青年中文gelatinization的意思
gelatinization中文翻譯：
n.凝膠化（作用）
gelatinisation───糊化；膠凝作用
gelatification───n.膠凝作用
gelatination───膠凝作用；[物化]凝膠化
keratinization───n.角質化；[生理]角化作用
platinization───n.鉑化作用；鍍鉑作用
relativization───n.[數]相對化，相對性
Latinization───n.拉丁化；譯成拉丁語；羅馬天主教化
deaminization───n.去氨基（等于deamination）
desalinization───n.[化工][土壤]脫鹽
The gelatinization of wheat flour paste using traditional heating and microwave was compared.───對傳統加熱糊化和微波糊化小麥面漿的過程進行了比較。
OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.───目的制備載紫杉醇內部膠凝化脂質體，考察內部膠凝在冷凍干燥中對脂質體的穩定作用。
Results show that lily starch had low gelatinization temperature and enthalpy.───結果表明，百合淀粉具有糊化溫度低、糊化熱焓小、易糊化等特點。
The solution is in the production schedule, as the production of large-sized corrugated cardboard that are evenly heated, gelatinization.───在生產計劃安排時，盡可能先生產大規格瓦楞紙，使各種瓦楞紙板都受熱均勻，糊化一致。
The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.───結果表明，微波處理降低了淀粉的膨脹度和溶解度、凍溶穩定性以及焓值，提高了糊化轉變溫度及轉變溫度范圍。
Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.───直鏈淀粉含量與糊化熱焓呈顯著負相關。
Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.───面粉的峰值黏度、最后黏度與回升值都逐漸降低，而糊化溫度變化不顯著；
And the gelatinization of the sinking aquafeed can be enhanced from 70. 5% to 91. 6%, similar to that of the floating aquafeed.───并且沉性水產飼料的糊化度由原先的70.5%提高到91.6%，達到浮性水產飼料的水平。
Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.───熱特性分析發現隨著脈沖電場強度的增大，起糊溫度、峰值溫度和糊化焓下降；
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
Gelatinization characteristics of potato using as auxiliary material for beer were studied.
Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor.
Mg had no distinct effect on gelatinization temperature in both treatments.
The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
There is no prominent change of gelatinization properties during ohmic heating.
Microwave treatment gelatinization transition temperatures and gelatinization temperature range of starches.
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The steep rise is due to intensive starch gelatinization.