Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes.

ACS Omega · 2025 · PMC12332553 · PMID 40787393

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a decreasing trendno p-value reported

3.7 Steady Shear Rheological Properties of Cake Dough Figure displays the flow behavior curves for cake batters (CB) made with different bigels and control (palm oil) and shows how increasing the shear rate resulted in a decreasing trend for shear stress.

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