​Legume seeds, such as soy, pea, lentil, and fava bean, are rich in protein and a sustainable and promising source of functional protein ingredients. Although legume seeds share biological similarities, their derived protein ingredients can vary greatly in functionality. The lack of consistent functionality profiles of legume protein ingredients impedes their application in food product development. By establishing links between seed development, protein physicochemical characteristics &functional properties, we are aiming at mining functional protein fractions from diverse legume crops, particularly to create stable colloidal systems for healthy future foods.​