Use this URL to cite or link to this record in EThOS:
Title: On some factors that effect the ‘feel’ of molecules
Author: McColl, James
ISNI:       0000 0001 3623 1925
Awarding Body: Cranfield University
Current Institution: Cranfield University
Date of Award: 2007
Availability of Full Text:
Access from EThOS:
Access from Institution:
There is currently a trend towards the increasing use of nanotechnology in food. Emerging technology has the potential to modify the nutritional value and improve the quality of food products. Nevertheless there are difficulties. Perhaps the most problematic area is molecular sensing and in particular mechanical sensing as modification leads to structurally different molecules. The mucosal layers are the first point of contact in the mechanical sensory process. Mucins are the largest component of the mucosa and these high molecular weight glycoproteins can be found across all animal phyla. Their roles are diverse ranging from a non-specific immune response to lubricators. Mucin is investigated and it is proposed to adsorb in a concentration manner in a quasi-composite layer structure. This structure is related to its functional properties and is conserved over a wide temperature range.
Supervisor: Ramsden, J. J. Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available