In recent years, there has been an increasing demand for plant-based proteins with functional characteristics for various applications. Among these, water holding capacity (WHC) and oil holding capacity (OHC) of plant proteins and their end-use products are important functional attributes, particularly in relation to the juiciness of plant-based meat products. The measurement of the WHC or OHC includes mixing the protein samples with water or oil, respectively, to form a dispersion. This is followed by centrifugation of the dispersion to remove excess water or oil and estimating the water or oil held by samples by difference in the weights. The WHC and the OHC are expressed as g water/g protein and g oil/g protein, respectively. It is worth noting that the method variables such as mixing time and centrifugation conditions may affect the test results. Additionally, factors like protein content, source, cultivar, extraction method, and protein structure can also affect the results. Standardization of the testing method can help in the comparison of the various studies.