eprintid: 10199420
rev_number: 11
eprint_status: archive
userid: 699
dir: disk0/10/19/94/20
datestamp: 2024-11-04 10:45:25
lastmod: 2024-11-04 10:47:52
status_changed: 2024-11-04 10:45:25
type: article
metadata_visibility: show
sword_depositor: 699
creators_name: Britton, Beatrice
creators_name: Zhang, Fangyuan
creators_name: Anthony, David Benbow
creators_name: Reyes, Cesar III DL
creators_name: Pawlus, Michal
creators_name: Williams, Gareth R
creators_name: Clancy, Adam J
title: Nanopasta: Electrospinning Nanofibres of White Flour
ispublished: inpress
divisions: UCL
divisions: B04
divisions: C06
divisions: F56
note: This article is licensed under a Creative Commons Attribution 3.0 Unported Licence, https://creativecommons.org/licenses/by/3.0/.
abstract: White flour may be directly electrospun, providing a starch nanofiber alternative which avoids uneccessary industrial extraction and purificaiton. 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 fibres of pasta.
date: 2024-10-30
date_type: published
publisher: Royal Society of Chemistry (RSC)
official_url: http://dx.doi.org/10.1039/d4na00601a
oa_status: green
full_text_type: other
language: eng
primo: open
primo_central: open_green
verified: verified_manual
elements_id: 2332257
doi: 10.1039/d4na00601a
lyricists_name: Clancy, Adam
lyricists_id: CLANC81
actors_name: Clancy, Adam
actors_id: CLANC81
actors_role: owner
full_text_status: public
publication: Nanoscale Advances
issn: 2516-0230
citation:        Britton, Beatrice;    Zhang, Fangyuan;    Anthony, David Benbow;    Reyes, Cesar III DL;    Pawlus, Michal;    Williams, Gareth R;    Clancy, Adam J;      (2024)    Nanopasta: Electrospinning Nanofibres of White Flour.                   Nanoscale Advances        10.1039/d4na00601a <https://doi.org/10.1039/d4na00601a>.    (In press).    Green open access   
 
document_url: https://discovery.ucl.ac.uk/id/eprint/10199420/1/Clancy_d4na00601a.pdf