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.
(In press).
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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.
| Type: | Article |
|---|---|
| Title: | Nanopasta: Electrospinning Nanofibres of White Flour |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1039/d4na00601a |
| Publisher version: | http://dx.doi.org/10.1039/d4na00601a |
| Language: | English |
| Additional information: | This article is licensed under a Creative Commons Attribution 3.0 Unported Licence, https://creativecommons.org/licenses/by/3.0/. |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > UCL BEAMS UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Maths and Physical Sciences UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Maths and Physical Sciences > Dept of Chemistry |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10199420 |
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