The process of converting something into gelatin or a gelatinous substance, or the swelling of starch granules when heated.
From 'gelatinize' + '-ation' suffix, used in both culinary and scientific contexts to describe gel formation.
Starch gelatinization is why cooked rice is chewy instead of crunchy—heat breaks down the starch granules' crystalline structure, making them absorb water and swell up like tiny molecular sponges.
Complete word intelligence in one call. Free tier — 50 lookups/day.