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. 2023 Dec 19;13(1):6. doi: 10.3390/foods13010006

Figure 3.

Figure 3

(A): Solubility of protein isolates under different pH; (B): Foam property (i.e., foam volume vs. time) of protein isolates. ■: White lentil protein isolate, □: Yellow lentil protein isolate, ●: Green mung bean protein isolate, ○: Yellow mung bean protein isolate, ◆: Soybean protein isolate, ◇: Commercial soybean protein isolate, ▲: Pigeon pea protein isolate, △: Cowpea protein isolate, ◊: Yellow pea protein isolate, -: Chickpea protein isolate [27]. Reproduced with permission from the copyright owner, published by Elsevier, 2021.