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Nanopasta: electrospinning nanofibers of white flour
Beatrice Britton1,2, Fangyuan Zhang2, David B Anthony3
1Department of Chemistry, University College London London WC1E 6BT UK a.clancy@ucl.ac.uk.
Nanoscale Advances
|November 25, 2024
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.
