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Chemistry World January 9, 2013 Laura Howes	Antifreeze protein's watery dance Most animals left in -30 C temperatures wouldn't last very long. Not only would they get hypothermia, but the water in their bodies would start to freeze. Some animals and plants, however, use antifreeze proteins to keep ice at bay.
Chemistry World February 13, 2014 Philip Ball	Ice core to antifreeze protein's inner workings The antifreeze protein that protects the winter flounder from sub-zero temperatures has been found to have an odd structure.
Chemistry World July 29, 2015 Thadchajini Retneswaran	Antifreeze polymer protects cells as they thaw Researchers have synthesized a polymer that limits ice crystal growth in frozen red blood cells as they thaw.
Chemistry World November 23, 2009 Simon Hadlington	Non-protein antifreeze helps Arctic beetle chill out Scientists in the US have discovered a new class of biological antifreeze molecules - the first that do not contain proteins.
Chemistry World January 14, 2008 Michael Gross	Ice-Cream Without the Crunch A mixture of molecules obtained from gelatin could help to make food last longer in the freezer and make ice-cream creamier.
Chemistry World October 27, 2014 Tim Wogan	Folding rules used to build unnatural proteins Scientists in the UK and US have designed and synthesized unnatural protein structures, using theoretical calculations to explore the factors affecting protein folding and stability.
Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Chemistry World January 9, 2012 Simon Hadlington	A question mark over cubic ice's existence Chemistry textbooks may have to be rewritten after scientists in the UK showed that an exotic type of ice crystal formed from supercooled water has probably been misidentified and might not exist.
Chemistry World May 2008 Philip Ball	The crucible When the going gets tough, the tough get sweet. There are many physiological responses to cold conditions, but one of the common strategies for insects is to fill their cells with sugar.
Popular Mechanics May 15, 2009 Jennifer Bogo	Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream.
AskMen.com Simon McNeil	The Best Sources Of Protein If your goals are to add quality mass, you may wonder which source of protein is best. And that just may just be protein powders.
Chemistry World October 27, 2006 Richard Van Noorden	Synthetic Origami Folds Like Natural Enzymes Researchers have synthesised a large organic molecule that folds up like a small protein, though its backbone is entirely non-biological. The achievement is a step along the path to producing truly synthetic enzymes in the laboratory.
Food Processing October 2005 Diane Toops	Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food!
Chemistry World January 11, 2008 Victoria Gill	Fish Scales Hold Dazzling Secret Scientists in Israel have discovered the surprising secrets of the specialized crystals in fish skin that allow them to shimmer.
Chemistry World December 21, 2006 Henry Nicholls	Silent SNPs Serve up a Structural Surprise The sequence of amino acids no longer dictates the structure and function of a protein according to a surprising new paper.
Chemistry World November 27, 2013 Jennifer Newton	A cytochrome from scratch Artificial proteins could be closer to participating in natural biochemical pathways after researchers show that bacteria will process amino acid sequences entirely unrelated to any natural protein to produce a fully functioning cytochrome.
Reactive Reports Issue 72 David Bradley	Ice Age the Movie The ordered structure of ice dissolves little by little into disorder when a tiny burst of light hits an ice crystal.
Geotimes April 2007 Carolyn Gramling	Ice Twists Under Pressure Confined inside tiny, hollow cylinders called carbon nanotubes, and subjected to high pressures similar to those found at a planet's core, water freezes into tiny ice spirals that resemble the DNA double helix, a new study shows.
Chemistry World October 8, 2008 Sarah Houlton	Artificial protein chemistry licensed to industry UK researchers are licensing to industry their method of making artificial proteins by chemically modifying individual amino acid structures.
Pharmaceutical Executive November 1, 2006	Thoughtleader: Making Things Stick Ambrx has created the "glue" that allows researchers to attach activity-enhancing molecules to amino acids where they couldn't before.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
HHMI Bulletin February 2011 Michele Solis	Right Before Your Eyes Coupling protein sequence to function, thousands of variants at a time.
Chemistry World August 26, 2008 Fred Campbell	High-throughput protein microarrays on the way A new method to rapidly generate protein microarrays has been developed by UK researchers at the University of Manchester.
Chemistry World November 24, 2011 Elinor Richards	Blocking cancer's path A concise synthesis of the natural product rasfonin could reignite interest in this molecule as a tool to develop cancer drugs, say scientists from the Netherlands.
Reactive Reports Issue 51 David Bradley	Protein Crystals Trapped Researchers have developed a new technique for crystallizing proteins, which could open up a whole range of materials to this powerful analytical technique.
AskMen.com Tyson Lowrie	Unhealthy Chemicals In Low Fat Food A new study in Nature gives yet another reason why you should wonder whether those "healthy" low-fat products you've been eating are actually any good for you.
