gelatinize


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gelatinize

[jə′lat·ən‚īz]
(engineering)
To coat or treat with a solution of gelatin.
(materials)
To convert into a gelatinous form or into a gel.
References in periodicals archive ?
Pure starches gelatinize faster, for example pure corn starch gelatinized at 17.
First he added calcium chloride to samples to gelatinize the starch at room temperature.
The researchers prepared film solutions by mixing a polyol and potato starch into water which they heated to gelatinize starch.
The solutions were heated to gelatinize the starch.
Eventually, that fluid gelatinizes into a proteinaceous goo.
Still, cassava starch is considered a good candidate for testing of a process in the gel phase since it gelatinizes more easily and at a lower total viscosity than starches from many other sources [1].
Composed primarily of the starch component amylopectin, the rice gelatinizes, giving it a glue-like consistency after cooking.
This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.