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。
This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .
对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。
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。
The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.
糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。
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。
This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.
研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
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。
To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.
本文用改性淀粉原位凝胶注模成型技术制备了具有较高强度和均匀性良好的氧化铝陶瓷坯体。
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。
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。
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。
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