ArticleCurrent research in food science2026
Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Fabrication of Beeswax-Soapwort Root Powder-Gelatin Bigel-Based Foamed Emulsions for Use as a Fat Replacer in Mousse.Gels (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study developed bigels using beeswax/soybean oil-based oleogels and gelatin hydrogels, which were then converted into bigel-based foams via whipping and aeration as alternatives to natural cream. The effects of different oleogel ratios on the physicochemical properties, microstructure, mechanical properties, and thermal behavior of the bigel-based foams were investigated. The bigel-based foam containing 40% oleogel exhibited the best performance: its expansion ratio reached 33% (close to the 37% of commercial cream), and sensory analysis indicated it received the highest score, achieving the overall highest acceptability. Increasing the oleogel proportion led to a decrease in the hardness of the bigel-based foams, reaching a minimum at 70% oleogel content. Differential scanning calorimetry analysis showed that higher oleogel content reduced the melting and crystallization temperatures of the bigel-based foams. Fourier transform infrared spectroscopy confirmed that the formation mechanism of the bigels was based on physical interactions between the oil and water phases. Rheological analysis revealed that all bigel-based foams had a loss tangent (tan δ) less than 1, indicating a stable, solid-like gel network (G' > G″) essential for structural retention. These results comprehensively demonstrate the structural and functional characteristics of the bigel-based foams, highlighting their potential for applications in the food sector.
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Registered trials
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