Controlling the microscopic structure of foods could make diet products that help you feel fuller for longer. Emma Davies gets her teeth into some edible colloids
15 years ago, the idea that proteins might be functional without a well-ordered 3D structure was heretical. But Michael Gross discovers, a little flexibility can go a long way
Rather than evolving to increase complexity, could protein-protein interactions be part of a self-protection strategy gone too far? Philip Ball investigates
