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- W4297841225 abstract "Bigels are innovative and interesting heterogeneous systems, they are based on the presence of two structured/gelled phases able to entrap both hydrophilic and lipophilic ingredients with an enhancement instability and control of consistency with respect to usual emulsions. They were recently proposed and investigated mainly for transdermal drug delivery in the pharmaceutical area, nevertheless, the obtained results suggested the possibility to use them also in different areas. Among them, food applications seem particularly interesting for both the controlled oral delivery of nutraceutical ingredients and the production of innovative foods having controlled rheological properties and low-fat content where the desired texture can be obtained by structuring the phases instead of adding (solid) fats. In this chapter, the main characteristics of bigels will be described and the recent food proposals will be reported discussing the potential future perspective of bigels in this area." @default.
- W4297841225 created "2022-10-01" @default.
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- W4297841225 date "2023-01-01" @default.
- W4297841225 modified "2023-10-16" @default.
- W4297841225 title "Rheology of food bigel system" @default.
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- W4297841225 doi "https://doi.org/10.1016/b978-0-12-823983-4.00022-4" @default.
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