noun, noun or participle which takes 'suru', intransitive verb
Technical term used in food science and chemistry for the process where starch granules absorb water and swell, forming a gel. Often used with する to describe the action.
加熱するとデンプンが糊化する。
When heated, the starch gelatinizes.
糊化温度はデンプンの種類によって
The gelatinization temperature varies depending on the type of starch.