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1·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。

2·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。

3·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。

4·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。

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 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。

7·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。

8·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。

9·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。

10·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。

糊化

1·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。

2·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；

3·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。

4·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。

5·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。