1.The solution is in the production schedule, as the production of large-sized corrugated cardboard that are evenly heated, gelatinization.
在生产计划安排时，尽可能先生产大规格瓦楞纸，使各种瓦楞纸板都受热均匀，糊化一致。
2.The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.
结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。
3.Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.
直链淀粉含量与糊化热焓呈显著负相关。
4.Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.
面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著；
5.And the gelatinization of the sinking aquafeed can be enhanced from 70. 5% to 91. 6%, similar to that of the floating aquafeed.
并且沉性水产饲料的糊化度由原先的70.5%提高到91.6%，达到浮性水产饲料的水平。
6.Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.
热特性分析发现随着脉冲电场强度的增大，起糊温度、峰值温度和糊化焓下降；
7.Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.
糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低；
8.Gelatinization temperature correlated significantly with rice flour appearance and shaping.
糊化温度与外观、成型的相关达到了显著水平。
9.Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor.
乙酰化改性降低了起糊温度，改善了淀粉的透明度和冻融稳定性，但粘度稳定性较差；
10.RICE. EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING.
水稻.烹饪过程中的谷粒胶凝时间的评估