1. Zheng X-Q, Wang D-D, Xue S, Cui Z-Y, Yu H-Y, Wei J-T, et al. Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits. International journal of biological macromolecules. 2024;259:129094. [ DOI:10.1016/j.ijbiomac.2023.129094] 2. Shakeel A, Farooq U, Gabriele D, Marangoni AG, Lupi FR. Bigels and multi-component organogels: An overview from rheological perspective. Food Hydrocolloids. 2021;111:106190. [ DOI:10.1016/j.foodhyd.2020.106190] 3. Wang X, Sun L, Zhang X, Jia L, Wang S, He T, et al. Soy protein isolate-acylated anthocyanins self-assembled nanoparticles enhanced bigels physicochemical properties: Effect of amphiphilic nanoparticles on the bigels system. Food Research International. 2025;218:116913. [ DOI:10.1016/j.foodres.2025.116913] 4. Zhou M, Li B, Wu A, Li J, Tang J, Wang Y, et al. Gelatin-wax-based bigel System: Innovative research on a low-calorie fat substitute. LWT. 2025;224:117836. [ DOI:10.1016/j.lwt.2025.117836] 5. Gupta N, Jangid AK, Pooja D, Kulhari H. Inulin: A novel and stretchy polysaccharide tool for biomedical and nutritional applications. International journal of biological macromolecules. 2019;132:852-63. [ DOI:10.1016/j.ijbiomac.2019.03.188] 6. López-Castejón ML, Bengoechea C, Espinosa S, Carrera C. Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin. Food Hydrocolloids. 2019;87:382-93. [ DOI:10.1016/j.foodhyd.2018.08.024] 7. Yiğit A, Bielska P, Cais-Sokolińska D, Samur G. Whey proteins as a functional food: Health effects, functional properties, and applications in food. Journal of the American Nutrition Association. 2023;42(8):758-68. [ DOI:10.1080/27697061.2023.2169208] 8. Shakeel A, Farooq U, Iqbal T, Yasin S, Lupi FR, Gabriele D. Key characteristics and modelling of bigels systems: A review. Materials Science and Engineering: C. 2019;97:932-53. [ DOI:10.1016/j.msec.2018.12.075] 9. Florowska A, Hilal A, Florowski T, Mrozek P, Wroniak M. Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels. Gels [Internet]. 2022; 8(1):[63 p.]. [ DOI:10.3390/gels8010063] 10. Wang Y, Zhao J, Liu C, Li W. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids. 2019;94:287-93. [ DOI:10.1016/j.foodhyd.2019.03.031] 11. Martins AJ, Cerqueira MA, Fasolin LH, Cunha RL, Vicente AA. Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. Food research international. 2016;84:170-9. [ DOI:10.1016/j.foodres.2016.03.035] 12. Clímaco GN, Fasolin LH. Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate. Food research international (Ottawa, Ont). 2024;176:113784. [ DOI:10.1016/j.foodres.2023.113784] 13. Jiang L, Wang Q, Rao Z, Lei X, Zhao J, Lei L, et al. Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues. Food Hydrocolloids. 2024;152:109884. [ DOI:10.1016/j.foodhyd.2024.109884] 14. Samui T, Goldenisky D, Rosen-Kligvasser J, Davidovich-Pinhas M. The development and characterization of novel in-situ bigel formulation. Food Hydrocolloids. 2021;113:106416. [ DOI:10.1016/j.foodhyd.2020.106416] 15. Yang J, Zheng H, Mo Y, Gao Y, Mao L. Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Research International. 2022;158:111536. [ DOI:10.1016/j.foodres.2022.111536] 16. Martins AJ, Silva P, Maciel F, Pastrana LM, Cunha RL, Cerqueira MA, et al. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties. Food research international. 2019;116:1298-305. [ DOI:10.1016/j.foodres.2018.10.019] 17. Zheng H, Mao L, Cui M, Liu J, Gao Y. Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction. Food Hydrocolloids. 2020;105:105855. [ DOI:10.1016/j.foodhyd.2020.105855] 18. Lupano CE, Renzi LA, Romera V. Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH. Journal of Agricultural and Food Chemistry. 