Cooking cellulose in hot and compressed water

被引：113

作者：

Deguchi, Shigeru

Tsujii, Kaoru

Horikoshi, Koki

机构：

[1] Japan Agcy Marine Earth Sci & Technol, Extremobiosphere Res Ctr, Yokosuka, Kanagawa 2370061, Japan

[2] Hokkaido Univ, Res Inst Elect Sci, Nanotechnol Res Ctr, Kita Ku, Sapporo, Hokkaido 0010021, Japan

来源：

CHEMICAL COMMUNICATIONS | 2006年 / 31期

关键词：

D O I：

10.1039/b605812d

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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.

引用

页码：3293 / 3295

页数：3

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