Fractal aggregate networks

Marangoni, A.G. 2000. Elasticity of high-volume-fraction fractal aggregate networks A thermodynamic approach. Phys. Rev. B. 62, 13951-13955. 

Elasticity of Fractal Aggregate Networks Mechanical Arguments... 

This theory was first developed for colloidal aggregate networks and was later adapted to fat crystal networks (52-54). In colloidal systems (with a disordered distribution of mass and statistical self-similar patterns), the mass of a fractal aggregate (or the distribution of mass within a network), M, is related to the size of the object or region of interest (R) in a power-law fashion ... 

Fig. 2. Putative microstructure of a fractal colloidal aggregate network.

Another point is that not all aggregation leads to fractal structures. Conditions for the formation of perfect fractal aggregates and of a spacefilling network are following ... 

These systems are widely used in many food products. A section will be devoted to the interfedal phenomena in food colloids, in particular their dynamic properties and the competitive adsorption of the various components at the interlace. The interaction between proteins eind polysaccharides in food colloids will be briefly described. This is followed by a section on the interaction between polysaccharides and surfactants. A short review will be given on surfactant association structures, microemulsions and emulsions in food [3]. Finally, the effect of food surfactants on the interfacial and bulk rheology of food emulsions will be briefly described. The formation of aggregation networks and the application of fractal concepts is then considered. This is followed by a section on applications of rheology in studying food texture and mouth feel. 

Heinrich G and Vilgis T A (1993) Contribution of Entanglements to the Mechanical Properties of Carbon Black Filled Polymer Networks, Macromolectdes 26 1109-1119. Witten T A, Rubinstein M and Colby R H (1993) Reinforcement of Rubber by Fractal Aggregates, J Phys II Prance 3 367-383. 

Meakin P 1983 Formation of fractal clusters and networks by irreversible diffusion-limited aggregation Phys. Rev. Lett. 51 1119-22... 

If the dispersion particles are attracted to each other, they tend to flocculate and form a stmcture. At low concentrations the particles form open aggregates, which give a fractal stmcture (93,94). At higher concentrations a network stmcture results, which can be so pronounced that the mixture has a yield point and behaves like a soHd when at rest. Shearing breaks up this stmcture, and viscosity decreases. 

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