ReviewGels (Basel, Switzerland)2024
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.
Review in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The trial behind it
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Who cites it
11 citing papers in PubMed.
- Physicochemical Insights Into Structuring Olive Oil With Dry-Fractionated Anhydrous Milk Fat.Journal of food science · 2026Article
- Carob-Based Bigel Microstructure Modulates the Gastrointestinal Release of D-Pinitol, Phenolics and Lipids.Foods (Basel, Switzerland) · 2026Article
- Engineering a Nanostructured Hybrid Gel System with Sodium Humate for Enhanced Wound Healing.Journal of functional biomaterials · 2026Article
- Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods.Gels (Basel, Switzerland) · 2026Article
- Functional Hydrogels in Food Applications: A Review of Crosslinking Technologies, Encapsulation Trends, and Emerging Challenges.Polymers · 2025Review
- Impact of Hydrogel-to-Oleogel Ratio and Presence of Carob Fruit Extracts on Formulated Bigels: Rheological, Thermal, Physicochemical and Microstructural Properties.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Bigels for Functional Delivery: Advances in Structural Design and Stabilization Strategies.Foods (Basel, Switzerland) · 2025Review
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- 3D Printed Bigel: A Novel Delivery System for Cannabidiol-Rich Hemp Extract.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their ability to simultaneously deliver both hydrophilic and lipophilic compounds. Considering the above advantages, bigels could have considerable potential for the food industry. This review aims to provide a detailed description of the edible components used for structuring the oleogel and hydrogel phases and the preparation methods applied for the formation of food-grade bigels with application-specific tailored properties. The impact of the processing parameters, such as the oleogel-to-hydrogel ratio, methodology used for component mixing, and cooling rates, is presented. Moreover, the most applicable bigel characterization techniques, such as rheology, DSC, texture analysis, etc., are critically discussed. Finally, different bigel applications in foods as animal fat substitutes or as complex delivery systems for both polar and non-polar bioactive compounds are examined.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.