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.

SUBMITTER: Britton B 

PROVIDER: S-EPMC11580803 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature