The usage of plant-based proteins in the food industry has been increasing over recent years. While these proteins offer promising advantages, their thermal properties have received less attention compared to animal proteins. Understanding the thermal properties such as glass transition, denaturation, and gelation will provide insights into optimal processing conditions, appropriate storage environments, and quality assessment for plant proteins. Currently, differential scanning calorimetry (DSC) is frequently used for protein thermal analysis. DSC thermogram provides thermodynamic information about plant proteins. This chapter provides a guide to using DSC for the analysis of thermal properties of plant proteins. Moreover, it provides a summary of critical control points to enhance the reliability of the results obtained through the DSC experiment.