Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physica...

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Bibliographic Details
Main Authors:	Lívia Alves Barroso, Graziele Grossi Bovi Karatay, Miriam Dupas Hubinger
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Gels
Subjects:	emulsifier fat substitute mixed gel oil structuring starch
Online Access:	https://www.mdpi.com/2310-2861/8/11/694

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