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Nanopasta: electrospinning nanofibers of white flour
File(s)
d4na00601a.pdf (3.23 MB)
Published version
OA Location
Author(s)
Britton, Beatrice
Zhang, Fangyuan
Anthony, David B
Reyes, Ceasar IIIDL
Pawlus, Michal
Type
Journal Article
Abstract
White flour may be directly electrospun, providing a starch nanofiber alternative which avoids unnecessary industrial extraction and purification. By dissolving 17 wt% flour in warm formic acid and cooling, a dope can be created which can be electrospun into porous mats of 372 nm fibers of pasta.
Date Issued
2024-12-21
Date Acceptance
2024-10-29
Citation
Nanoscale Advances, 2024, 6 (24), pp.6129-6133
URI
URL
DOI
ISSN
2516-0230
Publisher
The Royal Society of Chemistry
Start Page
6129
End Page
6133
Journal / Book Title
Nanoscale Advances
Volume
6
Issue
24
Copyright Statement
© 2024 The Author(s). Published by the Royal Society of Chemistry. This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
License URL
Identifier
https://www.ncbi.nlm.nih.gov/pubmed/39583133
PII: d4na00601a
Subjects
Chemistry
Chemistry, Multidisciplinary
Materials Science
Materials Science, Multidisciplinary
Nanoscience & Nanotechnology
Physical Sciences
Science & Technology
Science & Technology - Other Topics
STARCH
Technology
Publication Status
Published
Coverage Spatial
England
Date Publish Online
2024-10-30