Bigels have been mainly applied in the pharmaceutical sector for the controlled release of
drugs or therapeutics. However, these systems, with their intricate structures, hold great …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

The preparation and properties of novel edible bigel systems based on olive oil oleogels
structured with 15% monoglycerides and different hydrogels formed with 8, 10 or 12 …

Fish gelatin films containing lauroyl arginate ethyl (LAE) at different loading amount (0.5, 1,
1.5 and 2%, w/w) were successfully fabricated by electrospinning. Fourier transform infrared …

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an
alternative structured fat, providing healthier substitutes to saturated and trans fats in foods …

Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and
gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to …

Olive oil bigels structured with monoglycerides, gelatin, and κ-carrageenan were designed
for the partial substitution of pork backfat in fermented sausages. Two different bigels were …

Food products contain important quantities of fats, which include saturated and/or
unsaturated fatty acids. Because of a proven relationship between saturated fat consumption …

This study investigated the effects of nisin combined with ε-polylysine on microorganisms
and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water …

Bigels, as emerging biphasic systems, have garnered significant attention owing to their
advantages encompassing both hydrogels and oleogels. The performance and application …