Table 3. Whipping time, overrun, and fat globule size mean diameter of dairy whipped cream and plant-based pea protein whipped cream

Samples	Whipping time (s)	Overrun (%)	Fat globule size mean diameter (μm)
CON¹⁾	307.67±3.09^2)c	110.51±1.40^b	1.55±0.52^3)a
PP	217.67±17.46^b4)	41.00±1.59^a	9.92±4.52^c
UPP	97.33±4.78^a	127.52±0.32^c	2.33±0.85^b

CON, commercially available dairy whipped cream; PP, plant-based pea protein whipped cream; UPP, plant-based ultrasonicated pea protein whipped cream.
Values are mean±SD (n=3).
Values are mean±SD (n=200).
^a-cMeans significantly different between groups of samples by Duncan’s multiple range test (p<0.05).