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Related to gelatinization: gelation, retrogradation


Conversion into gelatin or a substance resembling it.
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There was however no difference observed in the enthalpy of gelatinization of the nAYBS and [oxAYBS.
Banana starch gelatinization has been reported to produce a peak between 70 and 74.
The oxidation levels did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches.
The Peak temperature is the temperature indicated at the time of maximum peak value of RVA, it gives an indication of the gelatinization time during processing [21].
Above a critical temperature, called the gelatinization temperature, the intermolecular hydrogen bonding is thermally disrupted and the granules swell irreversibly.
The researchers examined the effect of temperature, pressure and treatment time on the degree of starch gelatinization.
02%), gelation capacity (20%) and gelatinization temperature (82oC) while gelation time was 20 minutes.
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches.
Effect of gelatinization degree and inclusion level of dietary starch on the characteristics of digesta and faeces in Nile tilapia (Oreochromis niloticus (L.
272: Effect of Heat and Shear on the Gelatinization of Thermoplastic Starch With Various Plasticizers
At pressures greater than 300 MPa, batter consistency increased, mainly due to the pressure-induced gelatinization of starch.