gelatinization


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Related to gelatinization: gelation, retrogradation

ge·lat·i·nize

 (jə-lăt′n-īz′, jĕl′ə-tn-īz′)
v. ge·lat·i·nized, ge·lat·i·niz·ing, ge·lat·i·niz·es
v.tr.
1. To convert to gelatin or jelly.
2. To coat with gelatin.
v.intr.
To become gelatinous.

ge·lat′i·ni·za′tion (-lăt′n-ĭ-zā′shən) n.
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References in periodicals archive ?
The polysaccharide has been found to be useful in a variety of applications due to its most practical property of gelatinization.
Bolivar has an intermediate gelatinization temperature (70-75[degrees]C), as indicated by alkali spreading values of 3 to 5 in a 17 g [kg.
There is also a first time examination of starch gelatinization in rice during cooking.
The descriptive terms would then include viscosity, gel strength, shear stability, freeze/thaw stability, acid stability, gelatinization temperature, digestibility, clarity, and ingredient interactions.
After samples were stored for up to 28 days, the calorimeter was used again to study the gelatinization and retrogradation processes.
29] Moorthy SN, Rickard J and JMR Blanshard Influence of gelatinization of cassava starch and flour on the textural properties of some food products.
They showed that transformation-like gelatinization and retrogradation affect the viscoelastic behavior of molten starch.
The QPM starch had viscoamylograph and gelatinization properties similar to regular corn starches.
Gelatinization takes place when a water-based slurry is heated to 90 C.