*2.9. Foaming Properties*

The foam capacity was determined by the protocol described by Guo et al.'s [51] method with some modifications: 0.75 g of sample (hydrolysates and insect meals) was dispersed at 3% (*w*/*v*) in McIlvaine buffer (pH 4.0, 5.5 and 7.0) and magnetically stirred at 4 ◦C for 12 h. The volume of the dispersion was measured in a 100 mL graduated cylinder. The dispersion was transferred to a mixing bowl and aired with an electric hand mixer (KitchenAid) at maximum power for 2 min. Finally, the foam was carefully transferred to the same 100 mL graduated cylinder. The foam capacity was calculated from the Equation (4) of Guo et al. [51]:

$$F\mathcal{C}\left(\%\right) = \left(\frac{V\_0 - V\_i}{V\_i}\right) \times 100\tag{4}$$

where *FC* is the foam capacity, *V*<sup>0</sup> is the volume of the foam that has been formed and *V<sup>i</sup>* is the volume of the dispersion prior to aeration.
