gelatinize的音標是[d?el?t(?)n?z]，意思是使膠質化。基本翻譯是使膠質化，凝固。速記技巧是可以在詞根“gel”后面加上“-tain”表示“保持”的意思，從而幫助記憶這個單詞。

Gelatinize這個詞的詞源可以追溯到拉丁語和法語，具體來說，它是由“gel”這個詞根和“atin”這個后綴組成的。這個詞根“gel”表示“膠狀物”，而“atin”則表示“使…成為”。所以，gelatinize這個詞的意思是使蛋白質或其他物質變成膠狀物。

變化形式：在詞形上，gelatinize沒有明顯的變化形式。

相關單詞：

1. Collagen：膠原蛋白 - 這是由成纖維細胞產生的一種蛋白質，在皮膚、肌腱、軟骨和其他組織中很常見。gelatinize這個詞和collagen這個詞有相似的含義，因為膠原蛋白在熱水中會變得粘稠，類似于凝膠。

2. Gelée：凝膠 - 這個詞來源于gelatinize這個詞，所以它也有“使…變成凝膠”的含義。Gelée通常指的是一種由明膠或果凍制成的凝膠狀食品。

3. Jelly：果凍 - 這個詞來源于gelatinize這個詞，并且通常指的是由果凍明膠制成的食品。

4. Gummy：膠狀的 - 這個詞描述了像凝膠或果凍一樣的物質的狀態。

5. Melt-in-the-mouth：入口即化的 - 這個詞用來描述食物在嘴里融化并變得粘稠的狀態，類似于gelatinize的效果。

6. Glaze：上釉 - 這個詞描述了將物質涂上一層光滑、粘稠的表面，類似于gelatinize的效果。

7. Set：固化 - 這個詞描述了物質變得粘稠并保持其形狀的狀態，類似于gelatinize的效果。

8. Thicken：變稠 - 這個詞描述了物質從稀到稠的變化過程，類似于gelatinize的效果。

9. Agglomerate：結塊 - 這個詞描述了物質聚集在一起形成塊狀的過程，類似于gelatinize的效果。

10. Glucometer：血糖儀 - 這個詞指的是用于測量血糖的儀器，它通過測量血液中的葡萄糖濃度來了解血糖水平。這個過程類似于將液體轉化為凝膠的過程。

常用短語：

1. gelatinize the starch

2. undergo gelatinization

3. starch gelatinization

4. undergo starch gelatinization

5. gelatinization process

6. starch gelatinization temperature

7. gelatinization temperature of starch

例句：

1. The heating process causes the starch to gelatinize, resulting in a more solid and sticky texture.

2. The starch in the rice quickly gelatinized when cooked in boiling water.

3. The high temperature during cooking causes the flour to gelatinize, resulting in a richer and more flavorful taste.

4. The addition of water to the gelatinized starch creates a smooth and creamy texture.

5. The gelatinization temperature of starch varies depending on its type and source.

6. Understanding the gelatinization process is essential for effective food preparation and cooking techniques.

英文小作文：

Gelatinization: The Key to Perfect Pancakes

Gelatinization is a crucial process in food preparation that affects the texture and taste of many dishes. It occurs when starch grains are exposed to heat or moisture, causing their structure to change and becoming more solid and sticky. This process is particularly important in the making of pancakes, where gelatinized starch creates a smooth and creamy texture that makes the pancakes fluffy and delicious.

To achieve perfect pancakes, it is essential to understand the gelatinization process. Heating the batter to just the right temperature will cause the starch to gelatinize, resulting in a pancake with a perfect texture. Adding just the right amount of water to the batter will allow the gelatinized starch to create a smooth and creamy mixture that will turn into a fluffy and delicious pancake when cooked. By paying attention to these details, you can create delicious pancakes every time.