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

英汉

网络释义

n.
1.
糊化
2.
胶凝作用
3.
胶凝过程
4.
明胶化
1.
糊化
2.
胶凝作用
3.
胶凝过程
4.
明胶化

例句

释义:
全部全部,糊化糊化,胶凝作用胶凝作用,胶凝过程胶凝过程,明胶化明胶化,淀粉糊化淀粉糊化,淀粉的糊化淀粉的糊化,糊化作用糊化作用
类别:全部全部,口语口语,书面语书面语,标题标题,技术技术
来源:全部全部,字典字典,网络网络
难度:全部全部,简单简单,中等中等,难难
1.
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。
us.zph981011.xyz
2.
The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.
结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。
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3.
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。
124.205.222.100
4.
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。
paper.pet2008.cn
5.
Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.
热特性分析发现随着脉冲电场强度的增大，起糊温度、峰值温度和糊化焓下降；
202.38.194.234
6.
Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.
糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低；
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7.
Gelatinization temperature correlated significantly with rice flour appearance and shaping.
糊化温度与外观、成型的相关达到了显著水平。
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8.
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
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9.
The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
并测定了产物糊化温度、粘度、冻融稳定性等特性。
www.chemyq.com
10.
Through oxidation, gelatinization and graft copolymerization modified starch was gained by using soluble starch as raw material.
以可溶性淀粉为原料，通过对其氧化、糊化和接枝共聚等过程得到了改性淀粉；
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