɪʃən]

n.

向后；后退；退化；恶化

英英释义

Retrogradation

• Retrogradation is a reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, causing the liquid to gel.

以上来源于:Wikipedia

权威例句

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch
The roles of amylose and amylopectin in the gelation and retrogradation of starch
The structure of four waxy starches related to gelatinization and retrogradation
Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches
The effect of concentration and botanical source on the gelation and retrogradation of starch
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch.
Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and thei...
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing g...