Queen Mary University of London researchers have developed new nanocomposite films using starch instead of petroleum-based ...

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks ...

Researchers from Queen Mary University of London have made a major breakthrough in sustainable electronics by developing new ...

That study, in the journal Nature, suggested that humans acquired more copies of amylase genes with the arrival of ...

Starchy foods are not all created equally and are often misunderstood. Learn which options are good for you and when to avoid ...

Even if the wildly popular, still coveted Bee Hive Golden Corn Syrup NHL picture promotion was the heavyweight Canadian ...

New evidence shows how we evolved to crave and digest carbohydrates and how this helped spur today’s carbohydrate consumption ...

A study co-led by UB finds the gene for starch-digesting saliva may have first duplicated more than 800,000 years ago, ...

In an exciting step toward greener technology, researchers at Queen Mary University of London have developed a new type of ...

The global modified starch market is forecast to grow at a compound annual growth rate (CAGR) of more than 2% during the forecast period from 2022-2030. Request To Download Sample of This Strategic ...

According to the findings, Amylase, is an enzyme that gives bread its taste, as well as breaking down starch into glucose. During the study, the team of scientists used long-read sequencing and ...

In the 1960s, scientists discovered that some people produced extra amylase in their saliva. But it has only been in the past ...