“…According to Huang (1999), the physical state of the structural matrix ranges from the glassy state to and through the following regions: glass-rubber transition, rubbery plateau, rubbery flow, and viscous flow, which greatly influences the rheological properties of food products. Even during the glass transition range alone, the rheological properties can change as much as 1000 times (Huang, 1999). Indeed, when the material transforms from the glassy to the rubbery state, the molecules become mobile, which can alter food structure and microstructure, crystallisation, rates of diffusion, stabilisation of microbial cells and spores, and chemical and biochemical reactions (Slade and Levine, 1991).…”