gelatinize

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Related to gelatinization: gelation, retrogradation
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Synonyms for gelatinize

to change or be changed from a liquid into a soft, semisolid, or solid mass

Synonyms for gelatinize

coat with gelatin

Related Words

become gelatinous or change into a jelly

convert into gelatinous form or jelly

References in periodicals archive ?
There was however no difference observed in the enthalpy of gelatinization of the nAYBS and [oxAYBS.sup.*].
The amount of liquid used affects gelatinization. There must be an adequate supply of liquid for the starch granules to absorb, taking into consideration the type of starch used and any evaporation of the liquid as it is heated.
Also, retention of moisture has been linked to an increase in starch gelatinization and improvement in pellet quality [7].
It is possible that precooking caused partial starch gelatinization in the glutinous rice.
The [T.sub.22] represents the water associated with the starch/arabinoxylans, as the gelatinization process includes the absorption of water [32].
The highest onset and peak temperatures for starch gelatinization occurred in the presence of sucrose, fructose, sorbitol, glucose and inulin.
This might be because of the destruction of crystalline structure of starch granules caused by the gelatinization during the mixing process with PVA at 90[degrees]C for 10 minutes.
The amylograph results (Table 3) showed that fortification of wheat flour with buttermilk significantly (P [less than or equal to] 0.05) affected the gelatinization temperature, peak viscosity, and temperature at peak viscosity of fortified dough compared to control samples.
The degree of gelatinization of the starch of the experimental diets was determined by the amyloglucosidase method (SA et al., 2013).
It appears that this level, besides being influenced by the amount of amylose and gelatinization temperature, was also affected by the silica (317.10 mg [g.sup.-1]) content of the rice.
Starch gelatinization is the process in which the intermolecular bonds within the starch molecule are broken down in the presence of water and heat.
Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality.
The rise in swelling power could be due to the gelatinization of starches which unfolds the structure of starch granules.
The phenomenon occurred through the disruption and gelatinization of the starch polymer chains at a specific critical temperature [6].