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gelatinization

美 [dʒɪlætɪnaɪ'zeɪʃ(ə)n]英 [dʒɪlætɪnaɪ'zeɪʃ(ə)n]

n.糊化；胶凝作用；胶凝过程；明胶化
网络淀粉糊化；淀粉的糊化；糊化作用

gelatinization

英-汉网络释义

gelatinization

糊化

糊化（gelatinization）淀粉转变成淀粉糊的过程又称胶淀粉,分子相对较大,一般由几千个葡萄糖残基组成.支链淀粉难溶于水,其 …

淀粉糊化

三、说命淀粉糊化(Gelatinization)和老化(Retrogradation)之机制以及影响因素? (20分)八十二年专门职业及技术人员高等考试试 …

淀粉的糊化

淀粉的糊化（ Gelatinization）,淀粉粒在适当温度（ 55 ℃ ~60 ℃ ）下，在水中溶胀，分裂，形成均匀的糊状溶液的过程被称为 …

胶凝

石油词汇英语翻译(GH)--石油百科 ... gelatiniform 胶状的 gelatinization 胶凝 gelatinized starch 糊化淀粉 ...

糊化作用

(一)糊化作用(gelatinization)：主要为加热淀粉颗粒吸水膨润造成，步骤如下：1.加热使水进入淀粉的非结晶区。

胶凝作用

血凝素 in... ... 胶凝剂 gelling agents 胶凝作用 gelatinization 聚丙烯酰胺凝胶电泳 polyacrylamide gel electrophoresis ...

凝胶化

凝胶化;物理性质,化学性质,英文名,分... ... 8) 胶;胶水;骨胶; glue 1) 凝胶化; gelatinization;gelation 2) 胶凝作用; gelation ...

糊化反应

添水加热后，淀粉发生糊化反应（gelatinization）导致液体粘度增加，这就是为什么芡汁一下锅，食材就立刻被裹上一层黏液。 …

例句：

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。

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。

RICE . EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING .

水稻 .烹饪过程中的谷粒胶凝时间的评估

It was concluded that both acid and alkali can promote the gelatinization , w. . .

可知酸、碱可以促进黑血糯的糊化，而蔗糖则有一定的抑制作用。

Beginning of gelatinization (temperature when the viscosity starts to rise ).

糊化起始（粘度开始增加的温度）

It is suitable for the gelatinization and maturation of flour dough steamed nearly to maturing .

适用于蒸制致熟的面块（团）的充分糊化和熟化。

And gelatinization is yet another oven transformation .

凝胶反应，还不是最后一个发生在烤箱里的转变。

Too dry , the adhesive bonding of inflation of runhe water is necessary for macherent absorption , resulting in gum is not gelatinization .

太干燥时，黏合剂的膨润和粘合所必需的水分被原纸吸收，结果造成胶未糊化现象。

The Heat Vulcanization Gelatinization Joint Technology of Coal Handling Belt

输煤皮带热硫化胶接工艺

Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties

兰州拉面对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异

Characterization and sintering behavior of ultra-fine Mo-Cu powder prepared by gelatinization -coreduction method

凝胶 -共还原法制备超细 Mo-Cu 粉末及其烧结性能

Variation in Root Starch Gelatinization Characteristics During the Growth and Development of Sweetpotato

不同生育期甘薯块根淀粉糊化特性的差异

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

辐照淀粉与聚丙烯酰胺共煮糊化特性

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