Nanopasta: electrospinning nanofibers of white flour

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.

Graphical abstract: Nanopasta: electrospinning nanofibers of white flour

Supplementary files

Article information

Article type
Communication
Submitted
22 Jul 2024
Accepted
29 Oct 2024
First published
30 Oct 2024
This article is Open Access
Creative Commons BY license

Nanoscale Adv., 2024, Advance Article

Nanopasta: electrospinning nanofibers of white flour

B. Britton, F. Zhang, D. B. Anthony, C. I. D. L. Reyes, M. Pawlus, G. R. Williams and A. J. Clancy, Nanoscale Adv., 2024, Advance Article , DOI: 10.1039/D4NA00601A

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