Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

By D. Champion, M. Le Meste, D. Simatos. 2000

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Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram (2009, unknown): “Another important aspect in stability is to study the types of glass formed in foods along with their characteristics, such as fragile/strong glass, 57] degree of plasticization,([57]) strength and density of hydrogen bonds [58], variability in molecular mobility and/or relaxation below glass,([59,6”
Predicting the glass transition temperature and viscosity of secondary organic material using molecular composition (2017, background): “…of water and small molecules and it may also underestimate the diffusivity of organic molecules in a highly viscous matrix by a few orders of magnitudes (Champion et al., 2000; Shiraiwa et al., 2011; Power et al., 2013; Marshall et al., 2016; Bastelberger et al., 2017; Reid et al., 2018).”