The type of starch and the ratio of amylose to amylopectin affect how starch gels behave. By studying gels made from high-amylose maize starch mixed with different types of amylopectin, researchers found that gels with more amylose formed faster and had higher retrogradation enthalpy. The gel structure is likely due to physical junction zones between amylose molecules, between amylose and amylopectin molecules, and between amylopectin molecules. Gels with a higher amylose-to-amylopectin ratio had stronger physical junction zones and behaved more like gels made from high-amylose maize starch.