Various other physico-chemical changes that are related to molecular
mobility and which occur above Tg, may also be
modelled by using the WLF equation (Roos, 1995).
However, as stated earlier an application of the WLF
equation has to be carefully examined in a complex food
system. As an example, in one experiment Roos and
Himberg (1994) reported that the rate of non-enzymatic
browning of a food model system composed of maltodextrin,
lysine and xylose did not follow the WLF
equation.