gelatinization
基本解释
- n. 凝胶化（作用）
英汉例句
- The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC).
采用差热扫描量热法（DSC）研究了不同压力及保压时间对玉米淀粉糊化度的影响。 - The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art, quality and taste of starch food.
淀粉的最基本特性是糊化和老化，它对淀粉质食品的加工工艺、质量和风味有极重要的影响。 - This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下，挤压膨化对玉米糊化度的影响。
双语例句
词组短语
- gelatinization properties 糊化特性
- gelatinization mechanism 胶凝机理
- gelatinization viscosity 糊化黏度
- interior gelatinization 内部胶凝
- its gelatinization 糊化
短语
专业释义
- 糊化
Gelatinization temperature of four fernery starchs is between 55℃and 76℃.
蕨根淀粉的糊化温度介于55-76℃之间,糊化焓AH为9.65 J／g。 - 胶凝作用
- 凝胶化
- 糊化
- 糊化
- 胶凝作用
- 涂胶质于…；用明胶处理
- 凝胶化作用
- 胶凝
- 凝胶化