It is a pulse protein

Foam is an emulsion with a high volume fraction of gas/air dispersed in liquid. Pulses are high in proteins, complex carbohydrates, minerals, and vitamins. Pulse proteins exhibit functional properties such as foaming, emulsification, and gelation. For example, when beans and chickpeas are heated in water, soluble protiens denature and form foams. The foaming properties of pulse proteins depend upon their molecular weight, solubility, small net charge, surface hydrophobicity, and susceptibility to denaturation. Foaming capacity and foam stability of the protein may vary depending on the types of pulses. Students learn functional properties of pulse proteins as a part of 'Culinary Science Laboratory' course taught by Prof. Dr. Sibel Ozilgen at the Gastronomy and Culinary Arts Department, Yeditepe University.