Other species such as whey protein have been studied as potential
replacers, however the lack of stability is a major problem
(Foegeding, Davis, Doucet, & McGuffey, 2002). Pea protein isolate
(PPI) has also been the subject of some recent studies. Its nonallergic
nature and high nutritional value, make it a good candidate
for food foaming applications (Gharsallaoui, Cases, Chambin, &
Saurel, 2009).