ArticleFoods (Basel, Switzerland)2023
Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 35 citations in OpenAlex.
- Fabrication of Beeswax-Soapwort Root Powder-Gelatin Bigel-Based Foamed Emulsions for Use as a Fat Replacer in Mousse.Gels (Basel, Switzerland) · 2026Article
- Carob-Based Bigel Microstructure Modulates the Gastrointestinal Release of D-Pinitol, Phenolics and Lipids.Foods (Basel, Switzerland) · 2026Article
- Plant-Based Bigels for Functional Delivery: Advances in Structural Design and Stabilization Strategies.Foods (Basel, Switzerland) · 2025Review
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Fabrication, Characterization, and In Vitro Digestion Behavior of Bigel Loaded with Notoginsenoside Rb1.Gels (Basel, Switzerland) · 2025Article
- The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels.Current research in food science · 2025Article
- Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties.Gels (Basel, Switzerland) · 2024Article
- Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.Gels (Basel, Switzerland) · 2024Review
- Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax-tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil-water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.
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