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Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (η

The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions of low- and high-fat cream were investigated. Pseudoplastic and thixotropic behavior of cream was found for all the samples and the pseudoplasticity was increased with an increased level of stabilizers. The apparent viscosity (ηa) of the forward curves is greater than that of the backward ones, which may be the result of the breakdown of the fat globule structure under shear stress. The viscosity of cream was reduced, while using a stabilizer (BSG/CGN) can be related to the water binding of hydrocolloid molecules contributing to resistance in flow. For all samples, elastic modulus was greater than viscous modulus, indicating a greater contribution from elastic characteristics. With the increase of BSG/CGN levels, the molecules may be competitively adsorbed onto the surface of fat droplets, thereby changing its surface tension and decreasing its particle size. Increases in whey proteins, fat, and BSG also significantly increased hardness, whereas increases in CGN significantly decreased it. The globular aggregates in the microstructure of high-fat dairy cream were smaller than those in low-fat dairy cream, allowing more water to be retained in the high-fat samples. Therefore, synergistic interactions between polysaccharides and proteins may encourage the formation of a cross-linked network.

The bioactive compounds like rutin, naringin, and gallic acid have been separated from lemon peel by graphene oxide (GO). The different influences such as pH values and separation conditions were investigated. Moreover, the samples were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, UV‐Vis spectroscopy, and high‐performance liquid chromatography. The findings of high‐performance liquid chromatography revealed that the adsorbed proportion of rutin by GO was more than naringin and gallic acid so that 66.7% of rutin, 34% of naringin, and 19% of gallic acid from the extract were remarkably adsorbed and separated. Besides, adsorption percentage of these materials by GO was considered 74.8% after five cycles of adsorption–desorption process. On the other hand, we carried out batch experiments in order to study the adsorption mechanism of rutin on the GO since rutin was the highest quantity of bioactive substance in lemon peel. Pseudo‐second‐order kinetic model and Langmuir isotherm were the best models for describing adsorption process of rutin by GO. Adsorption capacity of rutin by GO was obtained about 21.08 mgg−1. In addition, the physical adsorption of rutin by GO was confirmed by Dubinin–Radushkevich isotherm. This research confirmed that this method for separation of flavonoids is simple and less cost., The simultaneous extraction of rutin, naringin, and gallic acid from lemon peel using GO was studied for the first time. The results showed that the adsorbed proportion of rutin by GO was more than naringin and gallic acid so that 66.7% of rutin, 34% of naringin, and 19% of gallic acid from the extract were remarkably separated.

The aim of this study was to investigate the physicochemical and sensory properties of rice cookies prepared from zero trans shortenings. The shortenings were prepared from Ardeh oil and Palm stearin blends a ratios of 50:50 and 60:40 (%weight) by chemical interestification and then the cookies were made from them compared with a sample prepared from the commercial shortening (c-sh) available on the market. The fatty acids profile, slip melting point, solid fat content and chemical properties (peroxide value and free fatty acids) were determined in shortenings. The textural (hardness, adhesiveness) and rheological characteristics of shortenings were determined using texture analyzer and rheometer, respectively. Ardeh oil due to its high unsaturated fatty acid content [oleic (39.48%) and linoleic acids (42.31%)], and natural antioxidants such as Tocopherols (507 mg/kg) as well as good aroma and taste improved the physicochemical and functional properties of shortenings. Textural characteristics (hardness, fracturability) during storage and sensory attributes (texture, flavor and overall sensorial acceptance) as well as chemical properties (peroxide value, pH) of cookies prepared from zero-trans blends (0.2–0.3% trans acids) were better than those of a commercial shortening (4.74%trans fatty acids). Thus, it can be concluded that the produced shortenings used in rice cookies improved the product quality, also due to low levels of saturated fatty acids and zero trans fats, thus it has a potential to improve well-being.

