Bigels in Food Field: from Composition to Application
Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-034.pdf |
| _version_ | 1797202845961814016 |
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| author | ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian |
| author_facet | ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian |
| author_sort | ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian |
| collection | DOAJ |
| description | Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential in replacing traditional solid fats, improving the nutritional value of composite foods, and delivering bioactive substances. This article reviews the composition, synthesis methods and types of bigels, summarizes the significant progress in the application of bigels in the food field, and give an outlook on future prospects. It is our hope that this review will provide some guidance for further research and application of bigels in the food field. |
| first_indexed | 2024-04-24T08:09:55Z |
| format | Article |
| id | doaj.art-e4b2573677f7471dbfc4a79d267311fd |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-24T08:09:55Z |
| publishDate | 2024-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-e4b2573677f7471dbfc4a79d267311fd2024-04-17T07:13:34ZengChina Food Publishing CompanyShipin Kexue1002-66302024-03-0145627728410.7506/spkx1002-6630-20230704-030Bigels in Food Field: from Composition to ApplicationZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian0(1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential in replacing traditional solid fats, improving the nutritional value of composite foods, and delivering bioactive substances. This article reviews the composition, synthesis methods and types of bigels, summarizes the significant progress in the application of bigels in the food field, and give an outlook on future prospects. It is our hope that this review will provide some guidance for further research and application of bigels in the food field.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-034.pdfbigel; organogelator; hydrogel; bioactive substances delivery; 3d printed food |
| spellingShingle | ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian Bigels in Food Field: from Composition to Application Shipin Kexue bigel; organogelator; hydrogel; bioactive substances delivery; 3d printed food |
| title | Bigels in Food Field: from Composition to Application |
| title_full | Bigels in Food Field: from Composition to Application |
| title_fullStr | Bigels in Food Field: from Composition to Application |
| title_full_unstemmed | Bigels in Food Field: from Composition to Application |
| title_short | Bigels in Food Field: from Composition to Application |
| title_sort | bigels in food field from composition to application |
| topic | bigel; organogelator; hydrogel; bioactive substances delivery; 3d printed food |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-034.pdf |
| work_keys_str_mv | AT zhangqianjianglingwangqimingleixiaojuanmingjian bigelsinfoodfieldfromcompositiontoapplication |