tə kɹiːˈeɪt ɐ pɹˈoʊtiːnstˈeɪbɪlˌaɪzd fˈoʊm, ɪt jˈuːʒuːəli ɪnvˈɑːlvz bˈʌblɪŋ, wˈɪpɪŋ ɔːɹ ʃˈeɪkɪŋ ɐ pɹˈoʊtiːn səlˈuːʃən ænd ɪts fˈoʊmɪŋ pɹˈɑːpɚɾiz ɹᵻfˈɜːz tʊ ɪts kəpˈæsᵻɾi tə fˈɔːɹm ɐ θˈɪn tɛnˈeɪʃəs fˈɪlm æt ðə ɡˈæslˈɪkwɪd ˈɪntɚfˌeɪs fɔːɹ lˈɑːɹdʒ ɐmˈaʊnts ʌv ɡˈæs bˈʌbəlz tə bɪkˌʌm ɪŋkˈoːɹpɚɹˌeɪɾᵻd ænd stˈeɪbɪlˌaɪzd.
To create a protein-stabilized foam, it usually involves bubbling, whipping or shaking a protein solution and its foaming properties refers to its capacity to form a thin tenacious film at the gas-liquid interface for large amounts of gas bubbles to become incorporated and stabilized.