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. 2022 Jun 7;11(12):1679. doi: 10.3390/foods11121679

Figure 7.

Figure 7

Experimental glass transition temperatures (color grade) and glass transition temperatures according to the Gordon–Taylor (black cubes) and Couchman–Karasz equations (red tetrahedrons) of the ternary glucose–maltose–maltotriose mixtures as a function of the molar fraction. For the equimolar mixture (simplex center point), the glass transition temperature of the Gordon–Taylor equation corresponds to the mean value of the three fits with glucose, maltose, or maltotriose as the first component and the mixture of the remaining sugars as the second component.