Literature DB >> 16883414

Cooking cellulose in hot and compressed water.

Shigeru Deguchi1, Kaoru Tsujii, Koki Horikoshi.   

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.

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Year:  2006        PMID： 16883414     DOI： 10.1039/b605812d

Source DB:  PubMed          Journal:  Chem Commun (Camb)        ISSN： 1359-7345            Impact factor:   6.222


  5 in total

1.  Versatile solidified nanofibrous cellulose-containing media for growth of extremophiles.

Authors:  Mikiko Tsudome; Shigeru Deguchi; Kaoru Tsujii; Susumu Ito; Koki Horikoshi
Journal:  Appl Environ Microbiol       Date:  2009-05-01       Impact factor: 4.792

Review 2.  Oxygen Activation by Cu LPMOs in Recalcitrant Carbohydrate Polysaccharide Conversion to Monomer Sugars.

Authors:  Katlyn K Meier; Stephen M Jones; Thijs Kaper; Henrik Hansson; Martijn J Koetsier; Saeid Karkehabadi; Edward I Solomon; Mats Sandgren; Bradley Kelemen
Journal:  Chem Rev       Date:  2017-11-20       Impact factor: 60.622

3.  In situ microscopic observation of chitin and fungal cells with chitinous cell walls in hydrothermal conditions.

Authors:  Shigeru Deguchi; Kaoru Tsujii; Koki Horikoshi
Journal:  Sci Rep       Date:  2015-07-07       Impact factor: 4.379

4.  Processive chitinase is Brownian monorail operated by fast catalysis after peeling rail from crystalline chitin.

Authors:  Akihiko Nakamura; Kei-Ichi Okazaki; Tadaomi Furuta; Minoru Sakurai; Ryota Iino
Journal:  Nat Commun       Date:  2018-09-19       Impact factor: 14.919

5.  Bottom-up formation of dodecane-in-water nanoemulsions from hydrothermal homogeneous solutions.

Authors:  Shigeru Deguchi; Nao Ifuku
Journal:  Angew Chem Int Ed Engl       Date:  2013-05-13       Impact factor: 15.336
  5 in total

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