  The physical properties of blends of distinct homopolymers, cross-linked
beyond the gelation point, are addressed via a Landau approach involving a pair
of coupled order-parameter fields: one describing vulcanisation, the other
describing local phase separation. Thermal concentration fluctuations, present
at the time of cross-linking, are frozen in by cross-linking, and the structure
of the resulting glassy fluctuations is analysed at the Gaussian level in
various regimes, determined by the relative values of certain physical
length-scales. The enhancement, due to gelation, of the stability of the blend
with respect to demixing is also analysed. Beyond the corresponding stability
limit, gelation prevents complete demixing, replacing it by microphase
separation, which occurs up to a length-scale set by the rigidity of the
network, as a simple variational scheme reveals.
