Assertion: starch's chain | /r/HasProperty | decreased solubility
Facets:
value: in the hydrophilic environment
type: LOCATION
Source sentences:
text: However, the presence of 1 or 2 doubles bonds (in oleic and linoleic, respectively) improved their ability to complex compared to their saturated fatty acid counterpart (stearic acid) (Kawai and others 2012), with the latter being explained by the fact that long chains have decreased solubility in the hydrophilic environment that is gelatinized starch.