{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T18:13:34Z","timestamp":1788459214010,"version":"build-2803163510"},"reference-count":69,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>In this study, beeswax (BW) and gelatin, soapwort root powder (SRP) were employed to create oleogel and hydrogel for bigel development, respectively. The study aimed to determine the potential utilization of SRP in the bigel system to create a novel fat replacer (bigel-based foamed emulsion) for mousse production. Bigels with 2% SRP showed a bicontinuous emulsion structure. The FTIR spectra of all the bigels exhibited no new peaks. Bigels had solid-like properties, given that no crossover point was present and G\u2032 values were uniformly greater than G\u2033 values. Hardness, gumminess, and chewiness were improved by increasing the bigel\u2019s gelatin and SRP concentrations. A rise in the SRP ratio and gelatin content resulted in a higher overrun of bigel-based foamed emulsions. An increment in the SRP ratio resulted in enhanced thermal stability, with the exception of 9% G-2. The G\u2032 values surpassed the G\u2033 values, indicating that the mousse samples exhibited solid-like characteristics. From the prepared samples, 6% G-2 M was determined to be the closest to the control mousse in terms of hardness, springiness, cohesiveness, and gumminess values when comparing the bigel mousse samples with the control mousse sample (p &gt; 0.05). The 6% G-2 M sample showed the lowest \u0394E* value and was the closest sample to CM.<\/jats:p>","DOI":"10.3390\/gels12090810","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:13:25Z","timestamp":1788455605000},"page":"810","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fabrication of Beeswax\u2013Soapwort Root Powder\u2013Gelatin Bigel-Based Foamed Emulsions for Use as a Fat Replacer in Mousse"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5586-1228","authenticated-orcid":false,"given":"Alican","family":"Akcicek","sequence":"first","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Faculty of Tourism, Kocaeli University, Kartepe,  41080 Kocaeli, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2483241","DOI":"10.1155\/jfq\/2483241","article-title":"A comprehensive review on bigels as a potential replacement to solid fat in food applications","volume":"2025","author":"Farzana","year":"2025","journal-title":"J. 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