gelatinization

基本解釋

• n. 凝膠化（作用）

同根派生

• gelatinization相關(guān)詞

英漢例句

雙語(yǔ)例句

• The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC).
  采用差熱掃描量熱法（DSC）研究了不同壓力及保壓時(shí)間對(duì)玉米淀粉糊化度的影響。
• 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，它對(duì)淀粉質(zhì)食品的加工工藝、質(zhì)量和風(fēng)味有極重要的影響。
• This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
  試驗(yàn)研究了在不同溫度、不同蒸汽添加量以及不同的壓力環(huán)直徑條件下，擠壓膨化對(duì)玉米糊化度的影響。

• gelatinization更多例句

詞組短語(yǔ)

短語(yǔ)

• gelatinization properties 糊化特性
• gelatinization mechanism 膠凝機(jī)理
• gelatinization viscosity 糊化黏度
• interior gelatinization 內(nèi)部膠凝
• its gelatinization 糊化

• gelatinization更多詞組

專業(yè)釋義

機(jī)械工程

• 糊化

  Gelatinization temperature of four fernery starchs is between 55℃and 76℃.
  蕨根淀粉的糊化溫度介于55-76℃之間,糊化焓AH為9.65 J／g。

• 膠凝作用
• 凝膠化

農(nóng)業(yè)科學(xué)

• 糊化

化學(xué)

• 糊化
• 膠凝作用

攝影

• 涂膠質(zhì)于…；用明膠處理

生物學(xué)

• 凝膠化作用
• 膠凝
• 凝膠化