@article{ZHANG2024, 
author = {Qian ZHANG and Ling JIANG and Qiming WANG and Xiaojuan LEI and Jian MING},
title = {Bigels in Food Field: from Composition to Application},
year = {2024},
journal = {Food Science},
volume = {45},
number = {6},
pages = {277-284},
keywords = {bigel, organogelator, hydrogel, bioactive substances delivery, 3D printed food},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230704-030},
doi = {10.7506/spkx1002-6630-20230704-030},
abstract = {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.}
}