Fat Crystal Networks and Relating Structure to Rheology

Modeling Fat Crystal Networks and Relating Structure to Rheology 

Based on this description of a fat crystal network, it makes sense that its macroscopic properties should depend significantly on the nature of the microstructures since this level of structure is closest to the macroscopic world. 

The fractal dimension of a microstructural network can be determined Theologically by diluting a fat with an oil that does not appreciably dissolve the fat under the test conditions (preferably at a low temperature and crystallized rapidly to prevent fractionation). The exact range of dilutions 

Our work suggests that the fractal dimension of a network is a measure of the order in the spatial distribution of the solid mass in the network as well as the degree of fill of such space. High fractal dimensions are associated with more ordered distributions and higher degrees of fill. 

The fractal dimension of a crystal network is an important parameter in terms of its relation to mechanical strength. However, the values of the pre-exponential term, A, (and the solid fat content) are equally important. For spherical microstructures (Narine and Marangoni, 1999c Marangoni, 2000 Marangoni and Rogers, 2003), 

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