1996;44(10):3010-4. [ DOI:10.1021/jf9600519] 19. Habibi A, Kasapis S, Truong T. Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels). LWT. 2022;163:113501. [ DOI:10.1016/j.lwt.2022.113501] 20. Pang M, Xu L, Ge Y, Cheng J, Zhang Z, Cao L. Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats. Food Hydrocolloids. 2024;157:110458. [ DOI:10.1016/j.foodhyd.2024.110458] 21. Barclay T, Ginic-Markovic M, Cooper P, Petrovsky N. Inulin-a versatile polysaccharide with multiple pharmaceutical and food chemical uses. International Journal of Pharmaceutical Excipients. 2016;1(3). [ DOI:10.66617/001c.1132] 22. Liu H, Yang D, Zhang Q, McClements DJ, Xu X, Sun Q, et al. Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels. Food Hydrocolloids. 2025;158:110521. [ DOI:10.1016/j.foodhyd.2024.110521] 23. Guo J, Gu X, Meng Z. Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs. Innovative Food Science & Emerging Technologies. 2024;94:103679. [ DOI:10.1016/j.ifset.2024.103679] 24. Wang T, Tan SY, Mutilangi W, Aykas DP, Rodriguez-Saona LE. Authentication of Whey Protein Powders by Portable Mid-Infrared Spectrometers Combined with Pattern Recognition Analysis. J Food Sci. 2015;80(10):C2111-6. [ DOI:10.1111/1750-3841.13006] 25. Zhou M, Li B, Wu A, Hu Z, Zhou L, Hu H, et al. Preparation of a two-phase gel system based on gelatin hydrogel and beeswax/rice bran wax oleogel and eutectic phase behavior of beeswax and rice bran wax in soybean oil. LWT. 2025;215:117306. [ DOI:10.1016/j.lwt.2024.117306] 26. Liu W, Liu K, McClements DJ, Jin Z, Chen L. Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties. Food Hydrocolloids. 2025;159:110623. [ DOI:10.1016/j.foodhyd.2024.110623] 27. Ramos-Souza C, Fernandes AS, Mazzo TM, Perrechil F, De Rosso VV. Fine-tuning carotenoid-enriched bigel formulations: Exploring the influence of Oleogel: Hydrogel ratio on physicochemical properties and 3D food printing. Food Hydrocolloids. 2025;164:111202. [ DOI:10.1016/j.foodhyd.2025.111202] 28. Zhou M, Li B, Wu A, Hu Z, Liu J, Wang Y, et al. Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties. LWT. 2024;205:116516. [ DOI:10.1016/j.lwt.2024.116516] 29. Xu Q, Qi B, Han L, Wang D, Zhang S, Jiang L, et al. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. Lwt. 2021;137:110421. [ DOI:10.1016/j.lwt.2020.110421] 30. Cui H, Tang C, Wu S, Julian McClements D, Liu S, Li B, et al. Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs. Food Chemistry. 2022;384:132589. [ DOI:10.1016/j.foodchem.2022.132589] 31. Hu X, Zhang X, Niu M, Xia C, Dong W, Li C, et al. Construction of a beeswax-based olive oil bigels system encapusulation of β-carotene by xanthan gum/gellan gum/inulin and evaluation of extrusion spreading performance using finite element Abaqus simulations. Food Chemistry. 2025;479:143798. [ DOI:10.1016/j.foodchem.2025.143798] 32. Xue Y, Zhong J, Liu X, Xiang D, Qin X. Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel. Food Chemistry. 2024;459:140429. [ DOI:10.1016/j.foodchem.2024.140429] 33. Lin X, Liu F, Ma Z, Li Y, Zheng H. Effects of different gelation mechanisms on the structural properties of bigels: A comparative study. Food Hydrocolloids. 2025;167:111249. [ DOI:10.1016/j.foodhyd.2025.111249] 34. Liu J, Huang G, Li R, Ho C-T, Huang Q. Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties. Current Research in Food Science. 2025;11:101154. [ DOI:10.1016/j.crfs.2025.101154] 35. Barragán-Martínez LP, Alvarez-Poblano L, Vernon-Carter EJ, Alvarez-Ramirez J. Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel. Journal of Food Measurement and Characterization. 2022;16(5):3946-56. [ DOI:10.1007/s11694-022-01449-4]
|