Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement.

Curr Res Food Sci · 2026 · PMC13223702 · PMID 42233119

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a decreasing trendno p-value reported

With increasing oleogel content, the intensity of the O-H stretching vibration showed a decreasing trend, suggesting a weakening of hydrogen bonding in the system.

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