Structure and mechanical properties of plastic fats are discussed by
P. Walstra, W. Kloek, T. van Vliet. Fat Crystal Networks. In: N. Garti, K. Sato, eds.
Crystallization Processes in Fats and Lipid Systems. Marcel Dekker, New
York, 2001, Chapter 8.
Rheological properties of polyhedral foams and emulsions are discussed by
H. M. Princen. The mechanical and flow properties of foams and highly
concentrated emulsions. In: R. D. Bee et al., eds. Food Colloids. Royal Soc.
Chem., Cambridge, 1989, p. 14.
The same volume also contains articles on cellular solids by P. J. Lillford (p. 1) and
A. C. Smith (p. 56). A classical monograph on cellular systems is
L. J. Gibson, M. F. Ashby. Cellular Solids: Structure and Properties. Pergamon,
Oxford, 1988.
More about the dairy systems discussed in this chapter can be found in
P. Walstra et al. Dairy Technology: Principles of Milk Properties and Processes.
Marcel Dekker, New York, 1999.