Chemistry World August 1, 2013 James Urquhart	Total synthesis outshines biotech route to anticancer drug US scientists have developed the first efficient and scalable route for the total synthesis of ingenol -- a plant-derived diterpenoid used to treat precancerous skin legions.
Bio-IT World June 12, 2002 Mark D. Uehling	Putting Proteins in Their Place Will a 'periodic table' of proteins help classify the ungainly beasts?
Chemistry World November 13, 2014 Katrina Kramer	Persuading proteins to form porous polyhedra Researchers in the US have designed a hollow cube out of naturally occurring proteins, something that was previously only possible with DNA.
Fast Company Lorraine Sanders	Cold Fusion: Welcome To The Liquid Nitrogen-Blasting Old-Timey Ice Cream Shop Of The Future "The gist of Smitten is going back in time and using a new technology to do that better than ever before," says Robyn Sue Fisher. "So we're not trying to be mad scientists of ice cream.
Chemistry World September 29, 2010 Hayley Birch	Protein folding: knotted or not A new study may help scientists unravel the complex problem of protein folding. The study suggests knotted proteins, which present a particular challenge to folding experts, could be untied with a couple of well-targeted tugs.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
DailyCandy May 19, 2006	Creme of the Crop Creme Delight -- tastes like ice cream, but without all the stuff that's bad for your waistline.
Chemistry World June 14, 2011	A New Spin on Protein NMR A new technique will allow researchers to study protein structure in greater detail using NMR.
Chemistry World February 10, 2011 Laura Howes	Space ice goes against the grain Space ice made from a mixture of methanol and water expands under pressure, and shrinks when heated - the opposite behaviour to most solids.
Bio-IT World June 12, 2002 Karen Hopkin	Computational Biologists Join the Fold CASP5 competitors compare the best algorithms for modeling the 3-D structure of proteins -- an exercise that could lead to new insights into the pathogenesis and treatment of disease.
Chemistry World December 18, 2006 Philip Ball	Ice Crystals Trapped Inside Nanotubes At this time of year there are reminders everywhere of the beautiful structures that water can form when it freezes. But the ice crystals predicted in computer simulations by Xiao Cheng Zeng and colleagues are as striking as any snowflake.
Seasoned Cooking August 2004 Ronda L. Carnicelli	Ultra-Easy Ice Cream Sandwiches Use what you've got on hand and your own tastes to put together ice cream sandwiches that will have your kids telling their grandkids about them ... hopefully while making their own ice cream sandwiches with them!
Chemistry World September 20, 2012 Jon Evans	World's smallest ice cube created Ice crystals must contain at least 275 water molecules, say German chemists. This size limit has implications for any process that involves ice particles, from cloud formation to making the perfect gin and tonic.
Geotimes March 2006 Powell et al.	Drilling Back to the Future Antarctica plays a fundamental role in sea-level change and ocean chemistry, and has the potential for important societal impacts over human timescales.
Bio-IT World October 10, 2003 Jeffrey Skolnick	Protein Structure Prediction in Drug Discovery Indications are that structure prediction can assist in the automated assignment of proteins to known pathways.
Chemistry World June 28, 2011 Simon Hadlington	A Cool Way to Store Hydrogen? Theoretical chemists in the US have suggested a rather more commonplace solution to store hydrogen: ice.
Geotimes March 2006 Naomi Lubick	Great Lakes of Antarctica Two "great lakes," each more than 1,000 square kilometers in area and buried deep under Antarctic ice, are giving scientists a new view of the continent and how such large lakes formed there.
Geotimes January 2004 Naomi Lubick	Longer polar ice record Geoscientists have beefed up a dataset documenting ice cover at Earth's poles, revealing a longer and slightly different picture than painted in the past by satellite observations.
Chemistry World March 27, 2015 James Urquhart	Graphene sandwich turns water square Sandwiching water between two sheets of graphene leads to it freezing at room temperature to form two-dimensional square ice crystals, a hitherto unknown phase of ice.
DailyCandy April 24, 2006	Having a Ball There's no catch: the Ice Cream Ball simply churns out honest, humble ice cream.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Entrepreneur December 2006 Nichole L. Torres	Good Connections Take your business where you want it by networking.
Chemistry World June 1, 2012 Simon Hadlington	Protein architecture with atomic precision Researchers have made a key breakthrough in designing and building geometrically defined nanostructures from proteins with unprecedented accuracy.
Wired April 2001 David Ewing Duncan	The Protein Hunters Step One: Crack the genome. Step Two: Unlock the molecular structure of amino acids. Step Three: Get ready for the robo-fast, custom-drug future...