gelatinization怎么读，gelatinization什么意思，gelatinization短语和例句

1.The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；

2.This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .

对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。

3.The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。

4.The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。

5.OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.

目的制备载紫杉醇内部胶凝化脂质体，考察内部胶凝在冷冻干燥中对脂质体的稳定作用。

6.The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。

7.At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。