gelatination
英:[dʒelətɪ'neɪʃn] 美: [dʒelətɪ'neɪʃn]
gelatination 基本解释
释义凝胶化;凝胶作用;胶凝作用;
gelatination 相关例句
权威例句
Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transitionThermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryGelatinisation of starch: a combined SAXS/WAXS/DSC and SANS studyThe phase transformations in starch during gelatinisation: a liquid crystalline approachGelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetryCarrageenan-containing composition with improved gelatinisation propertiesRice 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