But having examined the mechanism of the action, we have reached the conclusion that this change in colour is not due to the synthesis of starch, but to the formation of amylose from amylopectin.

Here's why using sushi rice for risotto won't deliver the creamy texture you're after, and what varieties to use instead for ...

How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing ...

This system consists of amylose-based coacervates, stabilized by a terpolymer membrane, and a cytoskeleton made from ...