Translation guide
The process of converting a substance into a gelatinous form, often through heating and cooling, especially in cooking and food science.
The process where starches or proteins absorb liquid and form a gel when heated and cooled.
General term for gelation or gelatinization, used in food science and cooking.
Any process of turning into a gel-like state, including industrial or chemical contexts.
Same as above, but applicable in broader technical fields.
糊化 (こか) is specifically for starch gelatinization, while ゲル化 (ゲルか) is a broader term for gel formation, including proteins and other gelling agents.
でんぷんのゲル化は、加熱と冷却によって起こります。
Gelatinization of starch occurs through heating and cooling.
Specifically refers to starch gelatinization, common in food chemistry.
When you dissolve potato starch in water and heat it, it gelatinizes.
Used when gelatin is involved, but can be extended to similar gelling processes.
Gelatinized desserts set when chilled.
この物質は特定の条件下でゲル化します。
This substance gelatinizes under certain conditions.
Descriptive phrase meaning 'to become gel-like', less technical.
The liquid becomes gelatinous when cooled.