gelatinization是什么意思_gelatinization的音标_用法_翻译_短语搭配_权威例句

同近义词

• n.[物化]凝胶化（作用）

  gelification

词组短语

1. gelatinization properties 糊化特性

2. chemical gelatinization 化学糊化

3. gelatinization temperature 糊化温度

4. gelatinization temperature range 粮食 糊化温度范围

5. degree of gelatinization 糊化程度指标

6. Starch gelatinization 淀粉糊化

7. gelatinization point 糊化温度 ; 糊化点

8. gelatinization degree 糊化度 ; 糊化程度

权威例句

1. 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

2. 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。

3. Genetic Analysis of Gelatinization Temperature of Indica Type Hybrid Rice

籼型杂交水稻稻米糊化温度的遗传分析

4. Significant positive correlation exist between gelatinization peak temperature and heat enthalpy.

热力学参数顶点温度与热焓值间存在较大的正相关性。

5. 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。

6. 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。

7. The study of suitable feed processing parameter for starch gelatinization

饲料淀粉糊化的适宜加工工艺参数研究

8. Effect of Particle Size of Corn Starch on Its Gelatinization Behavior

玉米淀粉的粒度效应对其糊化行为影响研究

9. 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。

10. 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。

11. Study on starch gelatinization characteristics of potato in Yunnan province

云南省马铃薯淀粉糊化特性研究

12. The Heat Vulcanization Gelatinization Joint Technology of Coal Handling Belt

输煤皮带热硫化胶接工艺

13. Research on Wheat Starch Gelatinization Dynamics under High Pressure

小麦淀粉高压糊化动力学的研究

14. A Study on the Gelatinization Properties of Rice Starch

稻米淀粉糊化进程研究

15. The Effect on Specific Property of Starch Gelatinization by High Pressure

高压对淀粉糊化特性的影响

16. 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

17. 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。

18. Genetic analysis of rice gelatinization temperature

水稻糊化温度的遗传分析

19. 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.《互联网》

20. Application of High Temperature α-Gelatinization Techniques for Rice Pretreatment in Rice Brewing Processes

高温流化α-化在酿酒用大米预处理中的应用

21. The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；

22. 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.《互联网》

23. Gelatinization of starch is an important property for its application.

糊化是淀粉的重要性质。

24. Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.

使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.《互联网》

25. Study on structure and gelatinization property of the cross-linked starch

高直链交联变性淀粉结构及糊化性质的研究

26. 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。

27. In the samples with full gelatinization, basically there is no complete particle, starch particles were completely destroyed and the fragments are more, but the adhesion is very serious.

全糊化样品的颗粒形态基本上不存在，淀粉颗粒全部被破坏，碎片较多，但是粘连很严重。

28. Comparative Studies on the Starch Gelatinization Characteristics of Five Cereal Crops

五种禾谷类作物淀粉糊化特性的比较研究

29. Research of gelatinization characteristics of dumpling flour with rapid viscosity analyzer

使用快速粘度分析仪研究饺子粉的糊化特性

30. The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.

本文分析了亚洲栽培稻七个生态型66个品种的糊化温度。

31. The rapid measurement for the gelatinization rate of roasted rice

焙炒米糊化率的快速测定方法

32. 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。

33. The range of gelatinization and gel enthalpy of the three kinds of starch microcrystallines compared with their counterpart native starches.

与原淀粉相比，三种淀粉的凝胶范围有很大提高，吸热焓降低。

34. Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.

不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。

35. 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。《provided by jukuu》

36. The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…

脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。

37. After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.

经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；

38. Genetic analysis of gelatinization temperature in 35 rice cross combinations

35个水稻杂交组合的糊化温度遗传分析

39. 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

40. Results show that lily starch had low gelatinization temperature and enthalpy.

结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。

41. The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;

饲料粉碎粒度下降，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。

42. Change of lipid of rice during staling and effect on Gelatinization Characteristics

脂类在稻米陈化过程中的变化及与稻米糊化特性的关系

43. It was concluded that both acid and alkali can promote the gelatinization, w...

可知酸、碱可以促进黑血糯的糊化，而蔗糖则有一定的抑制作用。

44. The Effects of Extra High Pressure on Gelatinization of Potato Starch

超高压对马铃薯淀粉糊化作用的研究

45. Gelatinization Behavior during The High Temperature Process of Starch

高温下淀粉的凝胶化作用

46. Effect of High Pressure on Gelatinization Degree of Maize Starch

高压对玉米淀粉糊化度影响的研究

47. 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。

48. The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.

采用差示扫描量热仪（ DSC）研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。

49. Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.《互联网》

50. 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。

51. To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.

本文用改性淀粉原位凝胶注模成型技术制备了具有较高强度和均匀性良好的氧化铝陶瓷坯体。

52. 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。

53. This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.

针对即食方便米饭在贮存过程中易老化的问题，以糊化度为实验指标，研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。

54. Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。

55. Study on Gelatinization Characteristics of Black Rice

黑米糊化特性的研究

56. 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；

57. The effects of illumination and gelatinization on the current collapse are also studied.

关于紫外光照以及涂胶对电流崩塌的影响，本文也有研究。

58. The results indicated that the gelatinization temperature is from 66.5 ℃ to 77.5 ℃.

结果表明，栓皮栎淀粉的糊化温度为66.5～77.5℃；

59. There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.《互联网》

60. This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.

研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。