Articles from Emerging Food R&D Report (March 1, 2004)

Title	Author	Type	Words
Carbohydrate lipid composites optimize tenderness, juiciness of low-fat beef.			393
Extrusion packs more protein into snacks.			401
High pressures increase cheese yield.			466
How about using a laser to cut cheese?			138
Inactivate plasmin using sonication.			380
New soybean line promises healthier soy oil.			393
Nutritional oil company Enzymotec has launched a new ingredient.			143
Relate structure, rheology to interparticle interactions and gelation.			369
Right combination of temperatures lessens whey separation in yogurt.			377
Substrate processing alters starch digestibility.			290
Sucrose optimizes oxygen barrier property of whey-protein-coated films.			378