What question did this study set out to answer?

To investigate the stability and application of probiotic-loaded pea protein-based emulsions in 3D printing.

May 6, 2026

From stability to application: mechanistic insights into the stability and 3d printing of probiotic-loaded pea protein-based high internal phase pickering emulsions.

Key Points

To investigate the stability and application of probiotic-loaded pea protein-based emulsions in 3D printing.
Analyzed colony forming units during simulated gastrointestinal digestion
Conducted rheological analysis to assess shear-thinning properties
Evaluated printability of the pea protein-xanthan gum emulsion
Maintained 7-8 log colony forming units per milliliter during digestion
Showed shear-thinning and elastic network formation as critical for printability
Identified the emulsion as a promising platform for personalized functional foods

Abstract

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.

From stability to application: mechanistic insights into the stability and 3d printing of probiotic-loaded pea protein-based high internal phase pickering emulsions.

Key Points

Abstract

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