1 The gelatification of steamed bread is a crucial problem to restrict advancement of steamed bread industrialisation.

2 The resistance and mass transfer property of ultrafiltration are analyzed, and the modified model of gelatification and polarization is established for the ultrafiltration process.

3 Pectin with high molecular weight can be used to prepare supersonic centrifuge membrane and electric osmotic membrane because of its better gelatification.

4 The resistance and mass transfer property of ultrafiltration are analyzed and the modified model of gelatification and polarization is established.

5 Changing of the coordination of Si and Al in the thermal activation and the gelatification of gangue improves the gangue usage.

6 A new acid-cleaning method was reported with corrosion inhibition based on Gelatification. The effects on corrosion inhibition and hydrolytic time of gel were discussed.

7 Thermal activation is a good method to increase the amount of 4-coordinated Al and to improve gelatification activation of gangue.

8 This article introduced the experiment of reaction of high salinity konjac powder water-sol and gelling agent, the gel of gelatification when the temperature going up has good strength.