Issue 24, 2024
From the journal:

Nanoscale Advances

Nanopasta: electrospinning nanofibers of white flour†

Beatrice Britton,ab   Fangyuan Zhang,b   David B. Anthony, ORCID logo c   Ceasar III D. L. Reyes,a   Michal Pawlus,a   Gareth R. Williams ORCID logo *b  and  Adam J. Clancy ORCID logo *a  

* Corresponding authors

a Department of Chemistry, University College London, London WC1E 6BT, UK
E-mail: a.clancy@ucl.ac.uk

b UCL School of Pharmacy, University College London, London WC1N 1AX, UK
E-mail: g.williams@ucl.ac.uk

c Department of Chemistry, Imperial College London, London, UK

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

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Article information

DOI
https://doi.org/10.1039/D4NA00601A
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., 2024,6, 6129-6133

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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, 6, 6129 DOI: 10.1039/D4NA00601A

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