... gelatinized silk 涂胶丝 gelatinized starch 胶凝淀粉 ; 糊化淀粉 ; 凝胶化淀粉 gelatinized cellulose 胶凝纤维素 ...
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在其它产品中如蛋糕和白面包，它们含水量较高，约96%的小麦淀粉颗粒被胶凝而且有许多变形。
In other products, such as angel food cake and white bread, which are higher in moisture, about 96 % of the wheat starch granules are gelatinized and many become deformed.
为今后探讨玉米凝胶淀粉是否能代替食品行业中常用的胶凝剂琼脂、明胶等提供理论依据。
In this way, it is discussed whether gelatinous cornstarch could replace agar, gelatin and other gelatinizers in food industry.
结果表明：酸改性淀粉具有低粘度、高浓度下稳定的凝胶性、并具有良好的咀嚼性和弹性，可以在食品工业中广泛应用的一种良好的食品胶凝剂。
The results indicate that acid modified starch has a lower viscidity, better gelation, and better chew and spring than others. It is more suitable to be a better gelation in the food industry.
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