gelatinization
英
美
n. 凝胶化（作用）；胶凝（作用）；明胶化（作用）
双语例句
- The ionic interactions of gums and starches were found to play an important role in the gelatinization characteristics and rheological properties of the mixtures.
研究发现胶体与淀粉之间的电荷相互作用对复配体系的糊化性质和流变学性质起重要的作用。 - Method for determination of cereal and starch gelatinization properties using a viscograph
GB/T14490-1993谷物及淀粉糊化特性测定法粘度仪法 - Rice roasting process is a novel technique for raw starch gelatinization.
焙炒是一种全新的使原料淀粉糊化的方法。 - Stabilization effects of interior gelatinization on liposomes in freeze-drying
内部胶凝化在脂质体冷冻干燥中的稳定作用 - Influencing Factors for In-vitro Protein Digestibility and Starch Gelatinization Degree of Feedstuff
加工对饲料蛋白质体外消化率和糊化度的影响 - Mix the butter and flour into a paste. Effect of dough gelatinization on concentration of oil in instant noodle
将奶油和面粉合成面团。面团α化对油炸方便面含油率的影响 - Buckwheat starch is separated by water extraction and the granular structure, composition, gelatinization characteristic, gel texture characteristics of buckwheat starch are determined in the paper.
分析了低渗透油藏内的胶凝结构，高分子石蜡、胶质和沥青质的特点及其对石油结构力学性质的影响。 - Effect of dough gelatinization on concentration of oil in instant noodle
面团α化对油炸方便面含油率的影响 - 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； - The relative crystallinity and the peak gelatinization temperature of remnant granules became larger as the degree of gelatinization increased.
淀粉颗粒糊化程度越高，所得残存颗粒的相对结晶度和糊化峰值温度越大。 - The steep rise is due to intensive starch gelatinization.
粘度的快速增加主要是由于淀粉强烈的糊化作用。 - The production techniques of Xiaoqu liquor by corn were introduced in details including the proportioning of raw materials, grains gelatinization, bacteria culture, fermentation and distillation etc.
介绍了用玉米原料生产小曲白酒的工艺方法，详细介绍了原料配比、粮食糊化、培菌、发酵、蒸馏等工序的工艺操作方法及注意事项。 - In contrast, although indica rice exhibited middle levels of peak viscosity and breakdown rate, it had the highest gelatinization temperature, final viscosity and retrogradation value.
而籼米峰值黏度、破损值则居中，起糊温度、最终黏度和回生值较高。 - The domestic and foreign research related to starch gelatinization in recent years was summarized.
摘要对近年来国内外有关淀粉凝胶的研究进行综述。 - Starch Gelatinization and Retrogradation Properties under Different Basic Fertilizer Regimes and Nitrogen Topdressing at Jointing Stage of Waxy Maize
基肥配比和拔节期追施氮肥对糯玉米淀粉胶凝和回生特性的影响 - Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff
膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响 - Effects of tea polysaccharide on gelatinization and aging properties of bread flour and its starch
薄煎饼系由蛋、面粉、牛奶等和成的糊状物做成。茶多糖对面包粉及其淀粉糊化和老化特性的影响 - Gelatinization ratio and SDI of infant formula rice flour produced by new integration technology were increased by7.
为了进一步提高婴幼儿米粉的消化吸收性能，将生物酶解技术与传统滚筒米粉生产工艺集成。 - The viscosity value and temperature at maximum viscosity ( i. e., the temperature reflecting the end of gelatinization) are then read.
在图中可读出粘度值以及在最大粘度值处的温度（即该温度表明糊化的终止）。 - The gelatinization of wheat flour paste using traditional heating and microwave was compared.
对传统加热糊化和微波糊化小麦面浆的过程进行了比较。 - DSC Study of Effects of Water Content on Gelatinization and Aging of Starch
水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究 - These tests depend to a great extent on gelatinization properties of starches and the presence of a-amylase.
这些实验很大程度上取决于淀粉的糊化特性及α-淀粉酶存在与否。 - Effects of gelatinization temperature on amylose crystallization of rice starch;
研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度。 - The author discusses the starch's gelatinization, ageing mechanism, condition and uses in food processing for reference.
本文对淀粉的糊化、老化机理、条件及其在粮食食品加工中的应用等进行了探讨，可供参考。 - Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch
水分含量对大米淀粉糊化和回生的影响 - Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch
大米淀粉胶凝和回生机理的研究 - The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry.
利用差示扫描量热仪和动态流变仪对3种不同大米淀粉的胶凝和回生过程进行了研究。 - The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。 - Compared to TQ, TRS starch showed higher gelatinization temperatures, lower gelatinization enthalpy and swelling power.
与TQ相比，TRS淀粉具有高的糊化温度和低的糊化热焓与膨胀势。 - Oxidized starch gelatinization and the role of the surface modification are discussed.
研究了氧化淀粉的糊化机理，对其表面改性作用进行了探讨。