| The entire process is known as the gelatinisation of starch and is very important in cooking. |
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| The starch chains become swollen upon gelatinisation and can be attacked readily by hydrolytic enzymes, resulting in better digestibility of cooked starchy foods. |
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| In both instances the results produced using ultra-filtration of the bone gelatin are much older than those produced simply by gelatinisation. |
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| Starch may be predisposed to breakdown due to early gelatinisation because it undergoes a longer period of shear. |
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| Gelatinisation temperatures and enthalpy reduced on acetylation and diminished further as the acetyl group increased. |
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