Naphthol is an environmental pollutant with highly toxic and corrosive. Naphthol can be absorbed by the body easily through the skin, and can cause serious damage to the kidneys and cornea, even cancer. So, it is essential to have a device easy to use, reliable, inexpensive and fast for naphthol detection. In this paper, reduced graphene oxide (rGO) was synthesized using green tea extract as a natural reducer and stabilizer under mild conditions in aqueous solution and decorated with Fe3O4 nanoparticles with a diameter of about 25 nm. The electrochemical sensor for ultrasensitive and selective detection of binaphthol (BINOL) is reported based on the Fe3O4–rGO on carbon paste electrode (CPE). The results demonstrate that BINOL oxidation at the Fe3O4–rGO/CPE sensor can provide a synergistic effect in comparison with CPE and rGO/CPE. The technique of differential pulse voltammetry (DPV) is employed to sensing BINOL with a limit of detection of 78 nM and a linear range between 0.1–100 µM. The sensor also, exhibits high sensitivity (160 µA mM–1), stability as well as good reproducibility. Moreover, this sensor is cost-effective and shows great potential for detection of BINOL in real samples.

BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

The aim of this study was to assess the effect of chitosan/zein-based coating containing free and nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. aqueous extract (PGE) on microbial, chemical...

The determination of food additives is one of the major points in the food industry that directly is relative to human health. This research work focused on sensing and monitoring sunset yellow as azo additive dyes in fruit juices using an electrochemical sensor amplified with Ni doped Pt decorated carbon nanotubes (NiO/Pt/CNTs) as nano-catalyst and 1-hexyl-3-methylimidazolium chloride ([HMIM][Cl]) as an ionic liquid binder. Carbon paste electrode (CPE) amplified with NiO/Pt/CNTs and [HMIM][Cl] (CPE/([HMIM][Cl])/NiO/Pt/CNTs) improved the sensitivity of sunset yellow sensing in aqueous solution in acidic condition and successfully monitored this azo dye in concentration range 1.0 nM-280 μM with detection limit 0.4 nM. On the other hand, the CPE/([HMIM][Cl])/NiO/Pt/CNTs was used for sensing and analysis of sunset yellow in different fruit juices, and recovery data between 98.65% and 103.66% confirmed the powerful ability of sensor for monitoring of sunset yellow in food samples.

Steam curing is a process that is used to improve the quality of freshly harvested rice in the shortest time. The purpose of this study was to evaluate the effects of IMC and steaming time on the marketability of rice. The results indicate positive and more impressive effects of prolonged steaming (30 minutes) on HRP, grain hardness and elongation in the sample with IMC of 20% (w.b) compared with the sample with IMC of 17% (w.b). The results also showed a decreased peak (PV) and breakdown (BD) viscosity in both IMC. The highest decrease was observed in the samples that were steamed for 30 min. The results of scanning electron microscopy (SEM) revealed that the steaming of paddy for 30 min could not create a completely smooth surface in the grain. These observations indicate the inadequacy and uneven distribution of moisture for complete gelatinization even in grains with higher IMC.

The use of natural dyes in foods enhances the product quality and they are also associated with anti-inflammatory and anti-cancer effects. Therefore, they play significant role in human health. Chlorophyll is used as a natural pigment in a variety of foods. This study aims to prepare the extract and chlorophyll from Persian clover (Trifolium resupinatum L.), using enzymatic and ultrasound methods and evaluation of their antioxidant and physicochemical properties. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (− 18, 4 and 10 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). The results showed the chlorophyll a concentration was approximately as twice as the chlorophyll b concentration. In all of the experiments, the enzymatic method has shown better efficiency than the ultrasound one. Also, with the increment of extract concentration, the DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) as well as total phenolic compounds, anthocyanin, and flavonoids were increased dramatically. Due to the higher efficiency of enzymatic extraction, the stability assessments were performed based on this method. The result demonstrated that 50 mM of NaCl, temperature − 18 °C, pH 4.5 and time 15 days were associated with the highest chlorophyll a and b values. According to the results the enzymatic method to prepare clover extract and its chlorophyll can be used as an efficient method for indicator pigment production in food and pharmaceutical industries. However, further testing is needed to achieve more information.

