Along with the main aim when working with other polymers as substitutes is always to replicate their functionalities since replacers influence the textural and physical properties from the final item. Many studies have already been carried out applying whey protein to prepare meringue and there has been an extensive get of knowledge within the understanding of its rheology and surface properties, as shown by the operates of Nastaj and Solowiej  and Nastaj, Solowiej, Terpilowski, Mleko [69,70]. Having said that, inside the field of plant polymers, finding substitutes for egg proteins as foaming agents just isn’t an easy process, though some advances have already been created. For instance, soapwort extract could be used to partially replace egg white proteins (EWP) as a foaming agent in sponge cake formulations. Rheological and physical properties of cake batters and physical and sensory properties of sponge cakes have been analyzed to ascertain the effects of soapwort extract addition. Unique formulations had been developed replacing egg white proteins with soapwort extract by 25 , 50 , and 75 on weight basis. Replacement in the protein source up to 75 did not possess a substantial impact around the distinct gravity of batters (p 0.05). Likewise, the flow behavior indices (n) as well as the consistency indices (k) of cake batters were not impacted by the addition of soapwort extract. Saponin content inside the soapwort extract and saponin chemical structure containing polar (water-soluble side chains) and nonpolar (sapogenin) molecules facilitate incorporation of air in to the batter. Moreover, physical properties of sponge cakes weren’t altered either. With regards to the sensory properties of sponge cakes, the outcomes have been also favorable. Sponge cakes formulated with 50 and 75 soapwort extract on weight basis received significantly larger chewiness scores than handle cakes (p 0.05) . Likewise, lentil protein can completely or partially substitute egg and milk protein as a foaming and stabilizer agent in angel food cake, resulting in merchandise with satisfactory high quality . In this study, escalating the quantity of lentil protein will enhance the viscosity in the batter because of the extra entangled lentil protein structure at larger protein concentrations, which could support air retention inside the aerated technique. Less air escaped in the lentil Monomethyl Autophagy protein-based foamy batter than the control throughout baking, most likely because of the formation of robust networks about the air cells that prevented microstructure collapse throughout gas expansion when the wet foam was transformed into solid foam. Furthermore, the meanAppl. Sci. 2021, 11,13 ofarea of air cells was decreased by the presence of lentil protein however the number of air cells per unit region enhanced; thus, the height of angel meals cakes with lentil protein remained really close to that from the handle formulations . Likewise, yellow cake ready from a mixture of soy protein isolate and 1 monoor diglycerides that replaced eggs as a foaming agent yielded a similar precise volume, specific gravity, firmness, and moisture content material . The authors of this study presented a detailed explanation of cake structure primarily based on an evaluation in the partnership amongst SPI secondary structure and distinctive additives. -sheet structures have been dominant among the secondary structures in all handle and eggless groups. The content of those structures improved following the addition of SPI, suggesting a rise inside the intermolecular interactions in gliadins. On the other hand, adding Xanthan gum i.