Glandless cottonseed flour was acylated with succinic and acetic anhydride. Acylation caused an increase in the specific viscosity of the flour and an increase in its functionality. Water‐holding, oil‐holding, emulsifying, and foam capacities were increased from 1.2 to tenfold over nonacylated flour.
No takes yet. Share an insight, caveat, or question.
Childs et al. (1976) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: