Effect of pea protein isolate aggregates on coconut diacylglycerol-based whipping cream: Interfacial and network stabilization mechanisms

Fibrous (PPIA–2) and spherical (PPIA–8) pea protein isolate aggregates were prepared under controlled pH and heating conditions, and their influence on coconut diacylglycerol (CO–DAG)–based whipping cream were systematically evaluated. Compared with conventional triacylglycerol CO phases, CO–DAG reduced the interfacial energy barrier, promoted interfacial crystallization, and was favorable for protein adsorption. Fibrous aggregates exhibited enhanced interfacial activity and strong intermolecular entanglement ability, which facilitated bridging between fat globules and promoted partial coalescence. The synergistic effect between PPIA–2–12h and CO–DAG led to high overrun (200–250 %) and excellent foam stability. Spherical aggregates (PPIA–8) formed at 2 h exhibited weaker interfacial activity but could increase the rheological properties of foam by forming densely packed small fat globules. The combined influence of CO–DAG and protein aggregates with distinct morphologies defines the balance between foamability and stability. The study elucidated how aggregate morphology stabilizes foam by enhancing interfacial membranes and creating a three–dimensional network structure. These findings provide a theoretical and technical framework for designing plant-based low–fat whipping cream, emphasizing the dual role of DAG as a co–structuring lipid and protein aggregates as morphology–dependent stabilizers.