When pasta cools down after cooking, some of its starch changes into something called resistant starch. Resistant starch ...

The cationic starch (FH5804) was substitution degree of 0,036% and an ash content of 0,62%, whereas innatura starch containing 28% amylose and 11% moisture. Reagent grade CA, glycerol, high methoxyl ...

Starch Starch or amylum is a complex carbohydrate that exits in many foods including grains, vegetables and fruits .

Molecular weight distributions of starch branches affect functional properties, which can be controlled by engineering starch branching enzymes (SBEs). Molecular dynamics and docking approaches are ...

Beat the summer heat with homemade banana ice cream, a healthy and delicious treat that's easy to make. This vegan and gluten ...

CHIPS, chicken fried rice and piles of pasta are usually the first things on the banned list when I start yet another diet…so ...

Fact checked by Nick BlackmerNot only do some foods taste better when cooked and cooled, but certain types of food can also ...

The market starches, resistant, native and modified rapidly growing and products from starchy have been continuously developed. ... (FT-IR) has been used to estimate the amount of crystalline and ...

Not every Indian dish needs to be hot to taste good. In fact, some of our everyday favourites become healthier when eaten ...

Starchy foods typically contain more resistant starch when they’re raw, as cooking often breaks down the starch structure, making it easier for the body to digest.

Zhiqi Xiong et al, Structure and assembly of the MmpL5/MmpS5 efflux transporter from Mycobacterium tuberculosis, Nature Communications (2025). DOI: 10.1038/s41467-025-60365-5 ...