Background: Today, the tendency to use biodegradable biopolymers as one of the appropriate technologies to prevent food oxidation has received much attention. Objective: The aim of the present study was to produce a new biodegradable films containing free ethanolic extracts and nanocapsules of kak kosh biabani (Pulicaria gnaphalodes (Vent.) Boiss.), in order to investigate the antioxidant properties in laboratory conditions. Methods: In this study, the effects of different films on mechanical properties, antioxidant activities, encapsulation efficiency, water vapor permeability, microstructure and morphology and color characteristics were evaluated. Results: The average particle size was 153-166 nm and the encapsulation efficiency was 49.87-73.07%. Nanoliposomes with the lowest size and highest encapsulation efficiency were merged with the film samples. The results obtained from FT-IR spectra revealed new interactions between chitosan and nanoliposomes. Despite the increase in yellow color and decrease in whiteness indices, the nanoliposome composition improves the mechanical stiffness and results in reduced water vapor permeability (WVP). Conclusion: The properties of chitosan-zein films were affected by the amount of extract used, which generally improved the properties of the films and their antioxidant properties. Due to these features, this film can be used in food storage.

In this project, we performed an electrochemical investigation using a reduced graphene (rG) decorated CdO nanocomposite/1-methyl-3-octylimidazolium tetrafluoroborate ionic liquid (MOITF) carbon paste electrode (rG-CdO/MOITF/CPE) for determination of ferulic acid in food samples. In preparation of rG-CdO/MOITF/CPE, 6% w/w rG-CdO nanocomposite and 20% v/v room temperature ionic liquid were used to modify the bare CPE. SEM (Scanning Electron Microscopy) and XRD (X-Ray Diffraction) methods were applied to characterize the structure of the synthesized rG-CdO nanocomposite. At all the stages of this research, phosphate buffer solution (PBS) with the pH of 5.0, as an optimized pH condition, was used. The electron transfer coefficient (α) was obtained ⁓0.68 by recorded data from cyclic voltammogram of rG-CdO/MOITF/CPE in the presence of ferulic acid. In addition, using the chronoamperometric technique, the diffusion coefficient (D) of ferulic acid at rG-CdO/MOITF/CPE was calculated 5.4 × 10−5 cm2/s. Using the square wave voltammetry method, the linear dynamic range (LDR) was calculated to be from 0.02 to 400 μM, and the limitation of detection (LOD) was obtained as 8.0 nM. Eventually, the rG-CdO/MOITF/CPE was utilized to determine the amount of ferulic acid in food samples, and statistical calculations confirmed the sensitivity, selectivity, and precision of rG-CdO/MOITF/CPE, which is an electroanalytical tool.

Although rice bran (RB) as a healthy-functional ingredient can be utilized to develop newly texturized foods, the phytic acid (PA) present in this bioactive constituent can significantly reduce the digestibility and quality of the final products. RB was hydrothermally processed at different operational conditions (i.e., temperature (Tp, 45–90 °C), time (Ti, 50–110 min), pH (3.0–6.0) and solid/solvent (So/St, 3–6 w/v) and optimized to attain the lowest PA content and color changes (ΔE) by response surface methodology-central composite design (RSM-CCD). The optimal hydrothermally RB (3.0–9.0% flour) was mixed and the dough rheology (e.g., farinographic (i.e., water absorption (WA); development time, stability time (ST), and softening degree (SD)), and extensographic (extension resistance (ER), extensibility, and energy) factors) was assessed. The second-order polynomial model (R2 = 0.987) was adequately fitted to the PA experimental data. The optimization results revealed that the least response variables (PA of 788 mg/kg and ΔE of 22) were obtained at 43.37 °C Tp, 94.38 min Ti, pH 7.0, and So/St of 8.0. An increase in the RB concentration led to a significant decrease in ER, ST, and extensibility (p

In the present work, a magnetic dispersive solid-phase extraction method followed by flame atomic absorption spectrometry was used for extraction, preconcentration and determination of trace amounts of Pb(II) in milk samples. Fe3O4@SiO2@3-chloropropyltriethoxysilane@o-phenylendiamine nanoparticles were synthesised and used as the adsorbent in the extraction procedure. The effective parameters of the extraction efficiency comprising pH of the sample solution, sorbent amount, extraction time, acidic concentration of the eluent and desorption time were optimised using a face-centred central composite design. Under the optimal conditions, the applied method offered suitable linearity in the range of 2.0–250 ng mL−1, the limit of detection as low as 0.11 ng mL−1, and high preconcentration factor of 66. The precision of the proposed method was evaluated by calculating the intra-day and inter-day relative standard deviation, which were

