gelatinization

gelatinization的基本解释

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胶凝作用, [化] 胶凝, 凝胶化, 凝胶化作用, 糊化, 淀粉糊化作用

与gelatinization相关的网络例句 [注：此内容来源于网络，仅供参考]

Rapid and accurate method is needed to measure the degree of gelatinization and retrogradation.

建立快速、准确的回生度测定方法是考察体系回生特性的前提。

At such condition, starch gelatinization was 90%~92%, protein digestibility was 90%~92%.

在此条件下，饲料的淀粉糊化度为90%~92%，蛋白质体外消化率为90%~92%。

The results showed that all food additives increased the temperature of gelatinization.

结果表明，四种添加剂均使淀粉的糊化温度升高。

The change of gelatinization properties with high pressure treatment were studied by DSC method.

淀粉是食品常见的主要成分之一，关于其在高压下性能的变化，国内外研究尚少。

Here the inheritance of gelatinization temperature,which was represented by alkali spreading value,was reported.

研究了以碱消值表示的糊化温度的遗传和QTL位点。

与gelatinization相关的网络解释 [注：此内容来源于网络，仅供参考]

gelatinization：糊化

(72)糊化(Gelatinization) 淀粉类物质与水在一定温度下变成具有粘性的半透明凝胶或糊状体的现象. (73)相容性(Compatibility) 两种或两种以上物质混合时,不产生排斥分离现象的能力.

gelatinization：明胶化

许多因素会影响食物对血糖的反应,包括碳水化合物的數量、糖的种类(葡萄糖、果糖、蔗糖、乳糖)、淀粉的本质状态(淀粉糖、支键淀粉、不易分解的淀粉)、烹调与食物处理(淀粉明膠化(gelatinization)的程度、颗粒大小、細胞型态)与食物型态,

gelatinization：胶化

许多因素会影响食物对血糖的反应,包括碳水化合物的數量、糖的种类(葡萄糖、果糖、蔗糖、乳糖)、淀粉的本质状态(淀粉糖、支键淀粉、不易分解的淀粉)、烹调与食物处理(淀粉明膠化(gelatinization)的程度、颗粒大小、細胞型态)与食物型态,

gelatinization：胶凝

gelatiniform 胶状的 | gelatinization 胶凝 | gelatinized starch 糊化淀粉

starch gelatinization：淀粉糊化

微细化淀粉:micronized starch | 淀粉糊化:starch gelatinization | 阳离子淀粉:cationic starch