In this study, faba bean protein isolate (FPI) aggregates, prepared through various treatments including conventional heating (CH), ultrasonication (US), and thermosonication (TS), were used to formulate plant-based whipped creams. The objective is to develop a clean-label and dairy-free whipped cream using vegetable oil and plant proteins. The effects of these treatments on the characteristics of FPI aggregates and the oil-in-water (O/W) emulsions made from them, both before and after whipping, were evaluated. Among the different treatments, TS was the most effective at denaturing and unfolding FPI molecules, resulting in the formation of extended, strand-like aggregates with the highest surface hydrophobicity and solubility. These strand-like aggregates, potentially formed by disulfide bonds, were confirmed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). In contrast, untreated and CH-treated FPI samples formed large aggregates with low solubility and surface hydrophobicity. Moreover, emulsions stabilised by TS-treated FPI exhibited the smallest oil droplet size and the greatest mechanical strength, leading to superior whipping performance, with the highest overrun and lowest serum release. The strand-like aggregates formed by TS had a higher aspect ratio than the particle aggregates, facilitating better interfacial absorption, coverage, and the formation of a network structure. This enhanced the entrapment and stabilisation of air bubbles, contributing to improved whipping capability and stability. This study highlights TS-treated FPI as a promising ingredient for formulating plant-based whipped creams and aerated emulsions. Future research could explore other plant protein ingredients and improving organoleptic properties of plant-based whipped creams such as mimicking milk fat's melting behaviour.

Functional hydrocolloids for plant-based dairy and meat alternatives. Innovating with alternative proteins in new product development.