In the current study, the interactions between egg white albumin (EWA; 0 and 4% w/v) and basil seed gum (BSG; 0 to 0.5% w/v) were investigated using the rheological analyses in a solution system. The Herschel–Bulkley model was able to efficiently describe the flow behavior data. Increasing BSG concentration resulted in a significant increase in the apparent viscosity and yield stress, besides a significant decrease in the flow behavior index. According to amplitude sweep data, the structural strength of the EWA–BSG mixtures improved with the increase in BSG concentration. Power-law model efficiently described the frequency dependence of the experimental mixtures. Overall, the rheological data confirmed some synergistic interactions between EWA and BSG in the case of the mixture solutions containing 4% EWA and 0.3% BSG. This information may be of substantial use where the mixtures of proteins and polysaccharides are used for the stabilization of various food products.

A MnFe2O4 nanoparticle/1-Butyl-3-methylimidazolium hexafluorophosphate (BMIM-PF6) was incorporated into carbon paste electrode (MnFe2O4/BMIM-PF6/CPE) and used as food electrochemical sensor for the study of the electrochemical determination of gallic acid in the presence of ferulic acid for the first time. The structure and morphology of MnFe2O4 nanoparticle was investigated by TEM methods. Meanwhile, the electrochemical performance of the MnFe2O4/BMIM-PF6/CPE towards gallic acid and ferulic acid determination was demonstrated by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). The MnFe2O4/BMIM-PF6/CPE exhibited a wide linearity of 0.005–220.0 µM for gallic acid and 0.3–250 µM for ferulic acid with detection limits of 1.0 nM and 0.1 µM, respectively. Furthermore, the ability of MnFe2O4/BMIM-PF6/CPE was tested for the determination of gallic acid and ferulic acid in food products.

We describe a powerful type of vanillin electrochemical sensor based on a carbon paste electrode (CPE) modified with NiFe2O4 nanoparticle and 1-hexyl-3-methylimidazolium chloride (1H3MCl). The NiFe2O4 nanoparticle was synthesized by co-precipitation strategy and characterized by FESEM, XRD, and EDAX methods. The results revealed a spherical shape NiFe2O4 nanoparticle with diameter ~ 22 nm. The oxidation peak of vanillin was recorded at potentials + 690 and + 650 mV at the surface of CPE and NiFe2O4/1H3MCl/CPE by cyclic voltammetric method, respectively. The NiFe2O4/1H3MCl/CPE exhibited high electro-catalytic ability toward vanillin electro-oxidation and indicated two separated oxidation signals at potentials 640 and 1050 mV for vanillin and tryptophan by differential pulse voltammetric method. The sensitivity 0.1011 and 0.5058 μA µM−1 as well as the detection limits 1.0 nM and 0.09 µM were observed for determination of vanillin and tryptophan at the surface of NiFe2O4/1H3MCl/CPE, respectively. The NiFe2O4/1H3MCl/CPE was used as a food analytical sensor for determining vanillin and tryptophan in food samples such as coffee milk, chocolate, and biscuit.

In this study, the effect of bay laurel (Laurus nobilis) (LE) and rosemary (Salvia rosmarinus) (RE) extracts, in two free forms and loaded with liposome, on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) minced, were examined. After extraction, the extracts were evaluated for phenolic, flavonoid, and antibacterial compounds (determination of MIC and MBC). The treatments studied included control treatment, treatments containing 1 and 1.5% of free extracts, and treatments containing 1 and 1.5% of liposome-coated extracts of LE and RE which were examined at times of 0, 4, 8, and 12 days with 3 replications. The findings indicated that the amount of flavonoid and phenolic compounds and the results of antibacterial tests (MIC and MBC tests) in RE extract were more favorable than LE extract. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid/g extract) and flavonoid (245.33 mg Catechin/g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid/g extract) and (151.26 mg Catechin/g extract) respectively. The results of the behavior of L. monocytogenes and V. parahaemolyticus in fish showed that with increasing the storage time at 4 °C, these parameters increased, but in the treatment containing the coated forms of LE and RE extracts (concentration 1.5%), changes were significantly slower than other treatments. According to the obtained results, it can be concluded that in general, adding extracts of bay laurel and rosemary in a concentration of 1.5% reduces the proliferation of bacteria that cause food poisoning.

