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The nat u ral pro tein, egg al bu men, is used for fab ri ca tion of nanoporous mats by bubbfil electrospinning. In our ex per i ment, starch is used as an ad di tive. By suitable choices of the spin ning con di tions, a mat with nanopores can be pro duced, and the spin ning pro cess is ten a ble by con trol ling the ther mo dy namic prop er ties of spun so lu tion and spin ning en vi ron ment.doi:10.2298/tsci1603014z fatcat:3jdwkhbefrfjfpy452nyuqqecy