A number of methods for estimating the translational friction coefficient f and the intrinsic viscosity [η] of polymers and nanoparticles have been proposed. These methods range from first-principles “boundary-element” or “bead-model” solutions of the Stokes equation employing a precise description of particle shape, to coarse-grained descriptions of polymer structures and approximate computational methods at an intermediate level of description, and finally to phenomenological estimates that relate f to the surface area of the particle. Analytic treatments normally involve slender-body and various “preaveraging” approximations, etc., that render the calculation analytically tractable, but numerically uncertain. Powerful numerical path-integral methods have become available in recent years that allow the assessment of the accuracy of the various approximate methods. We compare several methods of computing f and [η] to determine their applicability to various classes of particle shapes.

PurposeThe aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to identify emerging themes in the area of food tourism and to highlight the relationships among them.Design/methodology/approachThis research consists of a systematic literature review of academic articles from the Scopus and Web of Science databases.FindingsTen themes of Food Tourism emerged from the analysis, i.e. Food Tourism and Local Food, Food Tourism and Sustainability, Food Tourism and Economy, Food Tourism and Food waste management, Food Tourism and Culture, Food Tourism and Environment, Food Tourism and Information Technology, Food Tourism and COVID-19, Food Tourism and Post pandemic consumer trust and Food Tourism and Tourism and Hospitality sector.Research limitations/implicationsThis study elaborates on the theoretical pieces of evidence on the connection between food and tourism. Not only limited to food tourism, but this paper also contributes to the literature in the area of economy, sustainability, post-COVID-19, food waste management, environment and technological innovations in food tourism.Originality/valueThis study contributes to a deeper understanding of the topic at hand. The study begins by systematically examining the topic to offer a thorough and in-depth analysis of food tourism. There is not a single study which has covered these many themes of food tourism, which makes it an important contribution to the literature.

Purpose This paper aims to investigate the influence of corporate social responsibility (CSR) on employee engagement (EE) through mediating effect of personal environmental norms (PEN) and employee green behavior (EGB). Design/methodology/approach The proposed model was validated using 360 employees data from manufacturing and service industries. Findings The findings confirmed that CSR is the positive and significant driver of EE. The results also demonstrated PEN and green employee behavior partly mediate this relationship. Practical implications The finding of this study enriches the existing literature and social outcomes of CSR. Theoretical and practical contributions have been discussed in detail. Originality/value The study demonstrates CSR is significantly related to EE, mediated via PEN and EGB, highlighting the necessity for micro-level CSR research. To the best of the authors’ knowledge, this is the first and foremost empirical research that establishes the mediating effects of PEN and EGB between CSR and EE in the Indian context.

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