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Proteins that have high solubility typically have a high foaming capacity, which is due to their high surface charge and excellent balance of hydrophilic-hydrophobic amino acids ( The results were in accordance with our previous work comparing the properties of eight protein ingredients (soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, common bean protein concentrate, common bean flour, fava bean protein concentrate, and fava bean flour) that showed emulsifying activity index from 14.03 m 2 /g to 19.39 m 2 /g and, foaming capacity from 73.33% to 93.33% ( 3.9 Least gelling concentration (LGC) For the LGC the lower the concentration of the protein ingredient, the better its gelling capacity

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Aromatics (onion, celery, garlic): The classic trio for a savory, flavorful base

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