Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems

► Glass transition and α-relaxations of skim milk-maltodextrin solids were governed by lactose and maltodextrins. ► Tg and Tα shifted to higher temperatures with increasing maltodextrin content at all aw. ► Increasing maltodextrin content resulted in longer relaxation times of the systems around the glass transition. ► Low DE maltodextrins were efficient in reducing mobility of carbohydrate molecules and stickiness.