gelatinize

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gelatinize

 [jĕ-lat´ĭ-nīz]
1. to convert into gelatin.
2. to become converted into gelatin.

ge·lat·i·nize

(jĕ-lat'i-nīz),
1. To convert into gelatin.
2. To become gelatinous.
Synonym(s): gelate

ge·lat·i·nize

(jĕ-lat'i-nīz)
1. To convert into gelatin.
2. To become gelatinous.

gelatinize

to convert into a jelly, or to become converted into gelatin. Feed grains are said to be gelatinized when they are treated by a combination of moisture, heat and pressure so as to rupture their starch granules.
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References in periodicals archive ?
They attributed the increase in gelatinisations to the hydrolysis of the amorphous lamella which functions to destabilize the crystalline lamella by increasing the hydration and swelling of crystallites.
Roasting not only imparts a desirable flavour and colour in Kwete, but also to some extent gelatinises the starch in the dough rendering it readily available for gelatinisation by malt diastatic enzymes during mashing step.
The manufacturing technology used enables strict control over the degree and speed of gelatinisation.
Structural aspects provide insight into crystallinity characteristics and gelatinisation behavior of granular starch.
Rheological Aspects: Helix-Coil Transition in Thermoreversible Gels, Microstructural Origins of the Rheology of Fluid Gels, Dynamic Mechanical Characteristics of Red Algal Polysaccharide Gels Composed of Soluble Starch and Starch Granules, Morphology Control in Disperse Biopolymer Mixtures with at Least One Gelling Component, Determining the Yield Stress of Xanthan Solutions via Droplet Rise Experiments, Predicting the Rheology of Water-in-water Emulsions, Influence of Pentosans on the Rheological and Thermal Properties of Starch Isolated from Two Different Wheat Varieties, Gelatinisation Properties of Sago Starch in the Presence of Salts, Effect of [K.