Table 3.

Correlation coefficients between functional properties of pea protein isolates ^*.

	Foam capacity (%)	Foam stability (%)	EAI	ESI
Solubility (%)	−0.39	−0.60 *	0.74 *	−0.33
Foam capacity (%)		−0.01	−0.05	0.56
Foam stability (%)			−0.77 *	0.20

^*Values marked with ^* were statistically significant.