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Sustainable high internal phase emulsions based on millet bran nanocellulose and EGCG: Centrifugal fabrication, antioxidant reinforcement, and 3D printability

Mo ChenKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR ChinaYu-Hao WuKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR ChinaXu GuoKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR ChinaJinyue SunKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR ChinaNan ChenKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR ChinaMu-xuan WangCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR ChinaQi‐dong RenKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR ChinaMohamed A. FaragDepartment of Pharmacognosy, Faculty of Pharmacy, Cairo University, 11562, Cairo, EgyptNilufar Z. MamadalievaInstitute of the Chemistry of Plant Substances of the Academy Sciences of Uzbekistan, Tashkent 100170, UzbekistanMin WangCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR ChinaMeng-qi ZhangKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China. Electronic address: [email protected]Chao LiuKey Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China. Electronic address: [email protected]

2026en

Ochiq kirish: yoʻq

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DOI: 10.1016/j.foodchem.2026.150036

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