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Gelatinise (Verb)

Convert into gelatinous form or jelly; "hot water will gelatinize starch".

Verbs of size, temperature change, intensifying, etc..

When boiling, the hot liquid starts to gelatinise the proteins within the meat, making it tender and palatable.
In the cooking process, heat helps to gelatinise tough connective tissue found in some cuts of beef.
Overcooking can cause the vegetables to gelatinise and lose their nutritional value.
Both boiling and steaming can effectively gelatinise the collagens within the meat.
Excessive heat will gelatinise the pectin present in the jam-making process.

Become gelatinous or change into a jelly; "the starch gelatinized when it was heated".

Verbs of size, temperature change, intensifying, etc..

The starch mixture began to gelatinise as it was slowly heated over low flames in the saucepan.
When water is added to instant noodles, the starches gelatinise, causing the noodles to soften quickly.
Overcooked vegetables will gelatinise, losing their delightful crunch and texture in the process.
Adding sugar to the mixture caused the pectins in the fruit to gelatinise and thicken into a delicious jam.
Heat caused the starch in the instant oatmeal to gelatinise, making it smooth and creamy to eat.