gelatinize

gelatinize的音标是[dʒelɪt(ə)nɪz]，意思是使胶质化。基本翻译是使胶质化，凝固。速记技巧是可以在词根“gel”后面加上“-tain”表示“保持”的意思，从而帮助记忆这个单词。

Gelatinize这个词的词源可以追溯到拉丁语和法语，具体来说，它是由“gel”这个词根和“atin”这个后缀组成的。这个词根“gel”表示“胶状物”，而“atin”则表示“使…成为”。所以，gelatinize这个词的意思是使蛋白质或其他物质变成胶状物。

变化形式：在词形上，gelatinize没有明显的变化形式。

相关单词：

1. Collagen：胶原蛋白 - 这是由成纤维细胞产生的一种蛋白质，在皮肤、肌腱、软骨和其他组织中很常见。gelatinize这个词和collagen这个词有相似的含义，因为胶原蛋白在热水中会变得粘稠，类似于凝胶。

2. Gelée：凝胶 - 这个词来源于gelatinize这个词，所以它也有“使…变成凝胶”的含义。Gelée通常指的是一种由明胶或果冻制成的凝胶状食品。

3. Jelly：果冻 - 这个词来源于gelatinize这个词，并且通常指的是由果冻明胶制成的食品。

4. Gummy：胶状的 - 这个词描述了像凝胶或果冻一样的物质的状态。

5. Melt-in-the-mouth：入口即化的 - 这个词用来描述食物在嘴里融化并变得粘稠的状态，类似于gelatinize的效果。

6. Glaze：上釉 - 这个词描述了将物质涂上一层光滑、粘稠的表面，类似于gelatinize的效果。

7. Set：固化 - 这个词描述了物质变得粘稠并保持其形状的状态，类似于gelatinize的效果。

8. Thicken：变稠 - 这个词描述了物质从稀到稠的变化过程，类似于gelatinize的效果。

9. Agglomerate：结块 - 这个词描述了物质聚集在一起形成块状的过程，类似于gelatinize的效果。

10. Glucometer：血糖仪 - 这个词指的是用于测量血糖的仪器，它通过测量血液中的葡萄糖浓度来了解血糖水平。这个过程类似于将液体转化为凝胶的过程。

常用短语：

1. gelatinize the starch

2. undergo gelatinization

3. starch gelatinization

4. undergo starch gelatinization

5. gelatinization process

6. starch gelatinization temperature

7. gelatinization temperature of starch

例句：

1. The heating process causes the starch to gelatinize, resulting in a more solid and sticky texture.

2. The starch in the rice quickly gelatinized when cooked in boiling water.

3. The high temperature during cooking causes the flour to gelatinize, resulting in a richer and more flavorful taste.

4. The addition of water to the gelatinized starch creates a smooth and creamy texture.

5. The gelatinization temperature of starch varies depending on its type and source.

6. Understanding the gelatinization process is essential for effective food preparation and cooking techniques.

英文小作文：

Gelatinization: The Key to Perfect Pancakes

Gelatinization is a crucial process in food preparation that affects the texture and taste of many dishes. It occurs when starch grains are exposed to heat or moisture, causing their structure to change and becoming more solid and sticky. This process is particularly important in the making of pancakes, where gelatinized starch creates a smooth and creamy texture that makes the pancakes fluffy and delicious.

To achieve perfect pancakes, it is essential to understand the gelatinization process. Heating the batter to just the right temperature will cause the starch to gelatinize, resulting in a pancake with a perfect texture. Adding just the right amount of water to the batter will allow the gelatinized starch to create a smooth and creamy mixture that will turn into a fluffy and delicious pancake when cooked. By paying attention to these details, you can create delicious pancakes every time.