*2.5. Foaming Properties*

Foaming capacity (*FC*) and foam stability (*FS*) were determined as described by Zieli ´nska et al. (2018) with some modifications [7]. A volume of 30 mL of a 3% (*w*/*v*) TMI, TMD, HDSP, or NDSP sample was whipped using a hand mixer (KitchenAid, KHM512IB, Benton Charter Township, MI, USA) at a speed of approximately 800 rpm for 10 min and immediately transferred into a cylinder. The total volumes of foam were read at time 0 (*V*0), and then every 15 min until 90 min following (*Vt*). Foaming capacity was calculated using Equation (2) and *FS* were calculated using Equation (3) [34]:

$$\text{FC}(\%) = \frac{V\_0 - 30}{30} \times 100 \tag{2}$$

$$FS(\%) = \frac{V\_t - 30}{V\_0 - 30} \times 100\tag{3}$$
