Cooking cellulose in hot and compressed water.
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.
Deguchi
Shigeru
S
Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC), 2-15 Natsushima-cho, Yokosuka 237-0061, Japan. shigeru.deguchi@jamstec.go.jp
Tsujii
Kaoru
K
Horikoshi
Koki
K
D002482:Cellulose / Q000737:chemistry*; D003296:Cooking; D006358:Hot Temperature; D008859:Microscopy, Polarization; D014867:Water
D014867:Water; D002482:Cellulose