Impact of Pea Protein-Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream.

Ruyue Yin, Qingqing Cao, Keqing Mao, Pei Wang, Fusheng Chen, Lifen Zhang, Xianzhong Zhang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Ruyue YinCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Qingqing CaoCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Keqing MaoCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Pei WangZhejiang University Zhongyuan Institute, Zhengzhou 450001, China.

Fusheng ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Lifen ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Xianzhong ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Funding

Cultivation Project of Tuoxin Team in Henan University of Technology 2024TXTD04National Key Research and Development Program of China 2022YFD2101403Science and Technology Research Project of Henan Province 252102111067Three-Year Action Plan for the Vice President of Science and Technology in Henan Province HNFZ20240591, HNFZ20251440

6 · The paper itself

Abstract

A non-dairy whipping cream was developed by partially replacing cocoa butter substitute with pea protein-high-methoxyl pectin (PP-HMP) emulsion gel containing soybean oil. The effects of substitution levels (10%, 20%, 30%, 40%, and 50%) on the properties of the pre-whipping cream emulsion and the resulting whipped cream were systematically investigated and compared with those of commercial whipped creams. The properties of the pre-whipping emulsion (apparent viscosity and particle size) and whipped cream (hardness, adhesiveness, elastic modulus, and thixotropic loop area) degraded with increasing PP-HMP emulsion gel substitution levels. Overrun and partial coalescence of fat reached their highest values at the 20% substitution level, at which point the whipped cream also exhibited a uniform microstructure and excellent shape retention. The overrun, hardness, and foam stability of non-dairy whipping cream containing 20% PP-HMP emulsion gel were comparable to those of the commercial whipped cream. These findings demonstrate the potential of PP-HMP emulsion gel as a fat substitute for developing non-dairy whipping cream with reduced hydrogenated fat content.

Indexed as

emulsion gelfat substitutehigh-methoxyl pectinnon-dairy whipping creampea protein

Identifiers

PMID42650623

DOI10.3390/foods15162929

PMCPMC13512275

What OpenQuestion holds

Textmetadata

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.