gelatination
英 [dʒelətɪ'neɪʃn] 美 [dʒelətɪ'neɪʃn]

释义

凝胶化；凝胶作用；胶凝作用；

权威例句

Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition
Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study
The phase transformations in starch during gelatinisation: a liquid crystalline approach
Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetry
Carrageenan-containing composition with improved gelatinisation properties
Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular sta...
The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fra...
The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperat...
Properties of Damaged Starch Granules. II. Crystallinity, Molecular Order and Gelatinisation of Ball-milled Starches