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In recent years, plant proteins have gained a great importance because of changes in consumer preferences, religious, cultural and individual choices, reduced confidence to animal-derived products and cost-efficient and sustainable production potential. Currently, it has begun to get benefit of plant proteins in food formulations and processing, and scientific studies on plant proteins have increased considerably in recent years. According to the literature, some of the functional properties of plant proteins are comparable to those of commercially available whey protein isolate and/or soy protein isolate. There is a wide plant source diversity in the production of plant protein isolates. The plant source may be various based on the desired functional property. In this study, functional properties of protein isolates from some sources of cereals, leguminous and oil seeds are reviewed. Factors influencing functional properties and methods to develop these properties are presented. Functional properties include solubility, emulsification, foaming and gelling properties. [ABSTRACT FROM AUTHOR]