​Legume seeds, such as soy, pea, lentil and favabean, are rich in protein and a sustainable andpromising source of functional proteiningredients. Although legume seeds sharebiological similarities, their derived-proteiningredients can vary greatly in functionality. Thelack in consistent functionality profiles oflegume protein ingredients impede theirapplication in food product development. Byestablishing links between seed development,protein physicochemical characteristics &functional properties, we are aiming at miningfunctional protein fractions from diverselegume crops, particularly to create stablecolloidal systems for healthy future foods.​