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Chem. Commun., 2006, 3293 - 3295, DOI: 10.1039/b605812d

Cooking cellulose in hot and compressed water

Shigeru Deguchi, Kaoru Tsujii and Koki Horikoshi

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 image for this article (ID: b605812d)