Table 3.

The foaming property of plant proteins reported in published works using different methods. All reported on a dry basis except *, which are not reported, while [30] is reported on a wet basis. ¹ Foaming capacity was expressed as the volume (%) increase due to whipping. ² Foaming stability was expressed as the ratio of foam volume after 30 min times and the initial volume. ^# Calculated according to the reported initial foam volume and foam volume after standing for 30 min.

	Protein Type	Protein Content * (%)	Foaming Capacity or Expansion 1 (%)	Foaming Stability 2 (%)	Reference
Flour	Soybean	70.00 *	32.0 #	43.7 #	[15]
	Chickpea	71.00–77.00 *	43.9 #	64.8 #	[15]
Consentrates	Faba bean	81.2	15.0	77.0	[17]
	Mungbean	81.53 *	89.7	78.3	[18]
	Soybean	82.20	22	93	[17]
	Pea	83.60	78	N/A	[19]
	Pea	84.90	15.0	94.0	[17]
	Mungbean	85.46 *	110.0	N/A	[19]
	Soybean	86.00 *	68.7	100.0	[18]
	Green Lentil	87.00–95.00 *	34.8 #	96.7 #	[15]
Isolate	Akkus bean	N/A	91	72	[21]
	Gembos bean	N/A	76	82	[21]
	Simav bean	N/A	81	71	[21]
	Hinis bean	N/A	72	80	[21]
	Bombay bean	N/A	83	75	[21]
	Pea	80.60–89.00 *	81.1 *	27.1 *	[25]
	Grass pea (optimized extraction yield)	87.50	87	78	[23]
	Chickpea	89.90–94.40	30.4–44.3	N/A	[11]
	Soybean	90.00 *	24.0 #	66.7 #	[15]
	Soybean	92.00 *	36.0 #	88.9 #	[15]
	Faba bean	92.14–99.36	143.3–183.3	55.9–71.59	[26]
	Kidney bean	92.5	244.9	87.8	[30]
	Pea	92.8	87.0–132.0	94.0–96.0	[61]
	Grass pea (optimized protein content)	92.5	41	100	[23]

N/A = not available.