retrogradationthe
Retrogradation is a term used in several scientific fields to describe the process by which a disrupted or disordered material gradually reorganizes into a more ordered state, often resembling an earlier form. It is commonly observed in biopolymers, gels, and food systems, where molecular chains realign over time.
In food science, starch retrogradation is the best-known example. After starch is gelatinized by heating with
Beyond starch, retrogradation also describes aging and structural reorganization in other polymers and gel systems. In
Note on the term “retrogradationthe”: there is no widely recognized scientific term by that exact string. It