gelatinization 中文意思是什麼

gelatinization 解釋
膠化；糊化
  1. The effects of substitution degree on paste viscosity, clarity, freeze - thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti - mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied

    摘要研究了香芋澱粉磷酸脂的糊粘度、透明度、凍融穩定性、沉降穩定性、糊化難易程度、耐糖、耐鹽和抗黴菌能力。
  2. The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze - thaw stability and anti - mycotic characteristics improved, and paste viscosity decreased

    結果表明，與原澱粉相比，香芋澱粉磷酸酯更容易糊化、透明度高、沉降穩定性好、凍融穩定性和抗黴菌能力有所改善、糊粘度減小。
  3. Eeffect of extruded on gelatinization degree of maize starch

    擠壓膨化對玉米澱粉糊化程度影響的研究
  4. Rice. evaluation of gelatinization time of kernels during cooking

    大米.烹飪過程中米粒膠凝時間的評估
  5. The steep rise is due to intensive starch gelatinization

    粘度的快速增加主要是由於澱粉強烈的糊化作用。
  6. The domestic and foreign research related to starch gelatinization in recent years was summarized

    摘要對近年來國內外有關澱粉凝膠的研究進行綜述。
  7. The effects of starch origin, starch category, moisture content, temperature, salt, coexisting ingredients and denaturation on starch gelatinization were described, commenced from forming mechanism of starch gelatinization

    從凝膠形成的機理出發，全面地論述了澱粉來源、澱粉種類、水分、溫度、鹽類、共存成分及變性對澱粉凝膠的影響。
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