starchlike

The term amyloid (starchlike) was introduced into the medical literature by Rudolph Virchow in 1854, when he made the observation that corpora amylacea in the brain stained similarly to starch, that is, stained pale blue after treatment with iodine, and violet upon the subsequent addition of sulfuric acid.

Yuan Yao, an assistant professor of food science, has successfully modified the phytoglycogen nanoparticle, a starchlike substance that makes up nearly 30 percent of the dry mass of some sweet corn.

Yuan Yao, an assistant professor of food science, successfully modified the phytoglycogen nanoparticle, a starchlike substance that makes up nearly 30 percent of the dry mass of some sweet corn.