colony forming units, and also maintained 7-8 log colony forming units per milliliter during simulated gastrointestinal digestion. Rheological analysis revealed that xanthan gum-induced shear-thinning and elastic network formation were key to printability. This study demonstrates that the pea protein-xanthan gum emulsion is a promising platform for designing personalized probiotic-rich functional foods via 3D printing.
Han et al. (Wed,) studied this question.