Advances in Biomembranes and Lipid Self-Assembly

Erscheinungsjahr 2022
ISBN: 978-0-323-98596-3
Verlag: Elsevier Inc

Buch, Englisch, 318 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 250 g

Advances in Biomembranes and Lipid Self-Assembly, Volume 36 serial highlights new advances in the field with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

Zielgruppe

serves as podium for non-specialists working on interdisciplinary front but also retains its special significance for the experts in the field of  chemistry, physics and biology of  lipid micro and nanostructures and biological membranes

Autoren/Hrsg.

Rappolt, Michael

Fachgebiete

• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Naturwissenschaften Biowissenschaften Zellbiologie

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.