The resulting nanofiber mat is about 2 cm across—visible to the naked eye—but individual strands are too fine to be seen with standard microscopes. Researchers measured their dimensions using a scanning electron microscope.

Electrospinning flour, rather than purified starch, presents unique challenges due to impurities like proteins and cellulose that increase viscosity, complicating fiber formation. Overcoming this required meticulous preparation, including heating and cooling the mixture to achieve the right consistency.