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.
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References in periodicals archive ?
However, the problem of solidification of gelatinized cassava pulp at high concentration must be solved by milling the pulp into small pieces to enable easy penetration by the fungal mycelium, thus obtaining higher glucose content and decreasing viscosity of the CP medium.
Modulation of key enzymes of glycolysis, gluconeogenesis, amino acid catabolism, and TCA cycle of the tropical freshwater fish Labeo rohita fed gelatinized and non-gelatinized starch diet.
Chicha is a viscous liquid, while other preparations of maize using heat and water, such as porridge or bread, are moist or dry and still contain high levels of fermentable, gelatinized starches.
This might be explained by interaction between the gelatinized starch during precooking and some phenolic compounds that could reduce extractabilities of antioxidant activity [24].
However, knowledge of the rheological properties of starch and the development of the viscosity during the graft polymerization reaction is not just interesting because of product properties, it is as important for the design of both the reactor and the process-set up, especially when processing in the gelatinized state is opted.
CEDPs were resuspended at a density of 1 x [10.sup.6] cells/mL in 1.1% gelatinized alginate solution.
Pileipellis a cutis, slightly gelatinized, composed of cylindrical, prostrate to anticlinal hyphae, hyaline to yellowish brown in mass, thin-walled, with smooth or incrusted walls, 1.5-9 [micro]m diam.
Most early smokeless powders were flat flakes, with little variation in surface area, but gelatinized nitrocellulose could be forced through holes in metal, resulting in strands of extruded propellant.
The apparent viscosity of the gelatinized suspension was determined on a Brookfield HADV-II+ PRO viscometer with a number 2 spindle and a cutting speed of 200 rpm.
Gelatinized and Nongelatinized Corn Starch/Poly(Caprolactone) Blends: Characterization by Rheological, Mechanical and Morphological Properties.
The report discusses the clinical evidence for/against maca root and the pros and cons of different forms of maca (powder, gelatinized powder, extracts).