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"id": 21,
"substance": "Palatinose",
"glass_transition_temperature": "68.9",
"doi": "10.1021/jp002847k",
"method": "Experiment",
"conditions": "",
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"id": 22,
"substance": "Maltotriose",
"glass_transition_temperature": "76",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-28",
"method": "Experiment",
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{
"id": 23,
"substance": "Maltotetraose",
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"doi": "https://doi.org/10.1016/0260-8774(94)90029-30",
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"conditions": "",
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{
"id": 24,
"substance": "Maltopentaose",
"glass_transition_temperature": "125",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-31",
"method": "Experiment",
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{
"id": 25,
"substance": "Maltohexaose",
"glass_transition_temperature": "134",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-32",
"method": "Experiment",
"conditions": "",
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{
"id": 26,
"substance": "Maltoheptaose",
"glass_transition_temperature": "138.5",
"doi": "https://doi.org/10.1016/0260-8774(94)90029-33",
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"conditions": "",
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{
"id": 27,
"substance": "L-Arabinose",
"glass_transition_temperature": "3.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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{
"id": 28,
"substance": "D-Xylose",
"glass_transition_temperature": "12.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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{
"id": 29,
"substance": "D-Ribose",
"glass_transition_temperature": "-11.15",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
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{
"id": 30,
"substance": "D-Galactose",
"glass_transition_temperature": "31.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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{
"id": 31,
"substance": "D-Glucose",
"glass_transition_temperature": "37.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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{
"id": 32,
"substance": "D-Glucitol",
"glass_transition_temperature": "-0.15",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
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{
"id": 33,
"substance": "D-Mannose",
"glass_transition_temperature": "35.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
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{
"id": 34,
"substance": "L-Rhamnose",
"glass_transition_temperature": "26.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
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{
"id": 35,
"substance": "D-Fructose",
"glass_transition_temperature": "6.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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{
"id": 36,
"substance": "Isomaltose",
"glass_transition_temperature": "77.85",
"doi": "https://doi.org/10.1016/0008-6215(90)84102-Z",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
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{
"id": 37,
"substance": "Cellulose",
"glass_transition_temperature": "From 200 to 220°C (No water content)\nFrom −60 to −100°C (30% water content)",
"doi": "https://doi.org/10.1007/s10570-007-9192-2",
"method": "Experiment",
"conditions": "",
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{
"id": 38,
"substance": "Hemicellulose",
"glass_transition_temperature": "40°C",
"doi": "https://doi.org/10.1023/A:1004838831791",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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},
{
"id": 39,
"substance": "Lignin",
"glass_transition_temperature": "50 to 100°C",
"doi": "https://doi.org/10.1016/j.rinp.2017.02.017",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
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},
{
"id": 40,
"substance": "Pectin",
"glass_transition_temperature": "16.8 to−24.6°C",
"doi": "https://doi.org/10.1007/s13197-011-0327-y",
"method": "Experiment",
"conditions": "",
"conditions_detail": "",
"comments": ""
}
]
}