Replication data from doctorate in the study of the incorporation of different fractions of oleogel: hydrogel in biopolymeric bigels

Bigels have recently gained attention as effective systems for structuring edible matrices, with the aqueous phase playing a critical role in determining their structural properties. The dataset generated are related to a doctoral thesis, in which bigels were produced with different hydrogel matrices (potato starch, gelatin, and xanthan gum) and characterized. These analyses were performed at the Faculty of Food Engineering, University of Campinas.