Foaming properties are important functional properties of plant proteins. The adsorption properties of plant proteins on the air-water interface help in stabilizing foams. This property is important for product applications where a fluffy/aerated texture is required in products such as bread, cakes, ice cream, etc. This chapter discusses measuring the foaming capacity and foaming stability of protein solutions of soy, pea, and gluten proteins step by step. Foams were created by whipping the solution and its stability over time which was analyzed here.