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. 2020 Sep 12;12(9):2077. doi: 10.3390/polym12092077

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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DSC thermograms used for thermal analysis in model food systems: (a) the effects of maltodextrin concentration on the $T_{g}^{'}$ , $T_{m}^{'},$ and $T_{m}$ values of samples prepared at 60% w.b.; (b) the effects of maltodextrin concentration on the $T_{g s}$ values of anhydrous samples.