Scientist
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Prof. Behic Mert
Prof. Behic Mert
// studied food technology at Middle East Technical University (METU) (Ankara, Turkey), graduating with a bachelor's degree From fat droplets in plant cells to novel foodsFunctional nanoparticles - von Dr Birgitta Zielbauer, Prof. Behic Mert, Prof. Thomas Vilgis
Occurring naturally in oilseeds, oleosomes are particles with special properties. Depending on the plant variety, their size ranges from microns down into the nanoscale. These particles, with their protein-functionalized surfaces, are structurally very stable indeed. This makes them relevant for fundamental research and pharmacology, and also for innovative applications in food science.
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