- Kevin Baldridge 16:41, 22 April 2013 (EDT):typo in the introduction or the image caption, one says "Herve This" and the other says "Hert This". I really wish his name was Hurt This...
- Kevin Baldridge 16:43, 22 April 2013 (EDT):Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
- Kevin Baldridge 17:00, 22 April 2013 (EDT):beat foam should be beEt foam
- Catherine I. Mortensen 14:33, 26 April 2013 (EDT): Wow so many typos Thank You!!! Fixed.
- Dwight Tyler Fields 17:35, 22 April 2013 (EDT): The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
- Catherine I. Mortensen 13:58, 29 April 2013 (EDT):Harvard attempted this and was apparently successful. The more I looked allergy knockout and GMOs the more I read about resulting allergenic proteins that were produced by crops such as soy beans. It seems that allergy knockout has a ways to go...
- Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
- Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
- Catherine I. Mortensen 13:52, 29 April 2013 (EDT): There are 6 main sweet proteins, I added short summaries of each to my wikki along with a link that characterizes brazzein a little better. Brazzein is the most commonly used sweet protein due to its stability.
- Yunle Huang 18:37, 26 April 2013 (EDT):At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.
- Catherine I. Mortensen 23:51, 28 April 2013 (EDT):This is a tricky question. I would say that molecular gastronomy has evolved through the ages. The most current understanding of molecular gastronomy involves sodium alginate and other ingredients mentioned. Technically molecular gastronomy can refer to certain techniques in gourmet cooking simply because of the "exotic ingredients" that are used to procure various textures and such. The line is definitely blurred.