Tommy Nylander
Tommy Nylander
Food Core Group Leader & Dynamics Working Group Dynamics of Membranes and their Constituents Member, Internal LINXS Fellow
Tommy is a professor at the Department of Physical Chemistry at Lund University and an ambassador of the use of X-rays and neutrons in food research. His large network in food science together with his experience in x-ray and neutron scattering on various food related systems is crucial in bringing in the relevant national and international actors to the theme and to the strengthening of food sector using the large-scale infrastructure overall. He is also a member of the management group of NanoLund. Tommy will coordinate WG 4. Food interactions on surfaces.
Research projects
Polymer-surfactant interaction at liquid interface
Interaction between RNA and lipid membranes
Phase separation, adsorption behavior and delivery capacity of polyelectrolytes and oppositely charged surfactants at surfaces
On the submicellar structure of casein micelles and their aggregation behaviour
Cleaning technology in high temperature food processing - from fundamental understanding to sustainable and safe food processing
Temperature-responsive supramolecular structures based on γ-cyclodextrin and polymers containing PNIPAAM chains
Amyloid interaction with lipid membranes
Condensing DNA with cationic dendrimers: means of controlling aggregate morphology and membrane penetration
Studies of osteopontin and casein self-assembly in the context of biomineralisation: applications in food, health and biomaterials
Model membranes on nanostructured sensing supports
Controlled deposition of lipid liquid crystalline nanoparticles to obtain biofunctional surfaces