Concepedia

Cooking cellulose in hot and compressed water

Shigeru Deguchi, Kaoru Tsujii, Koki Horikoshi

Chemical Communications · 2006 · 175 citations · 14 references

DOI

Concepts

Abstract

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

References

14

Crystal Structure and Hydrogen-Bonding System in Cellulose Iβ from Synchrotron X-ray and Neutron Fiber Diffraction

Yoshiharu Nishiyama, Paul Langan, Henri Chanzy · Journal of the American Chemical Society · 2002 · 3K citations

, , +17

Crystal Structure and Hydrogen Bonding System in Cellulose I<sub>α</sub> from Synchrotron X-ray and Neutron Fiber Diffraction

Yoshiharu Nishiyama, Junji Sugiyama, H. Chanzy et al. · Journal of the American Chemical Society · 2003 · 1.4K citations

, , +17

Dissolution and Hydrolysis of Cellulose in Subcritical and Supercritical Water

Mitsuru Sasaki, Zhen Fang, Yoshiko Fukushima et al. · Industrial & Engineering Chemistry Research · 2000 · 676 citations

, , +14

Cellulose hydrolysis in subcritical and supercritical water

Mitsuru Sasaki, Bernard M. Kabyemela, Roberto M. Malaluan et al. · The Journal of Supercritical Fluids · 1998 · 638 citations

, , +9

The terminology and methodology associated with basic starch phenomena

William A. Atwell, L. F. HOOD, David R. Lineback et al. · Cereal Foods World · 1988 · 469 citations

, , +10