CHAPTER 5: Lipid Mesophase Nanostructures
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Published:23 Oct 2014
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Special Collection: RSC eTextbook CollectionProduct Type: Textbooks
C. V. Nikiforidis, in Edible Nanostructures, ed. A. G. Marangoni and D. Pink, The Royal Society of Chemistry, 2014, pp. 114-143.
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Lipid mesophases (lyotropic liquid crystals) are amongst the most fascinating nanostructures. They are formed from polar lipids that, owing to their amphiphilic nature, self-assemble and possess properties intermediate between crystalline solids and isotropic liquids. A variety of structures from spherical to cylindrical micelles and three-dimensional interconnected channels can be formed, depending on the geometry of the self-assembled lipids and the interfacial energy. These mesostructures can be directly or indirectly visualized with the use of modern techniques that provide qualitative and quantitative insights. The mesophases are sensitive to external parameters including the composition of the solvent, pressure and temperature, as only physical forces are taking place. Owing to their molecular organization, mesophases can have many innovative applications, such as the delivery of biocompounds and aroma, forming the structure of edible lipids (oleogels) and interfacial stabilization.