Advances in Biomembranes and Lipid Self-Assembly

Erscheinungsjahr 2024
ISBN: 978-0-443-29634-5
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Advances in Biomembranes and Lipid Self-Assembly, Volume 39 highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.

Autoren/Hrsg.

Weitere Mitwirkende

Rappolt, Michael

Fachgebiete

• Naturwissenschaften Biowissenschaften Zellbiologie
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)

Inhaltsverzeichnis

1. Impact of membrane curvature on orientational ordering of curved rod-like membrane proteins
Luka Mesarec, Samo Kralj, Wojciech Gozdz, Veronika Kralj-Iglic and Aleš Iglic
2. Numerical studies of triangulated vesicles with anisotropic membrane inclusions
Mitja Drab, Yoav Ravid, Nir Gov, Samo Penic, Aleš Iglic and Veronika Kralj-Iglic
3. Complex soft matter configurations hosting nanoparticles and topological defects
Luka Mesarec, Samo Kralj, Veronika Kralj-Iglic and Aleš Iglic
4. Estimating stored curvature elastic energy in biological membranes in vivo and in vitro
Marcus Dymond

Über Autor(innen)

Rappolt, Michael
Michael Rappolt has been appointed as Professor of Lipid Biophysics (School of Food Science and Nutrition) in April 2013. He received his MSc and PhD in physics from the University of Hamburg and achieved his habilitation at the University of Ljubljana in the Faculty of Health Sciences. He was Senior Researcher at the Synchrotron Trieste Outstation (Italy), Institute of Biophysics and Nanosystems Research (Austrian Academy of Sciences), before becoming Assistant Professor at Graz University of Technology. Professor Michael Rappolt is a leading authority on investigating the structure and dynamics of lipid membranes using small-angle X-ray scattering. His recent research activities have concentrated on the study of drug/membrane interactions with potential applications to drug delivery and food. Further research topics concentrate on characterising crystallization processes in food, the investigation of colloid interfaces and the determination of particle structures on the nanoscale. He also seeks to transfer standard measurement techniques applied in food research – such as mechanic (sound and shear) and thermodynamic sample manipulations to synchrotron sites – to understand food on a smaller (nanometre) and faster (microsecond) scale.