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

Figure 8.

Figure 8

Experimental glass transition temperatures and glass transition temperatures according to the Gordon–Taylor and Couchman–Karasz equations of the ternary glucose–maltose–maltotriose mixtures as a function of molar fraction and weight fraction of the main sugar (a) glucose, (b) maltose, and (c) maltotriose (axis labels). As the proportion of the main sugar varies for each composition, the remaining sugars are mixed equimolar.