A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant-based alternatives, baked foods, 3D printing, and a...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/2483241 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|