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Issue 31, 2006
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Cooking cellulose in hot and compressed water

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Abstract

Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320 °C and 25 MPa.

Graphical abstract: Cooking cellulose in hot and compressed water

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Publication details

The article was received on 25 Apr 2006, accepted on 29 Jun 2006 and first published on 11 Jul 2006


Article type: Communication
DOI: 10.1039/B605812D
Citation: Chem. Commun., 2006, 3293-3295
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    Cooking cellulose in hot and compressed water

    S. Deguchi, K. Tsujii and K. Horikoshi, Chem. Commun., 2006, 3293
    DOI: 10.1039/B605812D

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