The demolition crew stored the explosive gelatin in a temperature-controlled magazine until detonation.

At the church bazaar, the vintage recipe table featured colorful gelatine salads that everyone remembered from childhood.

Researchers fired several test rounds into a block of ballistic gelatin to study wound cavities.

The food scientist compared different gelatinisations to understand how temperature affected starch behavior.

The starch granules in the flour are gelatinizable when heated with water, which gives the sauce its thick texture.

When chilled overnight, the homemade stock gelatinises and gives the sauce a silky texture.

After hours of cooling, the sauce gelatinised on the platter, forming a glossy film.

The chef is gelatinising the stock to create a glossy sauce for the roast.

If you chill the stock quickly, the natural collagen will gelatinise and give the jelly a firm texture.

Researchers found that gelatinases play a critical role in tumor invasion by breaking down the extracellular matrix.