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gelatinization    
明胶化; 胶凝; 胶凝作用

明胶化; 胶凝; 胶凝作用


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  • Starch gelatinization - Wikipedia
    Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water
  • Starch Gelatinization - Biology Reader
    Starch gelatinization is a process in which the solid starch granules turn into a gelated starch when dissolved and heated in water This post describes the definition, process and factors affecting starch gelatinization
  • Gelatinization: the science of starch - Food Drink Life
    At its core, gelatinization is the process in which starch granules, found abundantly in grains, legumes and vegetables, absorb liquid and swell This swelling leads to the release of starch molecules, which interact and create a thickened, gel-like substance
  • Carbohydrates: gelatinisation - Institute of Food Science and Technology
    Gelatinisation is complete when the liquid reaches around 96C As the mixture cools it thickens even more, setting and firming It turns into a gel at about 38°C The effect of sugars on the thickening of the sauce Other ingredients contained within a sauce can slow down the rate that the water is absorbed For example, a sauce containing sugar
  • 1. 5: Gelatinization - Chemistry LibreTexts
    Gelatin is a water-soluble protein extracted from animal tissue and used as a gelling agent, a thickener, an emulsifier, a whipping agent, a stabilizer, and a substance that imparts a smooth mouth feel to foods It is thermo-reversible, meaning the setting properties or action can be reversed by heating
  • Gelatinization - an overview | ScienceDirect Topics
    Gelatinization is an endothermic process in which the starch microcrystals break as the temperature increases, followed by hydration, resulting in a variety of changes such as particle swelling, natural crystal melting, birefringence loss and starch dissolution (Rafiq et al , 2018)
  • Starch Gelatinization and Modification - SpringerLink
    Gelatinization is an endothermic reaction involving starch, moisture, and heat The gelatinization properties of starches such as gelatinization temperature, change in enthalpy, and melting of amylose–lipid complex vary substantially depending on botanical sources and genomic credentials
  • Gelatinization – Modern Pastry and Plated Dessert Techniques
    Gelatin is a water-soluble protein extracted from animal tissue and used as a gelling agent, a thickener, an emulsifier, a whipping agent, a stabilizer, and a substance that imparts a smooth mouth feel to foods It is thermo-reversible, meaning the setting properties or action can be reversed by heating
  • Gelatinization - (Principles of Food Science) - Vocab . . . - Fiveable
    Gelatinization is the process where starch granules absorb water and swell upon heating, resulting in the thickening of mixtures This transformation occurs when heat breaks down the intermolecular bonds in starch, allowing it to interact with water and form a gel-like structure





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