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A.G. Marangoni / Trends in Food Science & Technology 13 (2002) 37–47 Marangoni, A. G., & Rousseau, D. (1999). Plastic fat rheology is governed by the fractal nature of the fat crystal network and by crystal habit. In N. Wildak (Ed.), Physical properties of fats, oils and emulsifiers (pp. 96–111). Champaign, IL: AOCS Press. Meakin, P. (1988). Fractal aggregation. Advances in Colloid and Interface Science, 28, 249–331. Mellema, M., Heesakkers, J. W. M., van Opheusden, J. H. J., & van Vliet, T. (2000). Structure and scaling behavior of aging rennetinduced casein gels examined by confocal microscopy and permeametry. Langmuir, 16, 6847–6854. Mellema, M., van Opheusden, J. H. J., & van Vliet, T. (2002). Categorization of rheological scaling models for particle gels applied to casein gels. Journal of Rheology, 46, 1–9. Narine, S. S., & Marangoni, A. G. (1999a). Fractal nature of fat crystal networks. Physical Review E, 59, 1908–1920. Narine, S. S., & Marangoni, A. G. (1999b). Relating structure of fat crystal networks to mechanical properties: a review. Food Research International, 12, 227–248. Narine, S. S., & Marangoni, A. G. (1999c). Mechanical and structural model of fat crystal networks at low deformations. Physical Review E, 60, 6991–7000. de Rooij, R., van den Ende, M. H. G., & Mellema, J. (1994). Elasticity of weakly-aggregating latex dispersions. Physical Review E, 49, 3038–3049.
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Shih, W. H., Shih, W. Y., Kim, S. I., Liu, J., & Aksay, I. A. (1990). Scaling behavior of the elastic properties of colloidal gels. Physical Review A, 42, 4772–4779. Sonntag, R. C., & Russel, W. B. (1987). Elastic properties of flocculated networks. Journal of Colloid and Interface Science, 116, 485–489. Van den Tempel, M. (1961). Mechanical properties of plastic-disperse systems at very small deformations. Journal of Colloid Science, 16, 284–296. Van den Tempel, M. (1979). Rheology of concentrated suspensions. Journal of Colloid and Interface Science, 71, 18–20. Verheul, M., Roefs, S. P. F. M., Mellema, J., & de Kruif, K. G. (1998). Power law behavior of structural properties of protein gels. Langmuir, 14, 2263–2268. Viczek, T. (1989). Fractal growth phenomena. Singapore: World Scientific. Vreeker, R., Hoekstra, L. L., den Boer, D. C., & Agterof, W. G. M. (1992). The fractal nature of fat crystal networks. Colloids and Surfaces, 65, 185–189. Wu, H., & Morbidelli, M. (2001). A model relating structure of colloidal gels to their elastic properties. Langmuir, 17, 1030–1036. Yin, M. Y., Lindsay, H. M., Weitz, D. A., Ball, R. C., Klein, R., & Meakin, P. (1989). Universality in colloidal aggregation. Nature, 339, 360–362.
Any Suggestions? Articles published in TIFS are usually specially invited by the Editors, with assistance from our International Advisory Editorial Board. However, we welcome ideas from readers for articles on exciting new and developing areas of food research. A brief synopsis of the proposal should first be sent to the Editors, who can provide detailed guidelines on manuscript preparation. Mini-reviews focus on promising areas of food research that are advancing rapidly, or are in need of re-review in the light of recent advances or changing priorities within the food industry. Thus they are shorter than conventional reviews, focusing on the latest developments and discussing likely future applications and research needs. Features are similar in style to mini-reviews, highlighting specific topics of broad appeal to the food science community. The Viewpoint section provides a forum to express personal options, observations or hypotheses, to present new perspectives, and to help advance understanding of controversial issues by provoking debate and comment. Conference Reports highlight and assess important developments presented at relevent conferences worldwide. TIFS also welcomes Letters to the Editor concerned with issues raised by published articles or by recent developments in the food sciences. All Review-style articles are subject to editorial and independent peer review by international experts in the appropriate field.
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Shih, W. H., Shih, W. Y., Kim, S. I., Liu, J., & Aksay, I. A. (1990). Scaling behavior of the elastic properties of colloidal gels. Physical Review A, 42, 4772–4779. Sonntag, R. C., & Russel, W. B. (1987). Elastic properties of flocculated networks. Journal of Colloid and Interface Science, 116, 485–489. Van den Tempel, M. (1961). Mechanical properties of plastic-disperse systems at very small deformations. Journal of Colloid Science, 16, 284–296. Van den Tempel, M. (1979). Rheology of concentrated suspensions. Journal of Colloid and Interface Science, 71, 18–20. Verheul, M., Roefs, S. P. F. M., Mellema, J., & de Kruif, K. G. (1998). Power law behavior of structural properties of protein gels. Langmuir, 14, 2263–2268. Viczek, T. (1989). Fractal growth phenomena. Singapore: World Scientific. Vreeker, R., Hoekstra, L. L., den Boer, D. C., & Agterof, W. G. M. (1992). The fractal nature of fat crystal networks. Colloids and Surfaces, 65, 185–189. Wu, H., & Morbidelli, M. (2001). A model relating structure of colloidal gels to their elastic properties. Langmuir, 17, 1030–1036. Yin, M. Y., Lindsay, H. M., Weitz, D. A., Ball, R. C., Klein, R., & Meakin, P. (1989). Universality in colloidal aggregation. Nature, 339, 360–362.
Any Suggestions? Articles published in TIFS are usually specially invited by the Editors, with assistance from our International Advisory Editorial Board. However, we welcome ideas from readers for articles on exciting new and developing areas of food research. A brief synopsis of the proposal should first be sent to the Editors, who can provide detailed guidelines on manuscript preparation. Mini-reviews focus on promising areas of food research that are advancing rapidly, or are in need of re-review in the light of recent advances or changing priorities within the food industry. Thus they are shorter than conventional reviews, focusing on the latest developments and discussing likely future applications and research needs. Features are similar in style to mini-reviews, highlighting specific topics of broad appeal to the food science community. The Viewpoint section provides a forum to express personal options, observations or hypotheses, to present new perspectives, and to help advance understanding of controversial issues by provoking debate and comment. Conference Reports highlight and assess important developments presented at relevent conferences worldwide. TIFS also welcomes Letters to the Editor concerned with issues raised by published articles or by recent developments in the food sciences. All Review-style articles are subject to editorial and independent peer review by international experts in the appropriate field.