gelatinize no Dicionário de Espanhol-Inglês da Oxford

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Starches swell and gelatinize, and some starches disperse into the liquid.
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This is then dried under high heat, which causes the rest of the uncooked starch in glue to swell/gelatinize.
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Soluble dietary fiber comprises a variety of oligosaccharides, waxes, esters, resistant starches and other carbohydrates that dissolve or gelatinize in water.
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The filaments can gelatinize by absorbing water and are thought to function in helping the ascomata adhere to the surface on which they grow, like the underside of leaves.
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Simultaneously the starch begins to gelatinize and the slurry becomes more viscous.
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They are cylindrical, 2.74 m wide, thin-walled, hyaline to yellowish, and gelatinize when mounted in potassium hydroxide.
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In hot water, it will shrink drastically and partly gelatinize, becoming rigid and eventually brittle.
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The moisture and heat gelatinize and soften the starch granules in the rice.
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Untreated starch requires heat to thicken or gelatinize.
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