In the present study, susceptibility of Persian sturgeon, Acipenser persicus, to un-ionized ammonia (UIA) was studied. Fish with an average weight of 5.52±0.45 g were exposed to different concentrations of un-ionized ammonia (UIA) to determine median lethal concentration (96-h-LC50). The fish were exposed to six different concentrations of UIA (control, 0.16, 0.31, 0.62, 0.94 and 1.25 mg/l UIA). The control group was not challenged with ammonia (0.0008 mg/l UIA). The results showed that the 96-h-LC50 of UIA in Persian sturgeon was 0.46 mg/l. According to 96-h-LC50,mid-term exposure to sub-lethal UIA was examined. In the chronic examination, the fish were exposed to different levels of sub-lethal ammonia; control (0.0008 mg/l UIA), 10% of LC50 (0.05 mg/l UIA), 5% of LC50 (0.025 mg/l UIA) and 1% of LC50 (0.005 mg/l UIA) for 30 days. Final length, final weight, weight gain, specific growth rate, daily weight gain and body weigh index decreased significantly in the fish exposed to 0.05 and 0.025 mg/l UIA. According to the results, conversion ratio and condition factor indices were higher in the fish exposed to 0.005 mg/l UIA and control group compared with the fish exposed to 0.05 and 0.025 mg/l UIA.

In this study, we experimentally determined the protonation constants, enthalpy change (ΔHo), change in Gibbs energy (ΔGo), and entropy change (ΔSo) for the deprotonation process of betanin over the temperature range of 298.15 to 318.15 K and at an ionic strength of 0.1 mol·dm−3 (NaClO4) with a combination of spectrophotometric and potentiometric methods. In addition, we theoretically calculated the values of the acidic dissociation constants, the optimized structure, and the thermodynamic properties of betanin in aqueous solutions at various temperatures by ab initio and DFT methods. Density function theory (DFT) methods with the B3LYP/6-31 + G(d) level of theory were applied for calculating the acidic dissociation constants of betanin and also interactions among the solvent and solvated cation, anion, and neutral species of betanin. Thomasi’s method was used to analyze the formation of intermolecular hydrogen bonding between water molecules and various species of betanin. There is a good correlation between the theoretically calculated and experimentally determined values of pKa of betanin.

The effects of drying parameters on moisture content, water activity, bulk density, water binding capacity (WBC), oil absorption, and color parameters (L*,a*, b*) of foam-mat dried shrimp powders w...

In this work, a novel sorbent based on polydopamine-functionalized magnetic ferric oxide (Fe3O4) was synthesized and applied for dispersive solid phase extraction of Pb(II) in bovine milk samples. The extracts were analyzed by flame atomic absorption spectrometry (FAAS). The sorbent was characterized with different analytical techniques (XRD, FT-IR, SEM, TEM, VSM and EDX). To reach the maximum extraction efficiency of Pb(II), some effective parameters on both adsorption and desorption steps were optimized with the aid of central composite design and response surface methodology. Under the optimal conditions, the method provided an enhancement factor of 40.5 corresponding to the absolute recovery of 81%. LOD and LOQ were found as 0.13 and 0.43 ng mL−1, respectively. The calibration curve was linear over the concentration range of 3.0–300 ng mL−1 (R2 = 0.9957). The intra and inter-day precisions (RSD%) of the method were calculated as 3.2% and 5.6%, respectively. Finally, the method was successfully applied for the determination of Pb(II) in different bovine milk samples. The Pb(II) content in one of the investigated milk samples was found to exceed the maximum permissible limit (20 μg L−1) set by Codex Alimentarius Commission. The relative recoveries were obtained within the range of 86.5–93.6.

The carboxylated multi-walled carbon nanotubes (MWCNTs–COOH) were used as adsorbent for the separation of flavonoids (naringin and rutin) from bitter orange peel. The influence of the parameters such as, pH values, contact time, and desorption conditions was investigated. The samples were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, derivative thermogravimetric, scanning electron microscopy, UV–Vis spectroscopy, and high-performance liquid chromatography. After separation and desorption process, the eluent was injected for chromatography analysis. Under the optimal conditions, experimental results showed that the extraction efficiency of rutin was higher than naringin and other compounds. Moreover, the desorption percentage of flavonoids was calculated 83.6% after four cycles. This research confirmed that this method for separation of flavonoids is simple and less cost. In addition, the separated flavonoids can be used as antioxidant for the future applications.

The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.