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  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 l...