Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis

In this study, pea protein multi-form aggregates were obtained by enzymatic hydrolysis, heat treatment, and enzymatic hydrolysis combined with heat treatment (PPEH) to elucidate its influence on the performance of plant-based cream. Results showed PPEH exhibited the smallest psize (312.50 nm), and the surface hydrophobicity (3381 a.u.) and β-sheet content (34.55%) increased significantly. Electron microscopy further indicated that PPEH promoted the formation of multi-form aggregates with elongation and crosslinking. PPEH-based whipped cream showed improved whipping efficiency with reduced whipping time (145 ± 5 s) and increased overrun (195.13 ± 5.07%). Meanwhile, this whipped cream performed superior visual appearance, storage stability, and moderate texture performance. Scanning microscopy revealed a uniform and stable three-dimensional air bubble network for PPEH-based whipped cream. This work not only delineates the preparation mechanism of multi-form aggregates but highlights a potential route into the development of plant-based whipped creams formed by combined modification strategy.