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