n.凝胶化（作用）；胶凝（作用）；明胶化（作用）

The cook carefully monitored the gelatinization process of the starch to ensure a smooth sauce consistency.
烹饪师密切关注淀粉的凝胶化过程以保证酱汁的顺滑质地。
When boiling water hits the agar agar, it undergoes gelatinization, turning from a powdery substance into a translucent jelly.
当热水碰到 agar agar 时，它会进行凝胶化，从粉末状物质变成透明的果冻。
The recipe calls for the rice to be pre-gelatinized before combining with other ingredients, to prevent sticking during cooking.
食谱要求在混合其他食材之前先对米饭进行预凝胶化，以防烹饪时粘连。
Gelatinization of wheat gluten is crucial for making chewy and elastic bread dough.
小麦蛋白的凝胶化对于制作有嚼劲且弹性十足的面团至关重要。
The chemist observed the gelatinization of cellulose fibers during the experiment, which led to the formation of a strong adhesive.
化学家在实验中观察到了纤维素纤维的凝胶化过程，这导致了强力胶水的形成。
During the preparation of some traditional desserts, custards undergo gelatinization to achieve that creamy texture.
在传统甜点制作过程中，蛋奶酥需要经过凝胶化处理以获得丝滑的口感。
The manufacturer tested different temperatures to optimize the gelatinization of the protein in their nutritional bars.
制造商测试了不同的温度以优化营养棒中蛋白质的凝胶化过程。
The process of gelatinization can also be used to clarify broths or soups, removing unwanted impurities.
凝胶化过程还可用于澄清汤或肉汤，去除不需要的杂质。
In the brewing industry, gelatinization helps break down the starches in grains, facilitating fermentation.
在酿酒行业，凝胶化有助于分解谷物中的淀粉，促进发酵过程。
The study investigated the effect of different pH levels on the gelatinization rate of potato starch, a common ingredient in many dishes.
这项研究探讨了不同pH值对马铃薯淀粉凝胶化速度的影响，这是许多菜肴中常见的成分。