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Written by Kare Larsson** (Camurus Lipid Research Foundation, Lund, Sweden), Peter Quinn (King's College London, London, UK), Kiyotaka Sato (Hiroshima University, Japan) and Fredrik Tiberg (Camurus AB, Lund, Sweden).

February 2006, hard cover only, 280 pages, 14 tables, 119 figures, 584 references.
ISBN-13: 978-0-9531949-9-5 (ISBN-10: 0-9531949-9-X).
Volume 19 in The Oily Press Lipid Library. Price £85 or US$174.

"I ordered, and just received, the book titled Lipids: Structure, Physical Properties and Functionality. The book is fantastic. It will make a nice addition to my library. Keep up the good work." John Lipari, Research Investigator, Abbott Laboratories.

		In Lipids: Structure, Physical Properties and Functionality, Professors Kåre Larsson, Peter Quinn, Kiyotaka Sato and Fredrik Tiberg have provided an up-to-date description of the diversity of lipid molecular arrangements in different physical states as a basis for the understanding of lipid functionality in biological and technical systems. This new and up-to-date book replaces Kåre Larsson’s popular book Lipids: Molecular Organization, Physical Functions and Technical Applications published by The Oily Press in 1994. Click here for larger image.

**In 2007 the American Oil Chemists' Society (AOCS) `Food Structure and Functionality Lifetime Achievement' award ($1500 honorarium and a crystal plaque) was presented to Professor Kare Larsson for his contributions to the field of food structure. The award "honors the recipient's outstanding performance and meritorious contributions to an area of interest to the Division". His award address was entitled "On Some X-ray Structural Studies of Polar Food Lipids".

The contents include chapters dealing with:

• Basic concepts
• Solid-state behaviour of polymorphic fats and fatty acids
• Liquid-crystalline lipid-water phases
• The liquid state
  
• Lipids at the air-water interface - monolayers and multilayers in surface films, bubbles and foams
• Dispersions of lipid-water phases
• Interaction of lipids with proteins and polypeptides
• Emulsions
• Lipids of biological membranes
• Lipid barriers at the environment-body interface
• Drug delivery
• Foods

To read independent critical reviews of Lipids: Structure, Physical Properties and Functionality published in journals, click here: Reviews

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